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07 Jan, 2019

The Best Beetroot Burgers

This quick and easy burger recipe is perfect for a mid-week supper - you can prep them in advance and keep them in the fridge to have at the ready as soon as you get home from work. The beetroot gives these burgers a deliciously deep and rich depth of flavour which will leave you feeling completely satisfied.



2 medium sized beetroots
½ small red onion, diced
200g chickpeas
1 egg
3 tbs chickpea flour or any GF flour
1 tsp steak seasoning
1/2 tsp Malden salt
1 tbsp rapeseed oil

4 burger buns
2 baby gem lettuces
2 gherkins, sliced
1 tomato, sliced

For the dressing
2 tbsp tahini
2 tbsp rapeseed oil
1 tbsp brown rice vinegar
Zest of 1 lemon
½ tsp Malden salt


Makes 4 burgers.

1) Preheat oven to 200 degrees. Line a baking tray with greaseproof paper.

2) Grate the beets into a large mixing bowl. Dice the onion and add this in. In a sperate bowl mash the chickpeas to break them down, but not too much, they should still hold their shape a little. Add these to the mixing bowl along with the egg, flour, salt and steak seasoning. Mix all the ingredients together.

3) Form the mixture into four equal burgers and place them on the baking tray. Drizzle with the rapeseed oil and cook in the oven for 35-40 minutes, until lightly browned on top and piping hot throughout.

4) To make the dressing, mix all the ingredients together in a mixing bowl.

5) To serve, add the lettuce, gherkin and tomato on the buns. Once the burgers are cooked, remove them from the oven and place directly onto the buns. Drizzle with the dressing and serve immediately.

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