Plant Based Burgers With Beetroot and Chickpeas | Veganuary

Plant Based Burgers You’ll Love With Beetroot and Chickpeas

Pulsin

Vegan betroot burgers

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.

Ingredients

  1. BURGER INGREDIENTS
  2. 400g can of cooked chickpeas (you can soak your own if you wish), drained
  3. 3 cooked beetroots (not the ones in vinegar)
  4. 1 small red onion
  5. 3 garlic cloves
  6. Large bunch of fresh coriander
  7. Salt & pepper
  8. 2 tbsp ground flaxseed
  9. 2 tbsp chia seeds
  10. Optional: 2 tbsp Pulsin protein powder, if using (soya bean and pea protein powders work well). If not using, substitute for more oats
  11. 300g rolled oats, gluten free if required
  12. 2 chia eggs
  13. Coconut oil or rapeseed oil to pan fry
  14. 1/2-1 tsp of chilli powder or chilli flakes (depending how hot you like it)
  15. 1/4 tsp cayenne pepper
  16. 1 tbsp lemon juice
  17. HOMEMADE GUACAMOLE INGREDIENTS
  18. 2 ripe avocados
  19. 1 red chilli
  20. 1 plump clove of garlic
  21. Juice from 1 large lime or 2 medium ones
  22. Salt & pepper, to taste

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.
  • If baking: bake the burgers on greased and lined baking parchment at 190C (170C fan) for 18-20 mins.
  • Serve on a bed of guacamole in gem lettuce cups as pictured.
  • To make the Homemade Guacamole: Blend together all these ingredients to form a lovely creamy dip.

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