These vegetarian burgers are a mouth-watering combination of black beans, beetroot and red onions. Served with sweet potato fries of course.
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Sweet potato fries
1.Heat half the oil in a small frying pan over medium heat; cook onion, stirring, for 3 minutes or until softened. Add garlic; cook stirring, for 1 minute or until fragrant.
2.Process onion mixture, parsley, beetroot, black beans, breadcrumbs and flaxseed meal until the mixture comes together but still retains some texture. Shape mixture into four 9cm patties.
3.Meanwhile, make sweet potato fries. Cut sweet potatoes into long 5mm thick chips. Fill a large heavy-based saucepan one-third full with oil and heat to 180°C/350°F (or until a cube of bread browns in 15 seconds). Fry, in batches, for 2 minutes or until golden. Drain on a paper-towel-lined tray; season to taste with salt.
4.Heat remaining oil in a medium frying pan over medium heat. Cook patties for 3 minutes on each side or until golden and heated through. (Char patties slightly if you want a traditional char-grilled taste.)
5.Preheat grill to high. Place rolls, cut-side up, on an oven tray. Place under grill for 5 minutes or until golden.
6.Spread tomato sauce and mustard on base of rolls; top with patties, tomato, pickles and lettuce, then roll tops. Serve burgers with curly fries.