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Beetroot burgers with summer slaw

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!

  • Feeds 6 Feeds 6
  • Ready in 40 minutes

Each serving contains

  • Energy
    32%
    2712kj 646kcal
  • Fat
    High 32%
    22.2g
  • Saturates
    Low 17%
    3.4g
  • Sugar
    Low 20%
    17.6g
  • Salt
    Low 13%
    0.75g

% 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

  1. First, make the burgers
  2. Heat 1 tbsp of the oil in a large frying pan over a high heat
  3. Fry the onion for 3 mins, until starting to soften
  4. Add the beetroot and beans and fry for 5-8 mins, tossing frequently, until the beans start to crisp
  5. Tip the beetroot mixture into a food processor with the remaining burger ingredients
  6. Blend until it starts to stick together, but still has some texture
  7. Shape into six burger patties and place on a baking tray
  8. Chill in the fridge for 1 hour
  9. Fire up the barbecue
  10. Meanwhile, mix together all the ingredients for the slaw in a large bowl and set aside
  11. 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
  12. Cut the buns in half and lightly toast on the barbecue
  13. Spoon some of the slaw onto the buns, top with the burgers, then finish with the mashed avocado
  14. Serve with any remaining slaw on the side

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