I watch cooking change the cook, just as it transforms the food … Check This Amazing Recipe: Beetroot veggie burgers
How to Make Beetroot veggie burgers
30 mins to 1 hour
10 to 30 mins
For the beetroot burger
- 3 tbsp olive oil
- 1 red onion
- 2 garlic
- 2 raw beetroots
- 1 courgette
- 2 large carrots
- 100g/3½oz porridge oats
- 400g tin chickpeas
- 3 tbsp tahini
- 1 large free-range egg yolk
- 4 spring onions
- 3 tbsp finely chopped fresh coriander
- sea salt and freshly ground black pepper
For the sweet potato salad
- extra virgin olive oil
- 2 large sweet potatoes
- 200g/7oz halloumi
- 3 large garlic
- 2 red chillies
- 6 handfuls mixed salad leaves
- 2 cooked beetroots
For the dressing
- handful fresh basil
- 1 garlic
- 1 lime
- 3 tbsp extra virgin olive oil
- 6 wholewheat sourdough buns, halved
- 230g/8oz hummus
- 2 avocados
- ½ red cabbage
To make the beetroot burger, 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).
Meanwhile, to make the salad, place a griddle pan over a high heat or preheat a barbecue.
Drizzle the extra virgin olive oil over the sweet potatoes and halloumi slices, scatter over the garlic and chillies and season with black pepper. Cook on the hot griddle or barbecue, turning once, until cooked through.
Meanwhile, beat together all the dressing ingredients in a bowl. Mix with the salad leaves and cooked beetroots and set aside.
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.
To serve, lightly toast the sourdough buns and top each base with hummus, avocado, red cabbage, a beetroot burger and the bun lid. Serve each burger with a handful of salad leaves topped with the griddled sweet potatoes and halloumi.