United Kingdom

Beetroot chickpea burger

Name: Beetroot chickpea burger
Total time: 45 min
Yield: 4 servings
Cuisine: Modern vegan
Ingredients: 1 large peeled and grated beetroot (beet); 2 cups cooked drained chickpeas, boiled; 1/2 cup rolled oats rolled oats (porridge oats); 1 small finely chopped onion; 2 cloves garlic; 1 tsp cumin powder (ground cumin); a handful coriander leaves (cilantro); 2 tsp lemon juice; 1 tbsp ground flax seeds (linseed); Salt, to taste; 2 tbsp cooking oil (vegetable oil); 4 buns whole wheat burger bun (wholemeal bap); 4 leaves lettuce; 2 tbsp whisked with lemon and water for sauce tahini

It looks like a rare steak burger. It tastes earthy, lemony and very much like a chickpea.

45 minTime

21 gProtein each

mildSpice

Pink on purpose2 chapters · 1 min read

Make it your way

Grandma's wayBeetroot and chickpea, baked crisp, with tahini.

The original

537kcalsame

21 gproteinsame

17 gfibresame

45minutessame

The classic British café beet burger.

Per serving, worked out from the ingredient table.

Ingredients

Beetroot (beet)1 large, peeled and grated

Chickpeas, boiled2 cups cooked, drained

Rolled oats (porridge oats)½ cup rolled oats

Onion1 small, finely chopped

Garlic2 cloves

Cumin powder (ground cumin)1 tsp

Coriander leaves (cilantro)a handful

Lemon juice2 tsp

Flax seeds (linseed)1 tbsp ground

Saltto taste

Cooking oil (vegetable oil)2 tbsp

Whole wheat burger bun (wholemeal bap)4 buns

Lettuce4 leaves

Tahini2 tbsp, whisked with lemon and water for sauce

Method

4 steps

1Squeeze the grated beetroot in a cloth to remove excess juice.
2Pulse the chickpeas, oats, onion, garlic, cumin, coriander, lemon, flax and salt in a processor until coarse. Stir in the beetroot.
3Shape into 4 patties, brush with oil and bake at 200°C on a lined tray, flipping halfway.
4Whisk the tahini with lemon, water and salt into a pourable sauce. Assemble on toasted buns with lettuce and sauce.

Serve it like this

Serve on a toasted bun with lettuce and a generous zigzag of tahini sauce, with a side of slaw or sweet potato fries.

Bloom picks tonight's dinner for your diet and allergies, then cooks it with you step by step.

United Kingdom

Beetroot chickpea burger

It looks like a rare steak burger. It tastes earthy, lemony and very much like a chickpea.

45 minTime

21 gProtein each

mildSpice

Pink on purpose2 chapters · 1 min read

Make it your way

Grandma's wayBeetroot and chickpea, baked crisp, with tahini.

The original

537kcalsame

21 gproteinsame

17 gfibresame

45minutessame

The classic British café beet burger.

Per serving, worked out from the ingredient table.

Ingredients

Beetroot (beet)1 large, peeled and grated

Chickpeas, boiled2 cups cooked, drained

Rolled oats (porridge oats)½ cup rolled oats

Onion1 small, finely chopped

Garlic2 cloves

Cumin powder (ground cumin)1 tsp

Coriander leaves (cilantro)a handful

Lemon juice2 tsp

Flax seeds (linseed)1 tbsp ground

Saltto taste

Cooking oil (vegetable oil)2 tbsp

Whole wheat burger bun (wholemeal bap)4 buns

Lettuce4 leaves

Tahini2 tbsp, whisked with lemon and water for sauce

Method

4 steps

1Squeeze the grated beetroot in a cloth to remove excess juice.
2Pulse the chickpeas, oats, onion, garlic, cumin, coriander, lemon, flax and salt in a processor until coarse. Stir in the beetroot.
3Shape into 4 patties, brush with oil and bake at 200°C on a lined tray, flipping halfway.
4Whisk the tahini with lemon, water and salt into a pourable sauce. Assemble on toasted buns with lettuce and sauce.

Serve it like this

Serve on a toasted bun with lettuce and a generous zigzag of tahini sauce, with a side of slaw or sweet potato fries.

Bloom picks tonight's dinner for your diet and allergies, then cooks it with you step by step.

Beetroot chickpea burger

Make it your way

Ingredients

Method

Beetroot chickpea burger

Make it your way

Ingredients

Method

Make it a meal