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Smoky Beetroot Bean Burger with Minted Pea Purée & Sweet Potato Fries

by Gaz Oakley
on 23rd November 2016
This section of our website is for recipes and tips shared by Ninja users, so they have not been tested by us and we do not have nutritional information for recipes.

Smoky, spicy and completely meat and dairy free, these vegan beetroot and bean burgers can be on your plate in around an hour. Serve these tasty treats at your next barbecue or dinner party to treat your vegan friends to something special.


Smoky Beetroot Bean Burger with Minted Pea Purée & Sweet Potato Fries

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Ingredients

  • FOR THE BURGER
  • 3 medium-sized beetroots, peeled, cut evenly and baked until soft
  • 400g tin of mixed pulses, drained
  • 1tbsp harissa paste
  • 1/2 lemon’s juice and grated zest
  • 3 tbsp plain flour
  • 3g chopped coriander
  • 2 tbsp rapeseed / olive oil
  • 1g salt
  • 1g pepper
  • FOR THE PUREE
  • 300g tin of marrowfat peas
  • 1 lemon, juiced
  • 2 tbsp rapeseed / olive oil
  • 100g asparagus spears
  • 1 tbsp fresh mint, finely chopped
  • 1g salt
  • 1g pepper
  • FOR THE CARAMELISED ONIONS
  • 2 red onions, sliced thin and evenly
  • 3 tbsp balsamic vinegar
  • 2 tbsp golden sugar
  • 1g pepper
  • 1 tbsp rapeseed oil
  • FOR THE SWEET POTATO FRIES
  • 4 sweet potatoes, cut into 2-inch chunks
  • Cooking oil
  • 1g salt
  • 1g pepper
  • 5g thyme leaves
Prep Time
Serves
4

Instructions

  1. Place all the burger ingredients in the cup of your blender and pulse until the mixture is fully combined. With clean hands, mould the mixture into evenly shaped patties.

  2. Heat a skillet on the stove and drizzle in some oil. Fry each burger until golden on each side. Once each burger is golden, place them on an oven tray and bake for 10 minutes in a pre-heated oven.

  3. Place all the puree ingredients apart from the asparagus into your Nutri Ninja and pulse until smooth.

  4. Transfer the puree to a mixing bowl and stir in the Asparagus spears.

  5. Add some cooking oil to a frying pan over a moderate heat, add all of the caramelised onion ingredients and cook for 20 minutes — making sure you stir the ingredients well every two minutes or so. The onions will be soft and sticky when they’re ready.

  6. Place the sweet potatoes into a mixing bowl, drizzle with enough oil until each potato has been covered, and sprinkle over the salt, pepper and thyme leaves.

  7. Put the potatoes onto a non-stick baking tray, and bake in a pre-heated oven at 175C for 30-35 minutes. Your potatoes should be crispy when served.

Posted in: All Recipes

Gaz Oakley

As a former chef, food has been an integral part of my life for as long as I can remember. But it was my love of creating my own dishes and then sharing them with the world that got me to where I am today. I have a passion for creating vegan food that looks every bit as good as it tastes. Perhaps the only thing to rival my passion for cooking is my love of photography. And I'm so fortunate, as I get to combine my great passions in life every day.
Read more posts by Gaz Oakley