Whoever said that vegetarians can’t make good burgers, definitely never tried these babies.
If you are keeping up with the recent crazy changes in my life, you probably know that soon I’ll be leaving for a whole year of adventures with partner in crime to travel around the world. And you probably also know that I’m kinda homeless these days…Ok, I’m actually dog-sitting (the cutest dog to ever set paws in this world) and sharing the house with my newest friend, which happen to be, ah-em, a chef.
Yes, I know. I’m really lucky.
Remy sneaking on our Beet & Bean Burgers…
However, considering I don’t have my props and studio set up anymore, updating this blog has become a challenge far greater than expected. But I hope you guys get excited with the exotic new flavours I’ll be enjoying and sharing once I start my travels. I really hope you guys enjoy it too!
Meanwhile I get ready to set foot on a plane and travel the world, I’m going nuts trying to organise everything I need but I’m also loving the delicious food my friend, Caio has been making. And how amazing it is that he loves sharing his vegetarian recipes with me, which in turn, I will share with you. I’m pretty sure this is a win-win situation.
Anyhow, as you guys requested on our Eat Yourself Green Community a while ago, you wanted to see a recipe for a ‘healthified’ burger. And believe me, I’ve been onto it. I’ve tested a couple of recipes and they were all really delicious (true story). I just think they lacked what I or a meat-eater would be expecting of a burger.
When you think about burgers, you get that juicy, meaty piece of hamburger on your mind. And that’s what I was looking for. A juicy kinda patty. And this is the type of juicy I was thinking of when I first bit this Beet & Bean Burger. Don’t be deceived by the picture. That patty right there, was on point.
Best of all, you can always make them ahead and freeze them for up to a month. This recipe is also super simple and quick to make. It requires just about __ minutes. In this occasion we used pão de queijo buns (not vegan but also delicious) as we ran out of buns. But hey, it’s your burger, eat it as you like it.
Just to bring this veggie burger to next level, my extremely talented chef/friend, made a Chilli Jam on the side. And I have to say it: O-M-G!
I admit not being a huuuuge fan of spicy food but this is something else! Sweet, hot and unbelievably decadent, this sauce is match from heaven! Praise to the chef, please.
THE Chilli Jam
Whatever bun you end using in this recipe, just please, make sure you make this jam to complement the flavours and make your burger even more indulging.
Serving it with green leaves, rocket preferably, will give the freshness it needs and you can also add some extras, like avocado (!!!) to make the best combo ever!
With no more delays, I’ll get to the details of this super mouth-watering recipe.
- 250g Black beans (cooked or canned)
- ½ Beetroot
- 1 Brown onion
- Corn flour
- Parsley (to taste)
- Salt & Pepper
- 1 tsp of vegetable oil
- 2 Red chilli
- ½ cup tomato paste
- 5 tbsp of brown sugar
- In food processor, add the cooked beans, grated beetroot, onion, parsley and the seasoning and blitz until all ingredients are well mixed.
- Transfer to a bowl and add the corn flour until you obtain a good consistency to shape the burgers.
- In a pan with oil, cook the burgers for 1-2 minutes in medium heat and turn to cook for another minute.
- Serve with green leaves, chilli jam and other accompaniments.
- Finely chop the deseeded chilli.
- In a pan, add the chilli, tomato paste and sugar and cook until the sugar turns brown and the mixture starts to become a jam.
Enjoy it!
Peace and love,
Larissa x
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