Beetroot, chickpea and miso vegan burgers

Fri, 17 August 2018

Holly White was in the kitchen this evening to make this delicious vegan dish. 

Serves 3-6

Ingredients

• 200g sweet potato
• olive oil, for frying
• 200g beetroot, peeled and grated
• 1 small onion (approx. 80g),finely chopped
• 2 garlic cloves, crushed
• 1 x 400g tin of chickpeas, drained and rinsed
• 40g walnuts, chopped
• 20g jumbo oats
• 1 dessertspoon tamari, soy sauce or coconut aminos
• 3 tablespoons ground flaxseeds 1 tablespoon nutritional yeast
• 1 teaspoon garlic powder
• 1 teaspoon miso paste
• 1 teaspoon fine sea salt
• a pinch of freshly ground
• black pepper

Method

Preheat the oven to 180°C.

Scrub your sweet potato clean and prick a few times with a fork. Put on a baking tray and roast in the oven for 30 minutes, until cooked through. Set aside to cool.

Heat a little olive oil in a frying pan set over a medium heat. Add the beetroot, onion and garlic and lightly fry for 10 minutes, until the beetroot is cooked and the onion is starting to go transparent.

Combine all the remaining ingredients in a large mixing bowl, then mash until the chickpeas are broken up. You can also use a food processor and pulse to combine. Add the cooked beetroot, onion and garlic and stir to combine.

Cut the sweet potato along the skin and the flesh should pop straight out. Discard the skin and stir the flesh into the mixture in the bowl.

It’s best to go in with your hands at this stage to give everything a final mix. Divide the mixture in half and form each half into three burgers to make six burgers in total. Ideally you’ll put these on a plate or baking tray and leave them in the fridge for at least 1 hour or, even better, overnight to allow the burgers to firm up and the flavours to combine, but you can cook them straightaway too.

Heat a little olive oil in a frying pan set over a medium heat. Add the burgers to the hot oil and fry for about 8 minutes on each side, until crisp and cooked through. If you’re cooking them straight from the fridge allow a little more time, as they are very dense.

Serve with or without a toasted bun and some avocado, tomato, pickles and garlic mayonnaise.