Juicy red beet and bean burgers with 100% plant power
ELSI LOVES TO HELP ME COOK AND A RECIPE LIKE THIS IS PERFECT AS YOU CAN PREP ALL THE INGREDIENTS IN ADVANCE AND GET YOUR LITTLE ONE TO POUR THEM INTO THE BOWL, TAKING TURNS TO STIR. VEGGIE BURGERS ARE ALSO A GREAT WAY TO SNEAK IN LOADS OF STUFF OUR KIDS WOULDN’T USUALLY TOUCH WITH A BARGE POLE!
- 300g (one can) cooked Kidney Beans
- 150g Dry Breadcrumbs
- 1-2 tbs Rolled Oats
- 4 Cooked Beetroot
- 2 large Carrots, grated
- 1 tbs Coconut Oil
- 1 tbs Nut Butter (peanut works well)
- 1-2 clove of Garlic
- 2 tbs Seeds (linseeds, sesame, poppy)
- 1tbs Nutritional Yeast
- 1 tsp Smoked Paprika
- 1/2 tsp Garam Masala
- 1/2 tsp Onion Granules
- 1 small handful of fresh Coriander
This recipe works best wit the help of a food processor but you can get the same results from mashing and grating.
1: Blitz your oats until fine using your the food processor. You could finely chop these if you don’t have one. Set aside
2: Grate your carrots with either a box grater or an attachment on your food processor and set aside.
3: Place your drained kidney beans, beetroot, coconut oil, garlic, nutritional yeast, nut butter and herbs in your food processor and blend until fairly smooth. Transfer to a large bowl.
3: Ask your small person to sprinkle in all of your remaining ingredients inclining the grated carrot while you take turns to stir. If your mixture feels to wet and sticky add more breadcrumbs/oats.
4: Refrigerate your burger mix for a few hours so that t can firm up and the flavours can develop.
5: Roll into mini burger shapes. You could make larger burgers for the adults but I find that mini burgers crisp up better and are easier to flip if you choose to fry them.
6: You can shallow fry the patties in more coconut or olive oil but I like to bake mine in a 200° oven. Simply place on a baking tray lined with greaseproof paper and brush the tops with a little olive oil. Bake until crispy, around 30 minutes.
We had ours in mini ‘slider’ buns with sweet potato fries.