Non coeliacs had them in a brioche bun and us coeliacs had them with sweet potato wedges, absolutely delicious and healthy to boot!
I have got into the habit of buying dry black beans in bulk, cooking up a big pan of them and freezing portions in boxes for later use, hence the non tin quantity.
Makes six large burgers and 8 regular sized burgers.
30ml olive oil
180g onion, finely diced
2 garlic cloves, finely chopped
200g carrots, peeled and grated
380g beetroot, peeled and grated
2 teaspoons ground cumin
3 teaspoons ground coriander
1/4-1/2 teaspoon chilli powder
70g fresh coriander, stalks and leaves
600g cooked black beans
Salt and pepper to taste
Preheat the oven to 200 degrees Centigrade, line two baking sheets with baking parchment.
In a large frying pan, heat the oil and cook the onion for 5 minutes over a medium heat.
Add the garlic and cook for 2 minutes then add the grated carrot and beetroot, stir and cook for 3-4 minutes.
Stir in the ground cumin, ground coriander and chilli. Tip into a large bowl.
In a food processor, process the beans and fresh coriander until you have a loose crumble. Tip into the bowl with the beetroot mix.
Season with salt and pepper and then use your hands to combine the ingredients.
Once they are thourghly combined, divide the mixture and squeeze into patty shapes with your hands.
Lay each burger on the baking sheet until all of the mixture is used.
Drizzle each patty with a little olive oil and then bake for 20 minutes.
Use a large fish slice to lift the patties carefully as they are a bit on the crumbly side. I topped ours with avocado and Persian feta.