Makes 6x 150g Patties:
580g Black beans (cooked & drained)
1 heaped teaspoon Cumin seeds (dried, toasted & crushed)
35g 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)

Burger Mayo:
100g Mayonnaise (or vegan Mayonnaise)
2 teaspoon Tomato purée
20g Tomato chutney
5g Gherkin (finely grated)
Pinch of Salt
Pinch of Pepper

To Serve:
Brioche burger bun (or vegan burger bun)
Slice of vegetarian emmental cheese (or vegan cheese)
Slice of beef tomato
Baby gem lettuce leaf


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

Mold 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 vegetarian 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.