Want a healthy, tasty plant-based meal? Then try these cheery coloured beetroot & 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.
Chick peas are naturally high in protein, fibre & full of vitamins & minerals. Beetroot is packed with nitrates, which lower blood pressure & improve circulation, betacyanin, to help you detox & alpha-lipoid acid, an anti-oxidant which helps increase insulin-sensitivity, so good for blood sugar regulation. Healthy burgers!
To oomph up the protein, omega-3 and fibre content I have added ground flaxseed & chia seeds. I love also adding protein powder (soya bean and pea protein varieties work well) to further boost the protein content. If not using, substitute for more oats (see proportions below).
Serves: 4 (2 burgers each). Makes 8 in total.
Preparation time: 20 mins
Cooking time: 8 mins (4 mins each side) if pan-frying or 18-20 mins in the oven
- 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 protein powder, if using (soya bean and pea protein powders work well). If not using, substitute for more oats
- 30g rolled oats, gluten free if required
- 2 eggs or chia egg substitute*
- 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
- Gem lettuce leaves
- 2 ripe avocados
- 1 red chilli
- 1 plump clove of garlic
- Juice from 1 large lime or 2 medium ones
- Salt & pepper, to taste
*Chia egg substitute: mix 1 tbsp of chia seeds with 3 tbsp of water and leave to soak for 5 mins before using
Season with salt & pepper & 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 & 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.
Guacamole: Blend together all these ingredients to form a lovely creamy dip.
I like serving mine with a sweet pomegranate salsa, refreshing tomato chilli salsa (recipes available in this blog) & a creamy tahini dip (3 tbsp tahini blended with 1 tbsp lime juice, 1 tbsp extra-virgin olive oil, 2 tbsp tamari or soy sauce, 1.5 tsp honey).
Don’t forget you can find my favourite recipes in my FREE eBook here.