April 7, 2022
Crispy on the outside and beautifully soft on the inside, these Vegetarian Beetroot Burgers pair perfectly with creamy goats cheese, rocket and red onion. A great #MeatlessMonday option serve with our Warm Potato Salad with Lemon Dressing to make a fab veggie feast!
To make this recipe vegan, simply sub the goats cheese for a soft vegan cheese of your choice or, herbed vegan mayo/sauce or a splash of gorgeous Green Goddess Dressing
You may also like these:
Sweet Potato & Red Bean Burger with Herbed Yoghurt Sauce
Chickpea Burger Wit Sweet Chilli Sour Cream
700 g raw beetroots (cut in half)
1 tbsp each of olive oil + Nuttelex (for frying)
100 g potato flour or oat flour (plus extra for shaping burger patties)
1/2 bunch of parsley (chopped)
2 x 400 g cans of chickpeas (drained and rinsed)
1 medium red onion (thinly sliced)
4-6 portions of goat's cheese or vegan soft cheese or vegan mayo
1Take a couple of pieces aluminium foil and place beetroot halves in the middle. Sprinkle with cumin & coriander powder, then dollop generously with 2 tablespoons of Nuttelex. Bring foil edges together to seal as a small parcel.
2Place foil parcels on a small tray and bake in oven for 40 min or until tender, test with a sharp knife - if it goes in easily, they are done. Allow the parcels to cool completely. Then, with rubber gloves (to prevent your hands from staining) remove the beetroot skins.
3Next, in a frying pan, add a tablespoon of Nuttelex then sauté the chopped onion until brown, then set aside in a bowl and allow to cool.
4Heat together the 1 tbsp of Nuttelex and olive oil in the same frypan & fry 3/4 ‘s of the chickpeas until crispy. Then set aside.
5Place the cooled onion in a food processor with the crispy chickpeas, beetroot pieces, parsley, lemon zest, potato or oat flour, and season with a good pinch of salt & cracked pepper. Pulse well to combine.
6Allow mixture to relax for 30 minutes before forming into patties about the size of your buns, and then roll each patty in the reserved flour.
7In a large frypan, melt two tablespoons of Nuttelex with a splash of olive oil on a medium heat. Then, fry patties on each side for 3-5 minutes.
8To serve, generously spread the goats cheese (or vegan alternative) on one half of the bun, add your beetroot patty (we double stacked), a slice of tomato, a few pieces of red onion plus a good handful of rocket and then top with the other end of your bun. (Note: toasted buns taste great too)
