Black beet burgers

Name: Black beet burgers
Prep time: 45 min
Cook time: 1 h 10 min
Total time: 1 h 55 min
Yield: Serves: 4
Ingredients: 1 tbsp cider vinegar; ½ tsp ground cumin; ½ tsp thyme leaves; salt and freshly ground black pepper; ½ tbsp sweet smoked paprika; 1 tsp wholegrain mustard; 2 garlic cloves, crushed; 2 slices of cheese (optional); ¼ tsp ground coriander; soft burger buns; 1 large red beetroot/beet; 100 g/3½ oz/scant ½ cup long-grain brown rice, soaked for 2 hours, rinsed and drained; 2 tbsp olive oil, plus extra for frying; 1 small onion, finely chopped; 400 g/14 oz canned black beans, drained and rinsed; 1 egg yolk; 150 g/5½ oz/1½ cups rolled oats, blitzed to a fine powder; 25 g/1 oz/scant ¼ cup pitted prunes, chopped

Preparation info

Serves:
4

Difficulty
Medium
Ready in
1 hr 55

Appears in

Pimp My Rice

By Nisha Katona

Published 2017

About

Sweet and full of earthy umami, I sampled these burgers in a London gastro pub and never forgot them. I played with many permutations of the ingredients and this is the version that worked best.

Ingredients

1 large red beetroot/beet
100 g/3½ oz/scant ½ cup

Main course
Vegetarian

Method

Preheat the oven to 200°C/400°F/Gas 6. Wrap the beetroot/beet loosely in foil and roast for 50–60 minutes until soft. Leave