This was a really good lunch! It’s the hottest day of the year so far (a wild 17°C), and after eating pizza AND burrito yesterday, fancied something healthy and relatively light.
I haven’t used my mandolin much, mainly because I have an enormous fear of slicing my fingers off, but had the idea that tiny sticks of beetroot and apple would be wonderful together with a bit of lemon. And it was. It’s not really a slaw, nor is it a salad. It’s really just three things that go very nicely together, and went very well with the burger as well.
Ingredients | 20 minutes| Makes about 4 burgers
- Half a can (200g) of kidney beans
- Half a can of rosecoco beans, drained (black eyed, bertolli, etc also good)
- 25-20g of dried stuffing (breadcrumbs also fine)
- 1 medium egg
- Three cloves of garlic
- Good pinch of oregano
- 1 heaped tsp of cumin
- 1 tsp of ground coriander
- 1tsp of curry paste
- 1/2 tsp salt
- Pepper to taste
- Good squeeze of lemon
- Few splashes of Worcester sauce (miss this to make it veggie)
- Dried chili to taste
- 1 tbsp of oil
For the slaw:
- 1 fresh beetroot
- 2 Granny Smith apples
- Half a lemon
- Put all of your ingredients for the burgers into a blender and roughly blend so it’s still a bit lumpy. Remove the mixture and set aside in a bowl to let it rest while you make the slaw, so the liquid can be absorbed by the stuffing.
- The slaw is very fine as I used a mandolin, but you could finely chop or grate the apple and beetroot! Do this, then squeeze the lemon over and mix.
- Heat a frying pan to a medium-high heat with a little of the oil, then scoop a burger-sized amount of the mixture and roughly shape it in your hand. Carefully put it in the pan and press it into shape.
- Mine took about 4 minutes or so on each side to cook. They should be browned and crispy on the edges. Don’t worry if they’re a little crumbly – it’ll still be delicious.
- Serve up with the slaw. I had mine with some sweet chili dip and it worked really well!