Have I mentioned that I love burgers? I honestly don’t think it’s possible to have too many plant-based burger recipes! This one emerged out of some fresh beetroot that needed to be used up, and a pressure cooker full of chick peas.
Ingredients:
4 medium beetroot, peeled and diced
1/2 cup aquafaba (liquid from cooking chick peas, or the liquid from a can of chick peas)
2 cloves garlic
2 cm piece fresh ginger, peeled
1 tsp ground cumin
1/2 tsp freshly ground black pepper
1/2 cup roughly chopped fresh coriander
2 tsp vegan Worcestershire sauce
1/2 cup cooked brown rice
2 cups cooked chick peas
2 tsp Dijon mustard
1/2 cup walnuts, roughly chopped
1 1/4 cups wholemeal breadcrumbs
Method:
Thermomix method
Preheat oven to 180°C. Line a baking tray with baking paper, or a silicon baking mat.
Place aquafaba in a medium bowl, and toss beetroot in it, about 1/2 cup at a time.
Transfer beetroot cubes to prepare baking sheet, ensuring there’s a gap between them.
Bake for 30 minutes, turning beetroot over half-way through.
Chop walnuts using speed 5 for 5 seconds, or until coarsely chopped. Set aside.
Chop garlic and ginger at speed 9 for 5 seconds, add cumin and pepper, and cook at 100°C for 2 minutes on speed 1.
Add roasted beetroot, coriander, vegan Worcestershire sauce, cooked rice and chick peas, and process on speed 5 until well mixed but still chunky.
Shape mixture into 8 burgers, place on prepared baking sheet and bake for 20 minutes.
Flip and bake for another 10 minutes.
We had ours with steamed corn on the cob, creamed kale and steamed broccoli – yum!!!
Regular method
Preheat oven to 180°C. Line a baking tray with baking paper, or a silicon baking mat.
Place aquafaba in a medium bowl, and toss beetroot in it, about 1/2 cup at a time.
Transfer beetroot cubes to prepare baking sheet, ensuring there’s a gap between them. Bake for 30 minutes, turning beetroot over half-way through.
Mince garlic and ginger, place in a small saucepan with cumin and pepper and sauté in a small amount of water for 2 minutes.
Transfer to a food processor, add roasted beetroot, coriander, vegan Worcestershire sauce, cooked rice and chick peas, and pulse until well mixed but still chunky.
Shape mixture into 8 burgers, place on prepared baking sheet and bake for 20 minutes. Flip and bake for another 10 minutes.
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