Fresh beets, carrots, cilantro, onions, and garlic blend beautifully with black beans to create a delicious, healthy burger. A few days ago I posted a recipe for Saag Paneer and received a note from Ros at Cooking Up the Pantry, a mom and cook living in Australia. I explored her friendly and delicious site and tried her recipe for Black Bean and Beetroot Burgers. It’s so great that I asked her if I could re-post it with American cups and ounces noted, and she graciously agreed, so here is Ros’s recipe – enjoy, and please explore her site for more goodness!
Listen: Doug and Charlie and I were moving and grooving in a little free form kitchen dance to the groovy R&B of Leon Bridges while we made these burgers. Try his 2016 album Coming Home for some smooth moves while you prep these fresh, aromatic, colorful ingredients. For more Leon, view his NPR Tiny Desk performance.
Sip: We made these burgers on a hot so-Cal summer evening and enjoyed them with a glass of the 2016 Daisy Pinot Grigio Blend from the Bieler Family in the Columbia Valley of my home state – Washington. It provides a perfect brightness as a foil for the earthy, spicy burger. This blend contains 75% pinot grigio, 12% riesling, 9% muscat, and 4% sauvignon blanc. You can find out more at Charles Bieler on Twitter.
This recipe will make 6 burgers.
2 tablespoons olive oil (plus a bit for drizzling on the burgers)
3/4 cup onion, finely diced
2 garlic cloves, finely chopped
1 cup fresh carrot, peeled and grated
1 1/2 cups fresh beet, peeled and grated
2 teaspoons ground cumin
3 teaspoons ground coriander
1/4 – 1/2 teaspoon ground chili powder (I used chipotle for a smoky touch.)
1/3 cup fresh cilantro, stems and leaves
2 1/2 cups (20 ounces) cooked or canned black beans, rinsed and drained*
salt and pepper to taste
*A note about the black beans: in the US, these often come in a 15-ounce can. I used 1 and 1/3 cans and then saved the rest to put on a salad with quinoa the next day.
- Preheat the oven to 400 degrees F and line a baking sheet with parchment.
- In a large skillet, heat the oil and cook the onion for about 5 minutes on medium heat.
- Add the garlic and cook for two more minutes, and then add the grated beet and carrot and cook another 3-4 minutes.
- Stir in the cumin, coriander, and chili and then pour this mixture into a large bowl.
- In a food processor, whir the beans and cilantro briefly into a loose crumble and add this to the bowl with the veg.
- Season with salt and pepper and use your hands to combine the ingredients well.
- Divide the mixture and press into 6 burgers, laying each on the parchment-covered baking sheet.
- Drizzle each burger with a little olive oil and bake for 20 minutes.
Ros topped the burgers with fresh avocado and feta and suggested serving them with sweet potato wedges. We put a little Hatch chili guacamole, mango salsa, and light sour cream on the side and served with sweet potato wedges over arugula.
The sweet potatoes roast at the same temperature and for a just a bit longer than the burgers. Peel and slice a sweet potato or two and toss with a little olive oil, salt and pepper and put them in the oven on another parchment-covered baking sheet at about the time you’re adding the carrot and beet to the skillet, and you’ll have everything ready at once.