Beetroot and chickpea burgers

0 me gustan 0 comentarios Receta por Katrin Pechinger

Ingredientes para 6 burgers

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

Medio

Instrucciones

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.

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

Autor Rachel Khoo