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
What’s Good About Them?
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.
- Finely chop the onion. Heat the oil in a pan and saute the onion and garlic for 2-3 minutes until soft.
- Place all the ingredients in a food processor and blitz until combined.
- Spoon the mixture into a bowl and chill for 30 minutes – this will make it easier to shape.
- Preheat the oven 200C, Gas mark 6.
- Shape the mixture into 4 burgers. You could press each side into sesame seeds if wished. Chill until ready to cook. They can also be frozen at this stage.
- Heat a little olive oil in a frying pan. Pan fry the burgers on each side for a couple of minutes until golden.
- Place them on a lightly greased baking tray.
- Finish them in a preheat oven 200C, Gas mark 6 oven for 15 minutes until cooked through.
Did You Know?
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