Beetroot and chickpea burgers

0 likes 0 comments Recipe by Katrin Pechinger

Beetroot and chickpea burgers of Katrin Pechinger - Recipefy

For the burger patties
400 g can of chickpeas, drained

Zest of 1 lemon

1 medium egg

75 g beetroot, peeled and grated

1⁄2 red onion, peeled and finely chopped

100 g halloumi, grated

50 g fresh white breadcrumbs

50 g quinoa

1-2 Tbsp olive oil

For the tahini sauce
2 heaped Tbsp (unhulled) tahini 

2 heaped Tbsp plain yoghurt

Juice of 1⁄2 lemon

Pinch of salt

Pinch of ground black pepper

To serve
6 burger buns

1-2 tomatoes, sliced
mustard, ketchup, any other sauces

Iceberg lettuce leaves or other lettuce leaves

1. Pulse the chickpeas in a food processor with 1⁄2 tsp sea salt, 1⁄4 tsp white pepper and the lemon zest until the mixture turns to crumbs. Add the egg and beetroot and pulse until it comes together. Empty into a bowl and stir in the onion, halloumi and breadcrumbs.

2. Place the quinoa on a plate. Check the seasoning of the chickpea mixture and then shape into six patties. Press each one into the quinoa to coat on both sides and the edges. Set aside.

3. In the meantime, mix the ingredients together for the tahini sauce.

4. Heat a frying pan, griddle or barbecue. If using a frying pan, heat the olive oil and fry the patties in batches for 3 minutes on each side or until the quinoa is crispy. If using a griddle or barbecue, get it nice and hot, then drizzle the patties with a little oil before searing for a few minutes on each side.

5. Assemble the burgers on the buns with all the garnishes and add a big dollop of the tahini dressing.

main courses, beetroot, burgers, chickpeas, dinner, food processor, stove and oven, vegetarian January 04, 2019 17:23

Author Rachel Khoo

No one has liked this recipe.

No comments yet.

Katrin Pechinger
Auckland, New Zealand