Friday night black bean burgers ‘n chips
Vegetarian black bean and beetroot patties sandwiched in lettuce leaves are our healthier take on greasy takeaways. Add your favourite burger toppings and serve with kūmara chips for a delicious Friday night feast.
Ingredients
Method
Ingredients
Black bean patty
- 410g x 2 canned black beans, rinsed and drained
- 450g can beetroot slices, drained and divided
- 150g (1 cup, or remaining) frozen peas*, defrosted
- 70g (½ cup) flour
- Salt and pepper, to taste
- 1 iceberg lettuce, separated into individual leaves
- 100g sour cream*
- 100g cheese*, sliced
- 60g (½ packet) seasonal salad leaves*
- ¼ cucumber*, thinly sliced
- ½ red onion*, thinly sliced
Kūmara chips
- 800g kūmara , cut into about 1cm thick chips or wedges
- 2 teaspoons oil
- ¼ teaspoon salt
- Pepper, to taste
- 2 teaspoons smoked paprika (optional)
* These ingredients are shared with other recipes from the weekly meal planner.
Method
- Heat oven to 200C bake or 190C fan bake. Grease two large baking trays.
- Combine the kūmara chips ingredients in a bowl and spread evenly on a baking tray, bake in the oven for 25-30 minutes or until cooked to your liking
- Combine the black beans, half the beetroot slices, peas, flour, salt (if using) and pepper in a bowl and roughly mash together using a potato masher, a strong spoon, or whizz through a food processor.
- Divide into 4-6 portions, place on the baking tray and flatten into circles about 2cm thick. Bake in the oven for around 20 minutes with the kūmara or until it becomes crisp and slightly golden on the outside.
- Prepare the lettuce and combine the fresh salad ingredients as the chips and patties are cooking.
- To assemble, grab a few lettuce leaves, spread sour cream on the inside of the lettuce and fill with salad, remaining beetroot slices, cheese and a patty. Serve with kūmara chips.
Cooking tips:
- The black bean patties can be cooked on the stovetop if desired or there is not enough space in the oven.
- Add more zing by spreading your favourite sauce, chutney or preserves on top of the patty.
Adapt it:
- Use gluten free flour if desired.
- Go for lite sour cream if you prefer.
- Serve your burgers in buns instead of the kūmara chips.
Kid friendly alternatives:
Minimise the amount of salt you add when you are cooking.
Leftover tips:
Freeze any remaining patties to eat another day.