Black Bean & Beetroot Veggie Burger


Make our famous Black Bean & Beetroot burger at home. A finalist in the National Burger Awards & proof that vegetarian burgers are just as tasty as meaty ones (if not more).

  • 580g Black beans (cooked & drained)
  • 1 heaped teaspoon Cumin seeds (dried, toasted & crushed)
  • 35 Jalapenos (finely chopped)
  • 12g Coriander (chopped)
  • 115g Red onion (chopped)
  • 4 1/2 tablespoons Cornflour
  • 3/4 teaspoon Salt
  • 1 heaped teaspoon cracked black pepper
  • 125g Beetroot (grated)

To make the burger mayo:

  • 100g Mayonnaise
  • 2 teaspoon Tomato puree
  • 20g Tomato chutney
  • 5g Gherkin (finely grated)
  • Pinch of Salt
  • Pinch of Pepper


Crush the beans with your hands and fold everything thoroughly to create the Black Bean & Beetroot mix

Mould the burgers into patties (around 150g each)

Plunge the patties into hot oil and fry for approximately 4 minutes until crisped

In the meantime toast the brioche bun on the grill

Add burger mayo to the bottom of the bun, place the patty and lay over a slice of emmental cheese. Add a slice of beef tomato and a baby gem lettuce leaf

Spread burger mayonnaise to the top bun and skewer the burger through everything