Jamie Beets Burger

Jamie Beets Burger

This is one of the best burgers I have ever made and I spent a lot of time perfecting the recipe.

This is so easy to make and pull together. If you can’t get your hands on chipotle powder (which I strongly encourage), then add another teaspoon of smoked paprika and a teaspoon of your favourite chilli powder.

INGREDIENTS

• Olive oil

• 480g black beans

• 1 onion - finely chopped

• 2 garlic cloves - finely chopped

• A large cooked beetroot grated coarsely

• 2 tsp garlic powder

• 2 tsp onion powder

• 2 tsp smoked paprika

• 2 tsp chipotle powder

• 2 tbsp nutritional yeast

• 1 tbsp soy sauce

• 1 tsp dried oregano

• 90g ground oats (I make my own in my blender, just needs a quick whiz!)

METHOD

1. Heat up a large frying pan over a medium high heat. Blend half of the black beans (or mash) to a rough purée. Add the olive oil to the pan, followed by the black bean purée and cook for a couple of minutes. 

2. Add all the remaining ingredients and beans, apart from the ground oats, and stir well. Take the pan off the heat and add the oats. Mix really well so everything comes together. Taste and season with salt. You want to get to the point where you cant stop eating it!

3. Shape the mix into four burgers, about 1 cm thick, and place on a plate. Put the plate into the fridge and allow to cool for a minimum of 30 minutes.

4. When ready to serve, heat a large frying pan over a medium/high heat. Add 1 tsp of olive oil and coat the pan. Add the burgers and cook for around 4 minutes on each side, you want the burgers to start going slightly crisp and brown.

5. Serve in a toasted bun with your favourite condiments. I love to have chipotle mayo on one half of the bun and bbq sauce on the other half, gherkins, home made vegan cheese, jalapeños, tomato and quick pickled habanero red onions (just sliced red onions with a bit of salt, cider vinegar and a little finely chopped habanero/scotch bonnet chilli).