Beetroot, Quinoa and Blackbean Burger with Sweetcorn Salsa
15 mins cooking time
Beetroot, Quinoa and Blackbean Burger with Sweetcorn Salsa
Cook mode
Method
1
To make the chipotle butter, mix the ingredients together. Place onto a sheet of cling film and form into a log shape. Chill in the fridge for no longer than an hour.
TIP
The chipotle butter can be made well in advance and frozen. It also goes great with grilled fish, meat and vegetables.
2
Whilst the butter is chilling, make the patties. You will need to melt the Lurpak® slightly salted butter until soft, before adding the onions and cookibg for 5-6 minutes. Next. add the mushrooms and beetroot and cook for an additional 5 minutes until soft.
3
Transfer to a large mixing bowl and add the remaining ingredients, breaking up the black beans. Season well with salt & pepper.
4
Preheat the oven to 180c/160c fan/350f/gas 5.
5
Grease a baking sheet with Lurpak® slightly salted butter.
6
Divide the mixture into 4 evenly shaped balls and shape into burger thick patties. Leave them to stand before adding the patties to the prepared baking sheet and baking for 12-15 minutes until crisp and golden.
7
Whilst the patties are baking. Mix the ingredients for the sweetcorn salsa together and toast the burger buns - careful not to overdo them. To assemble, add a dash of mayo and lettuce to the base, add a patty, and top with salsa, chipotle butter, and the burger lid. Enjoy with a side of additional sweetcorn salsa and salad.
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