Beetroot and Chickpea Burgers
Serves 6 - but if you want a whopping portion, it can be for four.
These also freeze really well, so make the whole lot and put away for that mid-week meal when you are feeling lazy.
3 ½ tbsp Olive oil
½ Red onion, finely chopped
1 Garlic clove, crushed
1 raw large beetroot, peeled and grated
½ Courgette, grated
1 large Carrot, peeled and grated
50g Porridge oats
200g tinned Chickpeas, drained
1 ½ tbsp tahini
1 large egg yolk
2 spring onions, thinly sliced
1 ½ tbsp finely chopped fresh coriander
Sea salt and freshly ground black pepper
Burger buns (I like Brioche, but use whatever floats your boat)
If you have a food processor, use the grating disc to make your life easier. If not, think of the workout for the bingo wings!
Heat 1 tablespoon of the oil in a large frying pan over a medium heat. Fry the onion and garlic for 4 - 5 minutes, or until soft. Add the grated vegetables and cook, stirring often, for 5 minutes, or until soft. Drain away any excess liquid released by the vegetables.
Place the oats, chickpeas, tahini and egg yolk in a food processor and pulse to combine. Tip the mixture into a bowl and stir in the grated vegetables, spring onions and coriander. Season generously with salt and pepper. Divide the mixture into six and shape into burgers. Cover and refrigerate for at least 30 minutes (or up to 24 hours).
Heat 2 tablespoons oil in a frying pan over a medium heat. Cook the burgers, in batches if necessary, for 2–3 minutes on each side, or until golden and hot through. Serve with your choice of buns and any toppings. Mango chutney works well, spicy slaw or whatever takes you fancy. Sweet potato wedges are a great accompaniment.