Beet Burger

The Best PlantBased Beet Burger EVER!

By Emma Sousa A handful of fresh herbs (coriander or

This is a favourite in our household. The burgers are full of healthy low fat, high protein, high fibre ingredients but feels kind of naughty. A great alternative to meat that even a meat lover will enjoy!

Ingredients: (makes 6 burgers) 400g plant-based mince (I like Natural or The Meatless Farm Company but if you don’t want to use this just add another tall tin of black or kidney beans to the mixture) 1 medium red onion 5 mushrooms Salt and pepper 1 tall tin of black beans, well rinsed and 3 small or 2 medium fresh beetroots 1 tsp smoked paprika 1 tsp garlic powder 50g breadcrumbs (about 1 slice of bread - I use the crust of my wholemeal cut loaf) 1 tbsp soya sauce (if you have a soy allergy you can omit this)

drained parsley) 1 tbsp flour

Method: 1. Put the mushrooms and onion in a food processor (or chop finely if you don’t have one) and lightly fry off in a pan in a teaspoon of quality oil - if the mushrooms soak up the oil add a splash of water (remember we’re keeping this as healthy as possible!).

2. While you are frying them off put all the other ingredients (apart from

half of the tin of black beans, the soya sauce and the soya mince) into the food processor and blitz together - don’t over process otherwise you will have a soft mushy burger and it’s better with some texture left in it.

3. Squash the rest of the black beans with a fork in a big mixing bowl (this is to keep some texture in the burgers) and then combine everything together including the soya sauce: it takes a bit of elbow grease to combine everything together. Make a firm ball (a bit bigger than a golf ball), then place the ball on a piece of parchment paper and squash down till it’s about 1.5 cm thick. Then just shape the patty to a burger shape and put to one side on a plate covered with parchment paper to prevent sticking. When all the burgers have been shaped place in the fridge for one hour or overnight. Place burgers on a parchment paper covered baking tray in the oven for 25 to 30 minutes at 175°C, flipping them after 15 minutes. Place each burger between a toasted wholemeal burger bun with shredded lettuce, thinly sliced tomatoes and red onions and all the dressings you love!

Best served with home-made slaw and sweet potato wedges. I make my slaw with a home-made vegan mayo - here is the recipe

Ingredients: 240ml quality oil (light olive oil or rapeseed) 120ml unsweetened soy milk 1/2 tsp salt 2 tsp vinegar (cider or white is best) 1 tsp mustard If you want a garlic mayo then add a tsp of garlic powder

Method: I usually blitz in a juice blender - put all the ingredients in it and give it a shake until combined. Then blitz until it thickens.

Put any that’s left over in a clean, sterile glass jar and keep in the fridge for up to five days.