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  • Light Meals

Black Bean and Beet Burger served with marinated feta and carpaccio of beetroot and skinny chips


For the burgers
1 large red onion finely chopped
2 cloves garlic crushed
200g cooked beetroot
240g canned black beans rinsed
2 tbsp sundried tomato paste
50g walnut halves
2 tbsp vegan mayonnaise
2 tbsp gram flour
250g cooked puy lentils
250g cooked wholegrain rice
1 ½ tbsp rapeseed oil
Freshly ground salt and black pepper
Garnish with beet leaves

For the marinated feta
350g plant-based feta style cheese, broken into large pieces
200ml extra virgin olive oil
1 tbsp thyme leaves
1 small clove of garlic cut into thin slivers
Freshly ground black pepper

For the beetroot carpaccio
6 small to medium beetroots washed
3 tablespoons extra virgin olive oil
Salt and freshly ground black pepper


Preheat the oven to gas mark 7/220°C. Place the beetroot on a roasting tin lined with baking
parchment and toss with one tablespoon of olive oil. Roast in the oven for approximately 1½ hours until charred and browned. Allow to cool then slice very thinly on a plate and season with salt and freshly ground black pepper, scatter over a little olive oil.

Place the feta in a Kilner jar and sprinkle over the herbs and garlic. Drizzle over the olive oil and lightly season with black pepper. Close the lid of the jar and gently tip the jar to cover the feta with all the ingredients. Leave to marinade for 30 minutes at room temperature.

In a food processor blend briefly all the burger ingredients except for the lentils and rice.

Tip the blended mixture into a bowl then gently fold in the lentils and rice.

Shape the mixture into 6 equal patties. Chill for at least 1 hour.

Preheat oven to 220°C. Heat a large frying pan with the rapeseed oil until medium to hot, add the burgers and fry for 2 minutes until well coloured. Gently turn over and finish off cooking in the oven for 5/6 minutes or until heated through.

Cut the Plant-Based Brioche in half while the burgers sit in the pan for at least 5 minutes to firm up. Once ready, transfer the burgers to the bottom brioche half. Layer the beetroot carpaccio, marinated feta and beet leaves on top of the burger. Then pop the lid of the Plant-Based Brioche on top.

Serve with skinny chips.

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