Vegan Beetroot & Chickpea Burger

A light hearty healthy lunch packed with goodness so I think the little indulgence of some rapeseed oil isn’t any harm.  The oil does bring a nice browning to the burger which makes it look appetising. Now that I can’t eat meat (which I was never a great lover of anyhow), no dairy, no egg and no wheat (though the exception is I do use spelt flour a close relative of commonplace wheat) and with so many vegetable and bean burger ideas floating in my head that I, thankfully, no longer miss or long for a meaty burger.

Beetroot is a vegetable I’m really trying to eat more hence it had to feature in a burger at some stage, so better now than later, eh? I made these last night, put four of the them, individually wrapped, in the freezer for future use and had the fifth for lunch today.

This burger has the heartiness of the beetroot coming through, all the flavours work together which I like a lot and the freshness of the salad with the zing of the lemon juice all worked to make this a really satisfying lunch. If you’re going to try it out then cook a small piece to test you like the taste. That way you can up the flavour of the spices etc to your liking if you need to.

Just another note, when made it is very moist so using the rice flour makes it very easy to mould the burgers into shape. They firm up after being left in the fridge for a few hours or overnight.

Makes 5:

INGREDIENTS:
2 tbsp milled flaxseed (plus 2.5 tbls HOT water)
110g chopped red onion
2 chopped garlic cloves
2 tbsp sesame seeds
3 tbsp gluten-free baking all purpose flour*
2 teas dijon mustard
1 teas ground cumin
1 teas ground coriander
1 teas freshly ground black pepper
1/2 teas sea salt flakes
200g shredded cooked beetroot
1 tin chickpeas (240g net wt.), rinsed and drained

Extras:
Rice flour for dusting the plate and shaping the burgers. * I used Bobs Red Mill All Purpose Flour|
Rapeseed oil for initial frying. 
Preheat the oven to 1800 Fan

Place all the ingredients, except for the beetroot and the chickpeas, in a food processor and whiz up until smooth. Add in the chickpeas and beetroot and whiz up until you get the texture you like. Flour your hands with the rice flour and shape into 5 flat burgers.

Refrigerate for 2-3 hours then brown the burgers in a frying pan with a drizzle of the oil (2-4 tablespoons). Place on a ovenproof dish and cook for 30 minutes or until cooked. 

Be sparing with the rapeseed oil You only need enough to help brown the burger and not to have it swimming in it. Drizzle in more oil if needed.

Serve with butterbean hummus and some spelt or gluten-free yeast bread and a side salad of sliced cucumber, shredded lettuce and scallions with freshly squeezed lemon juice and freshly ground black pepper.

Do you have you a favourite beetroot recipe you’d like to share? Love to about it or if you get a chance to try my one above let me know how you got on and if you made any changes.

Til the next time, Marian

 

 

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Tags: , , ,

Categories: Dairy-Free, Egg Free, Lunches, Uncategorized, Vegan, Wheat-Free

Author:speltforchoiceblog

Home cook, Irish food blogger and live a plant-based lifestyle. I also co-own of www.herbicarni.com with my hubs where you'll find online courses, vegan chocolates and lots more to help a transition to a plant-based diet or live with someone who is a carnivore.

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2 Comments on “Vegan Beetroot & Chickpea Burger”

  1. November 14, 2012 at 8:47 pm #

    This looks really good!

    • November 14, 2012 at 8:51 pm #

      Hi Deanna, thanks:), was pleased it turned out so well. Marian

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