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The urban culinary calendar of September is already thinking about winter preserves.

A stone plate on a brown table, white background. On the plate, there's a homemade burger presented, with a thick patty and vegetables between the slices of bread.

© Suzan Gabrijan

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    0:40 h

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The early beans are being harvested, and the beetroot is just the right thickness and ready for storage. We are thinking about heartier, autumnal food, which is also reflected in the menus. The bean patty in this sandwich is enriched with carrots and beetroot, as well as a blend of spices. One could say it's actually matevž with additions. Alternatives to meat patties are becoming increasingly popular, and there's no need to discuss burgers; they've become so beloved.


  • 6 round buns (whole grain, buckwheat, or Kaiser rolls)
  • 200 g cooked brown beans (use local varieties)
  • 200 g cooked white beans (use local varieties)
  • 2 firm red beetroots
  • 2 carrots
  • 2 small shallots
  • 100 g rolled oats (use as needed)
  • Oil for frying and grilling
  • Spice mix: pepper, ground cumin, ground coriander
  • Salt
  • 1 firm zucchini
  • Olive oil
  • Optionally, mayonnaise and baked potato fries or sweet potato


Slice the zucchini into crosswise slices about 0.5 cm thick. Arrange them on an oiled baking sheet, drizzle with oil on top, and place them in an oven preheated to 180°C for 20 minutes until the slices are golden brown. Carefully turn them over once during baking.

Slice the shallot into thin slices and sauté it in a little oil over moderate heat until it becomes translucent and softens, but not browned. Finely grate the red beetroot and carrot.

In a large bowl, roughly mash both types of cooked beans with a potato masher. Add the sautéed shallot, mix well, then add the grated beetroot and carrot, and season generously with cumin, which has always been a companion to red beets in traditional cuisine. Pepper will add sharpness, and coriander will enhance the flavors. Season with salt. If necessary, add enough oat flakes to make the mixture compact. Stir it with a spoon or fork; avoid using a blender to preserve some texture. Shape the mixture into finger-thick round patties, preferably using gloves, as the beetroot will stain your fingers.

Heat a thin layer of oil in a non-stick pan and fry the patties on both sides for about 4 minutes on each side until a crust forms. The patties will still be "medium" in the middle; the red beetroot will provide a particularly realistic burger experience.

Assemble the dish by slicing the rolls in half, lightly toasting the cut sides, then spreading mayonnaise (if desired) on one side. Place a bean patty on the bottom half, top it with the zucchini slices, and cover it with the top half of the roll. Serve with roasted potato sticks.