These vegetarian burgers from Claire Thomson are very good, though you do have to be careful they don’t break up when you are frying them. They benefit from an extended period to firm up in the fridge. Serve with your choice of sour cream, mayonnaise, aïoli, pickles (, lettuce leaves, goat’s cheese or feta. On rye bread or in a brioche roll ….
- 1 onion finely diced
- 1 tablespoon olive oil
- 2 garlic cloves finely sliced
- 2 medium beetroot ( about 300g) peeled and grated
- 1 x 400g tin of black beans rinsed and drained, then roughly mashed with a fork
- 1 tablespoon dijon mustard
- 1/2 teaspoon sweet paprika smoked or unsmoked
- 1 teaspoon cumin seeds toasted and ground
- 1 teaspoon coriander seeds toasted and ground
- a small bunch fresh dill leaves, roughly chopped
- 80 g rolled oats – or use breadcrumbs
- salt (about 1 teaspoon)
- freshly ground black pepper (about 1⁄2 teaspoon)
- neutral cooking oil for frying the burgers
- Cook the onion in a small saucepan with the olive oil until soft and translucent, about 8–10 minutes, then add the garlic and cook for 2 minutes more, until fragrant. Remove from the heat and set to one side.
- Combine the grated beetroot, beans, mustard, spices, dill, oats/breadcrumbs and seasoning in a bowl. Use your hands to work the mix together until cohesive and easily shaped.
- Shape the mix into burgers about 2cm thick and place them on a tray or plate. Put them into the fridge to firm up for an hour or so.
- Heat a large non-stick frying pan with enough oil to cover the surface of the pan and about 1cm deep, and fry the burgers over a moderate heat for 2–3 minutes on each side, until crisp and the interior is hot.
- Remove from the heat and serve immediately.
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