Holly White’s Blackbean & Beetroot Burgers with Guacamole

Inspiration | 14th January 2020

We were delighted to welcome Holly White to Musgrave MarketPlace in 2019. Check out her Blackbean & Beetroot Burger Recipe below, perfect if you’re taking part in Veganuary!

What Holly Says: I love burgers like these with or without the bun served with a simple salad and some guacamole. Once prepped they’re quick to heat up for one of those fifteen minute dinners I turn to most nights. The beetroot colour in these really does make them resemble the mince variety. As well as being a great source of vegan protein, black beans also contain iron, phosphorus, calcium, magnesium, manganese, copper, and zinc. They’re widely available and have a long shelf life so they’re a handy one to stock up on if ever they are on offer.

What You’ll Need – Serves 8

  • 200g mushrooms
  • 100g chopped fresh beetroot
  • 30g red onion
  • 60g of jumbo oats
  • 1 teaspoon onion powder
  • 2 cloves of crushed garlic
  • 1 tablespoon of miso paste
  • 1/2 teaspoon smoked paprika
  • 2 tablespoons soy sauce or tamari for gluten-free option.
  • 125g (pre-cooked weight) quinoa
  • 1 tablespoon of chia seeds
  • 1 can of black beans – drained and rinsed.
  • Salt and pepper to season.

Creating the Dish

Rinse and chop your mushrooms and lightly fry until tender alongside the red onion.
Remove from heat and allow to cool.

Chop your beetroot and add to the blender with all the ingredients except the beans and chia seeds. Blend until well combined scraping down the sides if needed.

Add the chia seeds and the beans and pulse in maintaining some of the texture. Form into 8 burgers.

Allow to set for at least 30 minutes before frying, or grilling for 5 minutes on each side.

You can make these in advance and they stay fresh in your fridge for up to 3 days. If you are cooking these on a grill place a square of lightly greased tinfoil underneath them.

Easy Guacamole

  • 2 ripe avocados, peeled, stoned and flesh scooped out
  • 1 tablespoon lemon juice or raw apple cider vinegar
  • 4 cherry tomatoes, finely chopped
  • 2 garlic cloves, crushed
  • A pinch of paprika or chilli powder (if you like a little heat)
  • Sea salt and freshly ground black pepper

To make a smooth guacamole, it works best to quickly process it in a blender or food processor. Pulse the avocados and lemon juice or vinegar together before adding in all the remaining ingredients and pulsing to combine.

If you are mashing by hand to make a guacamole with a little more texture, start by breaking down the avocado and blending with the lemon juice or vinegar before folding in the remaining ingredients.

Sweet Potato Wedges – Serves 4 

  • 800g sweet potatoes, scrubbed and dried
  • 2 tablespoons olive oil
  • 2–3 sprigs of fresh thyme, leaves  stripped, or 1 teaspoon dried thyme sea salt and freshly ground
  • Black pepper
  • Pinch of paprika (optional)
  • Cashew cheese to serve

Preheat the oven to 180°C.

Cut the sweet potatoes into wedges, then slice the wedges in half, then quarters and cut once again if they are still too big. Put them in a bowl and coat them in the olive oil, thyme, and some pepper. Put them on a baking tray, ensuring they all have some space around them and are not overcrowded or they will steam, not roast. Bake in the oven for at least 40 minutes, tossing halfway through until cooked through and crisp.

Put the wedges on a warmed serving dish and season with salt. Top with a dusting of paprika if you like a little heat.

Interested in more vegan recipes? Check out our Vegan Hoi Sin Stirfry Buddha Bowl here.

You can also view more of Holly’s recipes here.

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