Chickpea and beetroot burger
Prep:
10 mins
Cook:
10 mins
A meat-free burger that looks a lot like the real deal!
400g Batchelors chickpeas
100g sweet corn
1 small carrot, peeled and grated
1 small cooked beetroot
½ red onion, chopped
1 tsp paprika
1 tsp ground coriander
1 tsp cayenne pepper
5 tbsp oat flakes
1 tbsp cornflour
1 egg
6 whole grain burger buns
6 lettuce leaves
2 large ripe tomatoes
100g Greek yogurt
1 tbsp ketchup
1 tsp mustard
1 tsp sweet chilli sauce
A bunch of coriander
Drain and place the chickpeas and sweet corn into a food processor. Add oat flakes, corn flour, carrot, beetroot, egg, the spices and a pinch of salt, then pulse to create a rough paste.
Divide and shape the mixture into 6 equally sized patties. Put some olive oil into a frying pan and add the patties. Cook over medium heat for about 5 minutes on each side.
Meanwhile, combine the Greek yogurt, mustard, ketchup, sweet chilli sauce and some coriander leaves, chopped. Put a large amount of this sauce onto the base of each toasted bun, then top with the burgers. Layer over a couple of slices of tomato, a lettuce leaf and finally the burger tops.
Serves
6
Preparation Time
10 minutes
Cooking Time
10 minutes
Main ingredients
Vegetables
Recipe Type
Dinner, Party Food, Healthy, Vegetarian
Special Info
Vegetarian
Level of Difficulty
Easy
Turn this recipe into spaghetti "meat-like" balls by making round shapes instead of patties with the chickpea mixture. Serve with pasta and tomato sauce.
