I recently attended the Indulgent Vegan cookery course at Demuths Cookery School in Bath. It was such a brilliant day and I learnt so many useful skills and delicious vegan recipes including this lovely beetroot burger recipe.
A few of us looked at each other in surprise – surely we wouldn’t actually manage to cook all of these different things in one day? On the menu were: vegan brioche buns, beetroot aduki bean burgers, spicy pulled jackfruit tacos, cauliflower mac ‘n’ cheese, doughnuts and sticky toffee pudding with hazelnut praline ice cream. We had just under six hours. Could we really make all of these things in that time? The teachers didn’t seem worried so I decided not to treat it like a Bake Off challenge and just trust that they knew what they were doing!
We started by making the brioche dough. Brioche is an enriched bread dough usually made with eggs and butter. Our teacher showed us how to make a vegan version using apple purée and olive oil instead. This dough was to be used for our burger buns and for the doughnuts and let me tell you that it was incredible. Even the non-vegans on the course thought that this was amazing bread.
After this it was time to make the ice cream – this was a demonstration rather than a hands on part of the course so we all got a chance to sit down, which was welcome after all that kneading!
We then made the spicy pulled jackfruit tacos. Jackfruit is a very weird looking absolutely enormous fruit that grows in India, south east Asia and parts of Africa. It’s becoming increasingly easy to get hold of it here in the UK but usually in a tin rather than fresh. The recipe that we made used liquid hickory smoke, shoyu soya sauce and smoked paprika and it was amazing. Served with avocado and salsa in homemade corn tacos it makes a perfect vegan meal. I’ve already made it at home and I know I’ll be doing so again!
After we’d polished off our jackfruit tacos we went back into the kitchen to watch a demo of the sticky toffee pudding being made (this was undoubtedly the most indulgent part of the indulgent vegan cookery course!), before making the beetroot burger recipe and the cauliflower and carrot mac ‘n’ cheese.
We sat down to eat the burgers and the mac ‘n’ cheese at about 3.30, just before the course finished. No-one could quite believe how much we’d got through – or quite how good the vegan mac ‘n’ cheese was! I’ve also made this recipe at home – one of my kids was a bit suspicious but he ate it anyway. Result.
Everyone completely forgot to save room for dessert so when we were presented with sticky toffee pudding, ice cream AND doughnuts there were a few groans. I did manage my portion of sticky toffee pudding but luckily there were takeaway boxes for the doughnuts.
Demuths have kindly agreed to let me share the recipe for the beetroot aduki bean burgers with you here:
How to make this vegan beetroot burger
Beetroot burger recipe
A delicious recipe for beetroot aduki bean burgers from Demuths Cookery School. Suitable for vegetarians and vegans.
- 2 medium raw beetroot
- 1 x 400g tin of aduki beans rinsed and drained
- 1 medium red onion chopped
- 2 cloves garlic chopped
- 1 tsp ground cumin
- 1 tsp paprika
- 1/2 tsp ground chipotle powder or smoked hot paprika
- 4 sundried tomatoes in oil finely chopped
- 4 tbsp oats whizzed to a coarse flour in a food processor
- 1 tbsp lemon juice
- 2 tbsp fresh mint chopped
- salt and pepper
- sunflower or rapeseed oil for frying
Wrap the beetroot individually in foil and bake for 1 1/2 hours until tender.
Allow to cool.
Meanwhile, gently fry the onion over a low heat for 10-15 minutes until soft and beginning to colour.
Add the garlic and spices and cook for a further minutes until fragrant, remove from the heat.
Add the aduki beans and roughly crush with a fork, add the sundried tomatoes, lemon and mint.
Remove the skin from the roasted beetroot and grate on the coarse side of a grater. Add to the crushed beans and mix through with the fork.
Mix well, then taste and check for seasoning, adding salt and pepper.
Stir in the ground oats.
Divide the burger mix into six portions. Rub a little oil on the palms of your hands and form each one into a patty, not more than 2cm thick.
Place onto a lightly oiled plate or tray, chill for an hour to firm up.
To cook the burgers, place on an oiled baking tray and brush the tops with a little oil. Bake for 15-20 minutes in a hot oven (200°C fan) until crispy on the outside turning them over halfway. You could also shallow fry in a frying pan.
If you like this you might also like these potato and quinoa burgers.
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Disclaimer: I was invited to attend the Indulgent Vegan course at Demuths in return for an honest review. All opinions are my own and I received no other payment for this post.