Yes, it’s meat-free but even avowed carnivores will enjoy this flavour-packed burger. Don’t skimp on the herbs and spices, and I love it with lashings of crushed avocado too.
INGREDIENTS
Burgers
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
1 egg
sea salt and freshly ground pepper
To assemble
4 large hamburger buns, toasted or grilled
mayonnaise
any of the following toppings: lettuce, avocado, grated raw yellow beetroot or carrots, alfalfa sprouts, snow pea shoots, tomato, feta, fried egg
METHOD
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
latest issue:
Issue #114
Autumn has arrived, and with it, the latest issue of dish, jam-packed with recipes that will have you fizzing to get in the kitchen! With a long Easter lunch featuring perfectly pink, blushing roast leg of lamb and wildly decadent baked mashed potatoes with caramelised onions, to simply scrumptious chocolate treats and sensational seasonal baking this issue has you covered - we reckon the Hot Cross Buns are our best yet! Salads make way for soothing soups, pies, puddings and our cover star beef cheek ragù with spaghetti – a must-make dinner for family and friends. With over 60 recipes in our latest issue there’s plenty of inspiration to keep you busy – and well-fed! Don’t forget to share your dish dishes with our Facebook community.