Serves
6
Vegan Beetroot Burgers
This should make 12 burgers. Lovely thick burgers that go great, either with a salad or in a bun. These also cook well on a BBQ so you can make a batch and freeze some, and get them out when there’s a BBQ. Per serving details are for 2 burgers.
Ingredients
- 1 tsp + 1.5 tbsp olive oil
- 1 red onion, finely chopped
- 4 cloves garlic, finely chopped
- 2 raw beetroots (380g), peeled and grated
- 200g courgette, grated
- 110g carrots, peeled and grated
- 90g mushrooms, finely chopped
- 100g oats
- 1 can chickpeas, drained
- 3 tbsp tahini
- 4 tbsp flaxseed with 10 tbsp water
- 6 spring onions
- Bunch of fresh coriander, chopped
- 2 tsp Cajun seasoning
Directions
- In a large pan, add 1 tsp oil, onion, and garlic and stir on high heat for a few minutes.
- Add the grated beetroot, courgettes, carrots, and mushrooms and stir-fry for 8-10 minutes until all has softened a little. Remove any excess juice.
- In a blender/food processor, add the oats, chickpeas, tahini, flaxseed, and water and blend until a thick paste is formed.
- Add this into a large bowl along with the cooked veg, spring onions, coriander and Cajun.
- Season well with salt and pepperand give everything a very good mix.
- Pop a sheet of baking paper on a flat plate and then form the mixture into 12 burgers, pressing down and shaping well so they are flat (around 2 cm thick) and round.
- Set in the fridge for at least 1 hour or overnight.
- To cook the burgers get out a large frying pan and add 1.5 tbsp oil. Pop the burgers in and cook for around 4 minutes, and then turn. Keep doing this until the top and bottom are browning and it forms a more solid shape.
- Serve.
- Kcal: 299
- Protein: 11g
- Fat: 15g
- Carbs: 27g
- Fibre: 8.6g
