Beetroot burgers with summer slaw
https://www.coop.co.uk/recipes/beetroot-burgers-with-summer-slaw
These juicy burgers will go down a treat with meat-eaters and vegans alike, so make enough to go round!
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Feeds
6
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Ready in
40 minutes
Each serving contains
% of adult’s reference intake | Carbohydrates per serving : 88g
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Ingredients
- For the beetroot burgers
- 2 tbsp rapeseed oil
- 1 red onion, finely chopped
- 1 medium raw beetroot, finely grated
- 2 x 400g cans Co-op red kidney beans, drained and rinsed
- 400g can Co-op cannellini beans, drained and rinsed
- 2 large garlic cloves, finely crushed
- Handful flat leaf parsley, finely chopped
- 1 tbsp ground coriander
- 1 tsp ground cumin
- Zest of 1 lemon
- 50g vegan dried breadcrumbs
- For the summer slaw
- 1/2 red cabbage, finely shredded
- 2 Co-op British carrots, coarsely grated
- 1 red onion, thinly sliced Handful flat leaf parsley, finely chopped
- Juice of 1 lemon
- TO SERVE
- 6 vegan burger buns
- 2 ripe avocados, mashed
Method
- First, make the burgers
- Heat 1 tbsp of the oil in a large frying pan over a high heat
- Fry the onion for 3 mins, until starting to soften
- Add the beetroot and beans and fry for 5-8 mins, tossing frequently, until the beans start to crisp
- Tip the beetroot mixture into a food processor with the remaining burger ingredients
- Blend until it starts to stick together, but still has some texture
- Shape into six burger patties and place on a baking tray
- Chill in the fridge for 1 hour
- Fire up the barbecue
- Meanwhile, mix together all the ingredients for the slaw in a large bowl and set aside
- Brush the burgers with the remaining 1 tbsp oil and grill on the barbecue for 8-10 mins each side, until piping hot and lightly charred
- Cut the buns in half and lightly toast on the barbecue
- Spoon some of the slaw onto the buns, top with the burgers, then finish with the mashed avocado
- Serve with any remaining slaw on the side
