Beetroot Chickpea Burger – Let’s celebrate pulses! By Lucy Leonardi
I love burgers, but I also want to reduce our red meat intake as this is the one of the most significant actions we can take to help the environment. This recipe is not trying to imitate a beef burger but instead uses plant-based ingredients in a creative way to produce a wholesome, healthy and delicious burger that’s also good for the planet.
- 1 medium beetroot
- 1 1/2 cups cooked chickpeas
- 4 cloves garlic
- 2 teaspoons salt
- 2 teaspoons dried oregano
- 2 teaspoons fennel seed
- 2 teaspoons ground coriander
- 1 teaspoon smoked paprika
- 3 tablespoons ground flaxseed
- 1 cup almond meal
- 1 tablespoon olive oil
- Pepper to taste
- To serve:
- Burger buns, cheese, tomato sauce or sauce of choice, and sweet gherkins
Wash beetroot well by scrubbing the skin then cut into chunks. Put into a food processor along with rest of ingredients. Blitz until you get a grainy texture. Add a bit more oil if needed so the processor runs smoothly. Shape the mixture into four patties with a spoon or your hand.
Heat a frying pan with enough cooking oil to cover the surface on medium heat. Place patties gently in pan.
Cook for about 3 minutes on each side, drizzling oil on the top of patties before flipping to avoid them sticking to the pan. The patties are ready when a crispy crust is formed. Serve in a burger bun with cheese, tomato sauce, sriracha or hot mustard and sweet gherkins.