Chickpea and beetroot burger

Prep: 10 mins

Cook: 10 mins

A meat-free burger that looks a lot like the real deal!

400g Batchelors chickpeas

100g sweet corn

1 small carrot, peeled and grated

1 small cooked beetroot

½ red onion, chopped

1 tsp paprika

1 tsp ground coriander

1 tsp cayenne pepper

5 tbsp oat flakes

1 tbsp cornflour

1 egg

6 whole grain burger buns

6 lettuce leaves

2 large ripe tomatoes

100g Greek yogurt

1 tbsp ketchup

1 tsp mustard

1 tsp sweet chilli sauce

A bunch of coriander

Drain and place the chickpeas and sweet corn into a food processor. Add oat flakes, corn flour, carrot, beetroot, egg, the spices and a pinch of salt, then pulse to create a rough paste.

Divide and shape the mixture into 6 equally sized patties. Put some olive oil into a frying pan and add the patties. Cook over medium heat for about 5 minutes on each side.

Meanwhile, combine the Greek yogurt, mustard, ketchup, sweet chilli sauce and some coriander leaves, chopped. Put a large amount of this sauce onto the base of each toasted bun, then top with the burgers. Layer over a couple of slices of tomato, a lettuce leaf and finally the burger tops.

Serves
6

Preparation Time
10 minutes

Cooking Time
10 minutes

Main ingredients
Vegetables

Recipe Type
Dinner, Party Food, Healthy, Vegetarian

Special Info
Vegetarian

Level of Difficulty
Easy