Beetroot, Black Bean & Coriander Burger

Beetroot, Black Bean & Coriander Burger

Prep Time: 20mins | Cook Time: 20mins | Serves: 4

The beetroot gives these burgers a really sweet earthy taste. Load the burgers up in a toasted seeded bun with salad leaves and avocado.


  • 3 medium beetroot, cleaned peeled and finely chopped in a food processor
  • 3 tbsp olive oil
  • 225g cooked black beans (1 can)
  • 90g cooked brown rice
  • 2 tbsp Naturya Chia Seeds
  • 1 tsp sea salt
  • 1 tbsp fresh coriander, chopped
  • 1 green chilli, chopped
  • 2 tsp cumin seeds
  • 2 tsp ground coriander
  • 1 tsp smoked paprika


  • Top and tail the beetroot and then peel
  • Place in a food processor and blend until the beetroot is finely chopped
  • Finely dice the red onion and fry off in olive oil. When the onions are translucent add the spices
  • Fry until fragrant and then add the beetroot. Cook until the beetroot is softened, which will take no longer than 5 minutes
  • Drain and wash the black beans and mash them with a potato masher until the beans are squidgy
  • Add the cooked rice, beetroot mix, chia seed and chopped coriander
  • The mix should hold if not or it feels too dry as a little water and a small amount of gluten free flour to help them keep their shape
  • Shape the mixture into 4 burgers
  • Gently fry and when slightly coloured on the outside. Transfer to the oven to cook for 10 minutes at 180°C
  • Toast a seeded burger bun and assemble your burger

Made using

Chia Seeds - 175g Pouch