We love this burger! The beetroot and beans give the patties a lovely earthy flavour, which we balance with spices and serve with fresh toppings.
- You can easily make this gluten-free using gluten-free breadcrumbs and buns.
- Instead of brown rice, you can also use an equal amount of another grain such as cooked farro or quinoa, which also contain lots of healthy nutrients.
- It’s important to strain as much moisture out of the cooked rice as possible, otherwise the burger mixture might be too wet.
- 1/3 cup brown rice
- 4 tbsp olive oil
- 1 onion, peeled + finely chopped
- 2 garlic cloves, peeled + chopped
- 230 g (8.1 oz) cooked beetroot, grated (1 cup) see notes
- 2 x 400 g (14.1 oz) tins of black beans, drained + rinsed
- 1 cup walnuts, finely chopped
- 2/3 cup breadcrumbs, or gluten-free breadcrumbs
- salt + pepper
- 1/2 tsp chilli flakes
- 1 tsp paprika
- 1 tsp ground cumin
- 4 burger buns, vegan mayonnaise, avocado, lettuce, tomato, gherkin
- Place the rice in a saucepan with 1.5 cups of water. Cover with a lid and bring to the boil, simmer for 30 minutes or until cooked, then leave for 5-10 minutes with lid off to let any moisture escape.
- Meanwhile, drizzle a generous glug of oil in a frying pan. Once hot, add the onion and cook until tender. Add the garlic and beetroot, and cook for a further 2 minutes.
- Place the black beans in a large bowl and mash until only a few whole beans remain.
- Add the rice, onion mix, walnuts, breadcrumbs, 1/2 tsp of salt and pepper, chilli flakes, paprika and cumin to the black beans. Combine the ingredients together, then shape the mixture to form 4 burgers.
- Drizzle a generous glug of oil in a frying pan on a medium heat, and once hot, fry the burgers for 6 minutes on each side (or until nicely browned).
- Meanwhile, cut the buns open and toast them on each side either in a toaster or under the grill.
- Assemble the burgers using the buns, vegan mayo, avocado, lettuce, tomato and gherkin and the beetroot burger patties.
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