Beetroot Burger

Name: Beetroot Burger
Prep time: 30 min
Cook time: 40 min
Total time: 1 h 30 min
Ingredients: 3–4 tbsp vegetable oil; 1 onion, peeled and finely chopped; 4 cooked beetroots, grated; 1 carrot, peeled and grated; 400 g/14 oz can of chickpeas/garbanzos, drained but keep the liquid; 400 g/14 oz can of chickpeas/garbanzos, drained but keep the liquid; 1 tbsp tahini; 8 burger buns, halved and lightly toasted, to serve; lettuce and tomato slices, to serve; salt and ground black pepper; salt and ground black pepper; 1 tbsp plain/all-purpose flour, plus extra for dusting; 1 tbsp plain/all-purpose flour, plus extra for dusting; 75 g/3 oz/scant 1 cup rolled oats; a few thyme stalks, leaves only; 300 g/11 oz/1½ cups vegan plain yogurt mixed with 1 tsp Dijon mustard; ½ red cabbage, finely shredded; 300 g/11 oz/1½ cups vegan plain yogurt mixed with 1 tsp Dijon mustard; lettuce and tomato slices, to serve; ½ small white cabbage, finely shredded

Preparation info

Makes
8

Difficulty
Medium
Ready in
1 hr 30

Appears in

Vegan Kids

By Heather Whinney

Published 2021

About

You make a seriously delicious burger out of beetroot. Apart from being loaded with vitamin C, it has a juicy texture and great taste. It goes brilliantly with lettuce, tomato and the crunchy cabbage slaw given here, or add your own preferred fillings and toppings to build the burger of your dreams.

Ingredients

3–4 tbsp vegetable oil
1 onion, peeled and finely chopped
4 cooked beetroots, grat

Main course
Vegan

Method

Heat 1 tbsp of the oil in a frying pan, add the onion, season with salt and pepper and cook on a low heat for about 10 minutes or until softened. Leave to cool.
Put the grated beet and carrot in a couple of pieces of strong kitchen paper and, wearing gloves, squeeze