Beetroot are easy enough to grow, and there is a huge selection of varieties to choose from like pale pinks, candy-striped and even golden yellow ones. These vegetarian burgers are a great way of showing them off. I have served them here in baps but they are just as delicious served on their own with a healthy bulghur-wheat salad.
Makes 6 burgers
3 tablespoons olive oil
1 red onion, finely chopped
2 cloves of garlic, crushed
2 raw beetroot, peeled and grated
1 courgettes, grated
2 large carrot, grated
100g porridge oats
400g tin chickpeas, drained
3 tablespoons tahini paste
1 large free-range egg
4 spring onions finely sliced
3 tablespoons chopped coriander
Really good bread baps
Heat about 1tbsp of the oil in a large frying pan over a medium heat. Sauté the onion and garlic for 4-5 mins or until softened. Add the grated vegetables and cool, stirring, for about 5 mins until wilted, then drain off any liquid.
Place the oats, chickpeas, tahini paste and egg yolks in a food processor and pulse to combine. Transfer the mixture to a bowl, stir through the grated vegetables and coriander, and season generously.
Form the mixture into 8 patties and chill for about 3 mins (or up to 24 hours). Heat the remaining oil in a non-stick frying pan over a medium heat and cook the burgers, in batches if necessary, for about 2-3 mins each side until golden.
Serve the burgers in pabs with a dollop of sour cream and some lettuce, red onion and tomatoes.Continue reading >>