Recipe of the Week - Black Bean & Beetroot Burger

Why should meat-eaters have all the fun?. This delicious vegetarian burger recipe is sure to satisfy the heartiest of appetites and non-vegetarians will no doubt love it too.

Serves 6

Serves 6

To make the burger mix:
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)


To make the burger mayo:
100g Mayonnaise
1 teaspoon Tomato puree
20g Tomato chutney
5 g Gherkin (finely grated)
 Pinch Salt
Pinch Pepper


1. Crush the beans with your hands and fold everything thoroughly to create the Black Bean & Beetroot Mix.
2. Mold the burgers into patties (around 150g each)
3. Plunge the patties into hot oil and fry for approximately 4 minutes until crisped.
4. In the meantime toast the brioche bun on the grill.
5. Add burger mayo to the bottom of the bun, place the patty and lay over a slice of emmental cheese.
6. Add a slice of beef tomato and a baby gem lettuce leaf.
7. Spread burger mayonnaise to the top bun and skewer the burger through everything.


To serve:
Serve with either salad or fries and coleslaw. 

This recipe is courtesy of Las Iguanas, a casual dining restaurant chain with a Latin American theme.