"It's messy grating beetroot but this recipe is fun to try and the taste of the burgers makes it all worthwhile! (NB it does involve some chilling/firming time of at least an hour, so factor this in to your schedule)"
Chantal x
Beetroot and Chilli Burger
Ingredients
- 1 tbsp olive oil (or vegetable oil)
- I onion - very finely chopped
- 1 large raw beetroot - finely grated
- 1/2 raw courgette - finely grated
- 1/2 red bell pepper - very finely diced
- 100g vegan mince (defrosted, or use tvp)
- 150g tinned red kidney beans - lightly crushed with a fork
- 30g sunflower seeds
- 60g bread crumbs
- 1 tsp garlic puree
- 1 tsp dried mixed herbs
- 1 tsp paprika
- 1 tsp (or more) hot chilli sauce such as a tabasco
- salt and pepper (to taste)
- Additional oil for frying
Contributed by _Chantal Denny
Preparation time: 25 minutes
Cooking time: 20 minutes
Difficulty: Moderate
Serves 6 people
Instructions
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Gently fry the onion in the olive oil on a low to medium heat for about 5 mins without colouring and until softened.
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Dry the beetroot and courgette by placing in a muslin or similar cloth and squeezing out the juice (you can drink the juice - it's delicious!)
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Add all of the ingredients to a large bowl and mix well with your hands to thoroughly combine. Add more flour or breadcrumbs if the mixture is too wet and a little more oil if too dry.
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Divide the mixture into 6 equal portions, shape into burgers, place on a baking sheet, cover and chill in the fridge for an hour.
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Fry the burgers gently in a little vegetable oil on a medium heat for about 10 minutes each side. Turn gently as they can be quite delicate to handle.
Serving Suggestion
In a toasted seeded bun with classic accompaniments such as salad, onions and garlic mayo!
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