Beetroot and walnut burgers

Method

1. Chop the onion finely. Pat the cooked beetroot (vacuum-packed, not in vinegar) dry and cut it into chunks. Drain and rinse the kidney beans, and toast the walnuts in a dry pan for 3 minutes.
2. Into a food processor go the beetroot, beans, walnuts, onion, cumin, mustard and a good pinch of salt. Pulse until coarse and only just holding together.
3. Tip into a bowl and mix in the breadcrumbs. Shape into 2 thick patties and chill for 15 minutes so they firm up.
4. Warm the olive oil in a non-stick frying pan over a medium heat and fry the patties for 5 to 6 minutes a side. Turn once, carefully, until firm with a dark crust.
5. While they cook, slice the gherkins and toast the burger buns cut-side down in a dry pan for 1 minute.
6. Spread the vegan mayonnaise on the buns.
7. Stack the rocket, patties and gherkins in the buns and serve at once.

Tip Chilling matters with beetroot, which is soft. If a patty cracks in the pan, press it back together with the spatula.

Photo made with AI.

From Nosha · nosha.app