Beetroot and bean burgers with veggie chips
- Total Time
Burger and chips is a great weekend treat. Our version is much healthier and more colourful.
Calorie controlled cooking spray4 spray(s)
Red onion(s)1 small, finely diced
Carrots, raw350 g, cut into chips
Parsnip(s), raw350 g, peeled and cut into chips
Butternut Squash350 g, peeled and cut into chips
Beetroot400 g, peeled and quartered
Biona Organic Black Beans in Water1 can(s), drained, drained and rinsed
Egg, whole, raw2 medium, raw, beaten
Breadcrumbs, fresh50 g
Paprika1 teaspoons, level, smoked
Ground Cumin1 teaspoons, level
0% fat natural Greek yogurt100 g
Asda Ras El Hanout1 serving(s)
The Country Miller Brioche Burger Buns4 roll(s), split, to serve
Lettuce4 leaf/leaves, small, to serve
- Preheat the oven to 200°C, fan 180°C, gas mark 6. Meanwhile, mist a small pan with cooking spray, put over a medium heat and add the onion. Cook for 8-10 minutes, until just softened, then set aside to cool.
- Spread the carrot, parsnip and butternut squash chips onto a large tray and mist with cooking spray. Season to taste and roast for 45 minutes, turning halfway through, until golden brown all over and cooked through.
- Put the beetroot in a food processor and blitz until broken into small pieces, then add the black beans and pulse again to a rough purée. Transfer the mixture to a bowl and add the onion, beaten egg, breadcrumbs, paprika and cumin. Season to taste and mix well, then form the mixture into 4 patties.
- Mist a non-stick pan with cooking spray and cook the burgers for 4-5 minutes on each side, then transfer to a roasting tray and cook in the oven for the final 20 minutes of the vegetable roasting time.
- Mix the Greek yogurt with the ras el hanout. Serve the burgers in the buns with the lettuce leaves, a spoonful of the yogurt, and the vegetable chips on the side.