Beetroot & Chickpea Plant Based Burgers

Pulsin

There's more where this came from!

Ingredients

BURGER INGREDIENTS
400g can of cooked chickpeas (you can soak your own if you wish), drained
3 cooked beetroots (not the ones in vinegar)
1 small red onion
3 garlic cloves
Large bunch of fresh coriander
Salt & pepper
2 tbsp ground flaxseed
2 tbsp chia seeds
Optional: 2 tbsp Pulsin protein powder, if using (soya bean and pea protein powders work well). If not using, substitute for more oats
300g rolled oats, gluten free if required
2 chia eggs
Coconut oil or rapeseed oil to pan fry
1/2-1 tsp of chilli powder or chilli flakes (depending how hot you like it)
1/4 tsp cayenne pepper
1 tbsp lemon juice
HOMEMADE GUACAMOLE INGREDIENTS
2 ripe avocados
1 red chilli
1 plump clove of garlic
Juice from 1 large lime or 2 medium ones
Salt & pepper, to taste

Want a healthy, tasty plant-based meal? Try these cheery coloured beetroot and chickpea burgers! They are incredibly easy to make: just pop all ingredients into a blender or food processor to mix and then shape into patties to pan-fry or bake.

Method

Drain the chickpeas and place in a blender or food processor. Add remaining burger ingredients and whizz to form a paste. The ground flaxseed and ground chia seeds will help the mixture bind together.

Season with salt and pepper and adjust to taste.

Using your hands, shape into burger-shape patties. You can leave these in the refrigerator for 15 mins or overnight to help the burgers keep their shape or can be cooked immediately, but just be a little careful in handling the burgers to ensure they retain their shape.

If pan-frying: In a frying pan or griddle pan, melt a little coconut oil or add rapeseed oil and gently pan fry burgers 4 mins on each side on a low heat.