Summertime Bean and Beetroot Burgers

How is everyone this week? I thought I would share this recipe for anyone that is making the most of this summer weather and holding/attending any bbqs is the next few weeks!

It was inspired by my first visit to Las Iguanas restaurant a few weeks ago, and although I’m not a vegetarian, I’m trying to eat a bit healthier this summer (to make up for all the cakes I’ve had to be testing for this blog) so thought the veggie option here would do the job! The meal I had at Las Iguanas (Nachos to start and then 2 virgin cocktails that I can’t quite remember the name of) was absolutely delicious and definitely my favourite Mexican meal to date, I got a lot of inspiration for Mexican dishes to try at home!

Quite a few recipes I looked at when preparing my own recipe for this suggested cubing the beetroot, pepper and onion, but I think grating these ingredients improve the texture of the burger and make it more similar to that of the classic beef burger.

My mum now eats mainly a pescatarian diet, so she was a massive fan of these burgers, and there has been a request put in to make these again, which is something I’m definitely looking forward to! The great thing about these burgers is that they keep in the fridge for up to 3 days, so can be made in advance and kept chilled until you need them. As for freezing, I’m not sure how well they keep when frozen/defrosted so that’s something that can be experimented!

Ingredients (Makes 4-5 Medium Burgers)

½ Onion, finely chopped or grated

½ Green Pepper, finely chopped or grated

3 Cloves Garlic, finely chopped

1 ½ Beetroots, grated

1 Tbsp Balsamic Vinegar

½ Tbsp Dried Italian Herbs

Salt & Pepper to season

Olive Oil

½ Can of Mixed Beans, drained

½ Mug of Cooked Brown Rice

4-6 Tbsp Plain Flour


Add a few glugs of olive oil to a medium sized saucepan and add to this the chopped/grated onion, pepper and garlic, frying on a low heat with the lid on. When the onions have started to soften (normally around 5 minutes) add the grated beetroot and balsamic vinegar to the pan and remove the lid, cooking for another 10-15 minutes until the beetroots are cooked, stirring occasionally to prevent anything from burning. When the beetroots are cooked and soft, set this mixture to one side.

When the beetroot mixture is cooling (and filling the kitchen with its delicious aroma) start cooking the rice, measuring ¼ mug dry rice into a saucepan with ½ cup water and a sprinkle of salt to season. Put the lid on the pan and heat on medium heat until the water is boiling, before reducing the heat to very low and leaving to cook until all the water has been absorbed.

Whilst waiting for the rice to cook, drain a can of mixed beans and place half of them into a large mixing bowl. Once the rice has cooked, and to the bowl of beans and mash both together with a fork. To this, then add the beetroot mix which should have now cooled enough to be able to touch.

Mix the beetroot mix, beans and rice together until they are all incorporated, adding the Italian herbs, salt and pepper now to season, always tasting to check it is seasoned to your liking! Now it’s time to add the flour, tablespoon at a time, mixing between each addition, until the mixture is thick enough to be shaped into burger patties. Once this stage has been reached, shape the mixture into burgers and place on a chilled plate, so they are ready for frying (I’ve learnt it’s easier to do it this way and prepare them all before frying than preparing and cooking one at a time).

Once all burgers have been shaped and are ready for frying, heat a large frying pan on medium heat and add a few tablespoons of olive oil to the pan. Remember, all ingredients of the burger have been cooked; we now just want to warm them through and add a bit of texture. I find it easiest to cook one burger at a time, cooking for about 2-3 minutes on each side, until they are firmer to the touch and are nicely browned.

Cook all burgers this way and serve however you like, with salad, chips, sweet potato fries or in a traditional burger bun with lettuce and tomato on the side! I hope I’ve inspired some of you to try out this great vegetarian recipe, it’s definitely worth giving a go!!




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