Black Bean and Beetroot Burger

Las Iguanas has an eclectic menu that reflects the diverse mix of Spanish, Portuguese, African and native Latino influences that make up South American culture. There is something delightful to savor at Las Iguanas, even for the most well traveled palate.

burger veggiePhoto Credit:  Kristie McCrum, 2014

Black Bean and Beetroot Burger
Adapted From Lucy Harwood of the Las Iguanas Resturant, Cardif Wales, UK.
Yields 6 Burgers

For the burger patties:
20 oz can black beans, cooked and drained
1 heaped tsp cumin seeds, dried, toasted and crushed
3 jalapenos, finely chopped
4 Tbsp fresh cilantro, chopped
1 large red onion, chopped
4½ Tbsp cornflour
¾ tsp salt
1 heaped tsp cracked black pepper
1 medium beetroot, grated
Vegetable oil for deep frying

For the Mayonnaise:
1/2 cup mayonnaise
1 tsp tomato puree
2 Tbsp tomato chutney
6 gherkin pickles, finely grated
Pinch of salt
Pinch of pepper

6 Brioche buns
6 Slices of cheese
1 large tomato, sliced
Lettuce to serve

Using gloves, finely chop the jalapeno peppers, and set aside.

Using a large bowl, crush the beans with your hands. Add the jalapenos and fold all the remaining ingredients thoroughly to create the black bean and beetroot mix. Shape the mixture into six round patties.

Refrigerate the patties for at least 30 minutes.

Deep fry the patties in hot oil and fry for approximately four minutes until crisped.

In the meantime, toast the brioche bun on the grill or in the oven under the broiler. Spread mayonnaise to the bottom of the bun, place the patty and on top and lay on a slice of cheese. Add a slice of tomato and a several lettuce leaves.

Spread mayonnaise to the top bun and use a small bamboo skewer through the center of the sandwich.

Serve with salad or fries and coleslaw.

Cook’s Notes:
3 Tablespoons of prepared sweet relish can be substituted for the grated gherkins.

Known in the U.K. as the beetroot, but more commonly known in in North America as the table beet, garden beet, red or golden beet, and informally simply as the beet. The most commonly cultivated variety of beets eaten in the U.S. is the Red Beet (Beta vulgaris vulgaris L. subsp. conditiva).

Patties can be fried in a cast iron skillet to reduce the amount of oil used in deep frying.


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