Beetroot, Quinoa and Blackbean Burger with Sweetcorn Salsa

15 mins cooking time
Beetroot, Quinoa and Blackbean Burger with Sweetcorn Salsa Beetroot, Quinoa and Blackbean Burger with Sweetcorn Salsa

Beetroot, Quinoa and Blackbean Burger with Sweetcorn Salsa

  • 10 mins preparation time
  • 15 mins cooking time
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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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No more falling apart, perfecting your patties

Let’s face it: no one wants a crumbly burger, but getting veggie burgers to hold their shape can be the trickiest part of the process. You see, the secret lies in the ingredients. Some recipes use breadcrumbs, but our veggie burger recipe uses a beaten egg and ground walnuts as natural binders. These help the patty contents (quinoa, black beans, and beetroot) stick together. So Cook, go forth, and give this easy recipe a go to experience the joy of perfect patties.

Making your burger, better for you

Whilst burgers aren't usually seen as a 'healthy food', veggie burgers can be a nutritious (and delicious) choice. This veggie burger recipe is loaded with whole ingredients like quinoa, black beans, mushrooms and beetroot and while a patty such as this is typically most enjoyed when served in a bun, you can lighten things up by skipping the bread. You can also pair yours with a salad or roasted vegetables instead of the classic chips. Full of fibre and protein, our burger proves that healthy eating can be filling, flavourful, and oh-so-satisfying.

Your veggie burger, your choice

Veggie burgers are a playground for creativity (and making the most of leftovers you have in your fridge). No beetroot? Grate in some carrot or add sweet potato instead. More of a lentil lover than a quinoa fan? Swap away. Fancy spicing things up? A pinch of turmeric or a handful of fresh herbs will do the trick. With this Lurpak® veggie burger, the possibilities are truly endless.

COOK, BAKE AND SPREAD WITH

Lurpak® Slightly Salted Butter

Slightly Salted Butter

With Lurpak® by your side you’re always ready to cook, bake and fry up wonders, cook. With its delicate taste, Lurpak® Slightly Salted Butter enhances the flavour of whatever food you add it to. From a hearty pasta dish, your showstopper fruit pie, to some simple rustic crushed potatoes, its subtle notes complement every creation you rustle up in the kitchen. For people who love Good Food, Lurpak® makes it even better. Now sleeves up. Today we cook bold.

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