Lightly spiced with harissa paste these vegan burgers are simple to make and wonderfully moist thanks to the addition of pysllium powder. You can freeze these burgers making them ideal for batch preparation and cooking.
Makes 4 burgers
Preparation time: 15 minutes
Cooking time: 20 minutes
Using pysllium helps bind these burgers together while keeping them moist during cooking. Adding in the beetroot gives them a wonderful colour and a nice way to cram in more vegetables too.
You could replace the beetroot for grated carrot or courgette if wished. For extra flavour and nutrition try adding a spoonful of Nutritional yeast flakes to the mixture.
1 x can chickpeas drained
1tbsp olive oil
1 onion, finely diced
½ tsp garlic chopped
120g cooked beetroot
½ tsp salt
Black pepper to taste
1 tsp smoked paprika
½ tsp baking powder
1 tsp harissa paste
1tsp balsamic vinegar
Fresh herbs, handful
2 tsp psyllium powder
2tbsp gluten free flour or oats
Sesame seeds for coating – optional
