Swede, Black Bean & Miso Burger - Aussie Style
Main Course
Feeds 4
Cook Time: 45 Mins
Difficulty: Easy
Veggie burgers are always something that don’t cross my mind but I have never regretted making them!
You can add almost any veggies into these but they are a great way of using up some leftover swede during the winter months!
The miso adds all the umami flavour you might want.
I served these Aussie style, with sliced beetroot, tomato, pineapple, lettuce and a fried egg but this is entirely optional. You do you with how you want to serve the burgers. They make a great dish on their own with a side salad!
It doesn’t really matter what beans you use, I have gone with black but red kidney, any white beans or even chickpeas will work great with this recipe!
Make these gluten free by using gluten free porridge oats, flour and burger buns! Miss out the fried egg and you’ve got yourselves a delicious vegan meal!
Air fry, shallow fry, deep fry or roast in the oven - it’s all good with this one!
INGREDIENTS:
For The Swede Burgers:
1/4 Swede, grated
1 Red Onion, Finely Diced
3 Cloves Garlic
Handful Fresh Herbs, I used Parsley & Mint
3 Chestnut Mushrooms
1 Tbsp Tomato Puree
1 Tsp Smoked Paprika
1/2 Tsp Coriander Seeds
1 Dsp White Miso Paste
400g Tin Black Beans, Drained and Dried
50g Porridge Oats
1 Tbsp Plain Flour
1/2 Lemon
Pinch of Salt
Pinch of Black Pepper
Oil for Cooking
To Serve:
4 Burger Baps
4 Slices Cooked Beetroot
4 Slices of Pineapple
4 Slices of Lettuce
4 Slices of Tomato
4 Eggs
Oil to Cook Eggs
METHOD:
To make the burgers, add the red onion, grated swede, garlic cloves, fresh herbs and chestnut mushrooms in to a food processor and blitz until almost smooth
Add the tomato puree, smoked paprika, coriander seeds and miso paste and blitz again
Drain the black beans and dry as well as you can using kitchen roll
Add to the food processor with the porridge oats, flour, lemon juice and a pinch of black pepper - blitz until you form a thick paste. You don’t want the beans to be completely broken down, some texture is lovely!
Taste and adjust the seasoning and texture of the mix. If its a bit too loose, add a little more flour!
Shape the mix into 4 patties and set aside
Brush or drizzle with olive oil, then roast or air fry the burgers on 200C for 20 minutes, turning half way or fry until golden on both sides
I made up the burgers with garlic mayo, lettuce, tomato underneath and sliced beetroot, pineapple and a fried egg on top!
