Yes, it’s meat-free but even avowed carnivores will enjoy this flavour-packed burger. Don’t skimp on the herbs and spices, and I love it with lashings of crushed avocado too.
INGREDIENTS
Burgers
2 tablespoons olive oil
1 onion, finely chopped
1 medium beetroot, peeled
2 cloves garlic, crushed
1 teaspoon ground cumin
1½ teaspoons Moroccan spice mix (I used Jonathan’s Spices)
2 x 400 gram tins chickpeas, drained and rinsed
¼ cup packed mint leaves, finely chopped
finely grated zest 1 lemon
½ cup fresh breadcrumbs
1 egg
sea salt and freshly ground pepper
To assemble
4 large hamburger buns, toasted or grilled
mayonnaise
any of the following toppings: lettuce, avocado, grated raw yellow beetroot or carrots, alfalfa sprouts, snow pea shoots, tomato, feta, fried egg
METHOD
Burgers: Heat the oil in a sauté pan and cook the onion for 4 minutes. Grate the beetroot on the coarse side of a box grater. Add the beetroot, garlic, cumin and Moroccan spice mix with a good pinch of salt to the onion and cook for 5 minutes, turning often. Cool.
Put the cooled onion mixture into a food processor with all the remaining ingredients. Season generously and pulse until well combined but still retaining a little texture.
Divide into 4 patties the same size as the buns and chill for 30 minutes to firm up. The patties can be made 2 days ahead.
To assemble: Heat a little olive oil in a sauté pan and cook the burgers for 3 minutes each side. Spread the warm buns with mayonnaise then top with the patties. Add the toppings of your choice and serve immediately. Makes 4
Related Content
latest issue:
Issue #121
As winter arrives, so does the latest issue of dish! With over 60 recipes this edition features seasonal produce like pumpkin, leeks and silverbeet whipped into delicious dinners. Pasta takes centre-stage in 5 outrageously tasty recipes, then we break out the slow cooker and amp up the comfort with cozy roasts and braises. Winter wouldn’t be the same without a hearty pie or two, and we have a selection – from Beef Cheek Pot Pie to Moroccan Shepherd’s Pie. Food Fast has your speedy weeknight dinners covered then Melie brings the magic with inventive chicken dishes while Olivia’s baking and desserts will brighten the even the coldest days.