2 tablespoons olive oil
1 onion, finely chopped
1 medium beetroot, peeled
2 cloves garlic, crushed
1 teaspoon ground cumin
1½ teaspoons Moroccan spice mix (I used Jonathan’s Spices)
2 x 400 gram tins chickpeas, drained and rinsed
¼ cup packed mint leaves, finely chopped
finely grated zest 1 lemon
½ cup fresh breadcrumbs
sea salt and freshly ground pepper
4 large hamburger buns, toasted or grilled
any of the following toppings: lettuce, avocado, grated raw yellow beetroot or carrots, alfalfa sprouts, snow pea shoots, tomato, feta, fried egg
Burgers: Heat the oil in a sauté pan and cook the onion for 4 minutes. Grate the beetroot on the coarse side of a box grater. Add the beetroot, garlic, cumin and Moroccan spice mix with a good pinch of salt to the onion and cook for 5 minutes, turning often. Cool.
Put the cooled onion mixture into a food processor with all the remaining ingredients. Season generously and pulse until well combined but still retaining a little texture.
Divide into 4 patties the same size as the buns and chill for 30 minutes to firm up. The patties can be made 2 days ahead.
To assemble: Heat a little olive oil in a sauté pan and cook the burgers for 3 minutes each side. Spread the warm buns with mayonnaise then top with the patties. Add the toppings of your choice and serve immediately. Makes 4