Beetroot Burgers

Updated: Jun 21, 2018

These are really tasty and sure to convert anyone who isn't a great beetroot fan as it just lends a natural sweetness to the burger, which combines really well with the spices. Super healthy too.





Ingredients: (Makes about 20)


2 large beetroot, peeled and grated

1 large carrot, peeled and grated

1 large courgette, peeled and garted

1 large red onion

1 can chickpeas

4 tbsp sesame seeds

2 tbsp ground flaxseed (optional)

2 tbsp olive oil

2 garlic cloves, minced

1 tbsp tahini

2 cups (approx) cooked brown rice or 1 cup of quinoa flakes

2 tsp cumin

2 tsp coriander

2 tsp paprika

Sea salt & pepper to season



Method:


Heat the olive oil in a large frying pan. Add the red onion and garlic and cook for a few minutes, then add all the grated vegetables and cook until softened (approximatley 5 minutes). Remove any excess liquid. Add in the spices and stir. Cook for a further few minutes.


Meanwhile mash the chickpeas in a bowl and add the tahini. Add the mixture to the softened vegetables and season. Add in the flaxseed if your using it. Taste the mixture and add more spices if you want. At this point either add the rice or quinoa flakes, or as I did separate the mixture into two and add the rice to one half and the quinoa flakes to the other. Stir well then take off the heat.


Your mixture is now ready to make into burgers, but leave to cool for a minute or two first so you don't burn your hands. Sprinkle your sesame seeds onto a plate. Once cooled with clean hands take a couple of tablespoons of the mixture and form into a ball in your hand and slightly flaten to make a burger shape and press onto the sesame seeds on the plate. Once they are all done, refridgerate for about thirty minutes.


Heat a little olive or coconut oil in a frying pan and when it's hot add your burgers. Cook for a few minutes each side, making sure they don't burn. These are great served with a drizzle of tahini mixed with olive oil and lemon juice and salad or roasted sweet potato chips.


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