Beetroot Haricot Bean Burgers

Beetroot Haricot Bean Burgers

These burgers are rich, colourful and nourishing. They are also gluten-free, meaning even more people can thoroughly enjoy them.

Makes 9-10


  • 200g (7 oz) haricot beans
  • 100ml (3.3 fl oz)retained bean water
  • 50g (1.7 oz) flax seeds
  • 50g (1.7 oz) buckwheat groats
  • 1 onion, chopped
  • 2 tbsp olive oil
  • 1 tbsp coriander powder
  • 1 tbsp cumin seeds
  • 1 tbsp fennel seeds
  • ½ tsp salt
  • 2 cloves of garlic
  • ½-inch ginger
  • Juice of ½ a lemon
  • 1 large beetroot, grated
  • Oil for frying


  1. Soak the beans in filtered water for a period of overnight.
  2. Cook the beans in a pressure cooker for about 25 minutes. Drain and leave to one side.
  3. Sauté the onions in oil until translucent.
  4. Once the beans have cooled down, place into a food processor with the remaining ingredients except the beetroot, buckwheat and flax seeds’ mixture. Transfer to a large mixing bowl.
  5. Grind the buckwheat and flaxseeds in a highspeed blender and with the beetroot add to the mixing bowl.
  6. Add 100ml (3.3 fl oz) of bean water. Combine well. Knead the mixture.
  7. Have a bowl to one side with lukewarm water to dip your hands into now and again.
  8. Mix the ingredients in your hands and taking a small handful make into a round circle. Keep repeating till you use up the mixture — you should get 9 or 10 burgers. Keep refrigerated until ready to eat. This mixture will keep for about a day.
  9. To heat up gently sauté the bean burgers in oil until lightly browned on both sides. Alternatively, brush the burgers with oil, place over a BBQ grill and cook until the burgers turn a lush reddish-brown colour.
  10. Serve on its own or in a bap.

Recipe by Edward Daniel ©. For more recipes see