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Beetroot Burgers

Our veggie beet burgers are full of flavour and make the perfect meat alternative for your BBQ.

Difficulty Medium
Time 60 minutes
Serves 6
Diet Vegetarian
  • 200g Baxters Shredded Beetroot

  • 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

Shredded Beetroot
Shredded Beetroot
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To 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.

Tip

Serve these in a toasted sour dough bun with guacamole and a fried duck egg.

Tip

After shaping, leave to rest in fridge to firm up before cooking.

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