Beetroot burger patties

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Time time has come for me to stop relying on pre-made burgers and start making them myself… when I have time.  Seeing as I was recently off work for two weeks (one spent in Dubrovnik though) it was time to start.

First up – beetroot burger patties.  So pink, so “raw beef”-like (ew ew ew), but so delicious.

As always, with the food you make yourself you know  exactly what’s in it, and this is one healthy patty.  Chickpeas, carrots, beetroot, onion, flax… ALL the good stuff.  Another high protein, iron and calcium recipe.  Look at you go!

 

Ingredients

1 x 400g tin of drained chickpeas (keep that aquafaba for chocolate mousse!)

2 Tbsp olive oil

3 cloves of minced garlic

1/4 large red onion, finely chopped (you could use half a medium white onion too)

1 small beetroot, peeled and roughly chopped (or use 1/3 of a 350g jar of sliced beetroot and some of the juice)

2 small carrots, finely chopped

2/3 cup flour

1 tsp fresh chopped basil

1 tsp fresh chopped parsley (or use herbs of your choice)

1 Tbsp ground flaxseed mixed with 3 Tbsp water

salt and pepper to taste

1/2 cup to 1 cup of panko breadcrumbs

Method

Mix the ground flaxseed and water in a ramekin and set aside to thicken.

Add the onion and carrots and cook until softened (around 7-10 minutes).

Add the garlic and stir to combine for around one minute.

Combine all ingredients apart from the breadcrumbs in a large bowl and mash with a fork or potato masher until combined.  You can use a food processor for this to get it mixed quicker, but I don’t have one!  The chickpeas will mash quite easily, just persist until you have a slightly chunky mixture.

Place the breadcrumbs in a shallow bowl.

Split the patty mix into four and form into burger shapes.

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Coat each patty separately in the breadcrumbs, pressing them into the mixture slightly so they don’t fall off.

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Heat the olive oil in a non-stick fry-pan over medium heat.

Carefully place each patty in the fry-pan and cook for around 5 minutes on each side, or until browned nicely.

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Serve in a soft fresh burger bun with all the burger-y trimmings.

 

Makes 4 decent sized patties

Time to make: 20 minutes prep, 10 minutes on the hob = 30 minutes

On a scale of easy (1) to pull your hair out difficult (5) = 2.5, fairly straightforward

#nowplaying Billy Bragg – Talking With The Taxman About Poetry

 

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