This may be an unpopular opinion… but we would often take a veggie burger over a meat option. This isn’t a health-thing, we think they really can taste better!
And when it comes to burgers our favourite are the dirtiest and messiest ones. The ones that get all over your face (and t shirt!), nothing too refined here!

This burger is a great way to use up some leftover root veggies, either already cooked or just those carrots and beets sat at the back of your fridge!
Give it a go and let us know how else you are going #OneStepGreener.

Serves 4

Ingredients

2 large beetroots
2 carrots
1 tin of black beans
1 tbsp marmite
1 tsp Dijon mustard
2 eggs
2 heaped tbsp plain flour
1 tbsp mayo
1 tsp sea salt
Olive oil
A large handful grated cheddar or other hard cheese

4 burger buns
4 tsp mayo
4 tsp Dijon mustard
Sliced gherkins

Instructions

Turn the oven to 180 degrees fan.

If you have some beetroot or carrots leftover from your Sunday roast then you can skip this stage, if not then they can be cooked easily in the oven.

Wrap the beetroot, carrots with a little seasoning and olive oil in foil and roast for 35-40 minutes. Unwrap and when cool enough peel the beetroot and roughly chop.

Add to a blender or food processor with the black beans and the rest of the ingredients. Pulse until the mixture is well combined but not too smooth.

Add a little oil to a frying pan and fry 2 tablespoons of the burger mixture for 2-4 minutes on each side. Place a handful of grated cheese on each and a couple of tablespoons of water into the pan. Cover and steam for a couple of minutes or until the cheese has melted.

On the bottom of each burger bun spread the mayo and mustard, top with the burger and a few slices of pickle.

Did you make this recipe?

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