Beetroot, Butterbean & Dill Burgers

By Nathan Lloyd

On the subject of ‘the end of uni’, it’s quickly approaching the time when, like turtles looking for a mate, migrating students return to the beach for barbecues, beer and banter. Nothing sees out the year quite like a get together along the front so why not prepare some delicious treats to take with you? This easy recipe for some tasty ruby red patties will set your barbie apart from the other ‘scavenged from Tesco’ wannabes further down the dunes.

You’ll need:

• 2 tins of butterbeans, drained
• 1 Roasted beetroot, grated
• 1tbs lemon juice
• 100g breadcrumbs
• Glug of garlic oil
• 1tsp dill oil (optional)
• Handful of fresh dill, chopped
• Handful of fresh parsley, chopped
• Salt & pepper

Method:

First you need to roast the beetroot, drizzle them liberally with the oil in a baking tray and sprinkle with salt. Cover with foil and bake for 25 minutes on 180 and then leave to cool. Drain the beans but keep the aquafaba. I tend to sieve mine over a cup or bowl.

Place the beans into a bowl and mash them until they’re mostly broken down. Combine with the other ingredients and mix thoroughly (hands are better than spoons!). Form them into patties and place them on a greaseproof lined tray, leave to firm up in the fridge for (min) 30 minutes to 1 hour. When ready, place in a 160 oven and cook for around 10 minutes on each side (turn and repeat). Take out and leave to cool. They aren’t done yet but the cooling helps keep them together.

When you’re ready to eat them, fry them in an oiled pan or over the barbie. The frying will bring out all the lovely redness of the beetroot and give a certain wow factor. Watch they don’t burn too much – best to keep them at the cooler end. Serve with some sliced avocado for a vivid clash of green and red. Enjoy!

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