It’s all about texture and off course taste for me when it comes to plant-based burgers. I have been working on my beet burgers for a while and I am very please with the results now. That been said …Let the beat go on …??…? ??…?
Preparation: 15 minutes Cooking time 15-20 minutes Makes 12
100g (approx. 1 cup 250ml) beetroot roughly pulsed
½ cup (125ml) very finely chopped onions
1 tbsp (15ml) flaxseed powder
3 tbsp water (45ml)
1 can chickpeas drained and rinsed
½ tbsp (7.5ml) garlic paste
1-2 green chillies finely chopped (optional)
1 tsp (5ml) mild/med chilli powder
1 tsp curry powder or mix masala (optional)
1 tsp (5ml) cumin powder
½ tsp (2.5ml) turmeric powder
½ tsp (2.5ml) salt
¼ cup (60ml) freshly chopped coriander leaves
1/3 cup gluten free rolled oats (blitzed into powder)
Oil for frying
Lettuce leaves – for serving
Vegan mayonnaise – for serving
Chilli sauce – for serving
This is how ?
Mix the flaxseed powder with water and let it stand for 2-3 minutes.
Wash and peel the beetroot and roughly blitz in a food processor into fine (but rough) bits.
Heat a non- stick pan on medium heat. Toss in the beetroot – sauté for 5 – 8 minutes until all the moisture is released. Thereafter add the onion and continue to cook for another 5- 8 minutes until the onions are soft. Once cooked, remove from the heat and let it cool. Once cool, toss into a mixing bowl.
Use the back end of a fork and mash the chickpeas – toss into the mixing bowl along with the beetroot and onions.
Add the garlic paste, chillies, chilli powder, mix masala, cumin powder, turmeric powder, salt and coriander leaves. Give this a nice good mix.
Pour in the flaxseed mixture – mix this in well.
Add ½ cup ground oats – give it another good mix. If the mixture is too wet add the balance of the ground oats.
Roll into 12 balls and press into 1 ½ cm medallions
Heat a non-stick pan on medium heat. Add a few drops of oil and fry 3-4 minutes on each side. (do not fry in shallow oil, the as this will cause it to break apart) Use as minimal oil as possible.
Serve as a starter or snack with some fresh green lettuce and a dollop of vegan mayonnaise.
Note: the amount of oil in the pan below.
