This super creamy beet hummus featuring our pickled beetroot, lemon, and our secret ingredient - hor...
Our veggie beet burgers are full of flavour and make the perfect meat alternative for your BBQ.
3 tbsp olive oil
1 red onion, finely chopped
2 garlic cloves, crushed
1 leek (shredded)
2 large carrots (grated)
100g porridge oats
400g tin chickpeas, drained
3 tbsp tahini
20g chopped parsley
1 large free-range egg yolk
Salt and pepper
Baxters IngredientsShredded Beetroot
PreparationTo make the burgers
Gently fry the onion and garlic in a drizzle of oil. Cook until softened.
Add the grated vegetables and fry for a further 5 minutes of until soft. Drain off any excess liquid.
In a food processor add the chickpeas, tahini, oats and egg yolk and pulse to combine.
Tip the mix into a bowl and mix in the vegetables and parsley. Season to taste.
Divide the mixture into six and shape into burgers. Cover and refrigerate for at least 30 minutes.To cook the burgers
Pan fry in a little oil for 3 minutes on each side. When the burger is crisp and golden turn and cook on the other side.
Serve these in a toasted sour dough bun with guacamole and a fried duck egg.
After shaping, leave to rest in fridge to firm up before cooking.
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