Recipe

Beet and black bean burger

The ultimate vegetarian burgers with sweet potato curly fries.

  • 55 mins preparation
  • Serves 4
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Cook up an extra batch of these patties; once cooled, freeze between freezer 
paper for up to 1 month.

Ingredients

  • 2 tablespoons extra virgin olive oil
  • 1 small red onion (100g), chopped finely
  • 2 cloves garlic, crushed
  • ¼ cup firmly packed chopped flat-leaf parsley leaves and stems
  • 1 small beetroot (100g), grated coarsely
  • 1 cup (125g) canned black beans
  • 2 tablespoons dried breadcrumbs
  • 1 tablespoon flaxseed meal
  • 4 sesame seed bread rolls (360g)
  • ⅓ cup (95g) tomato sauce
  • ⅓ cup (95g) american mustard
  • 2 medium tomatoes (300g), sliced
  • 12 sliced bread and butter pickles
  • 1 cup (60g) shredded cos lettuce
Sweet potato curly fries
  • 1 kg orange sweet potatoes
  • vegetable oil, for deep-frying

Method

  • 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
    Make sweet potato curly fries.
  • 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.
Sweet potato curly fries
  • 7
    Using a spiraliser, cut sweet potatoes into long curly spirals. Fill a large saucepan one-third full with oil and heat to 180°C (or until a cube of bread browns in 15 seconds). Fry potato curls, in batches, for 2 minutes or until golden. Drain on a paper towel-lined tray; season with salt.

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