Vegan Beetroot and Pulse Burgers
Bursting with garden goodness, these burgers are plant-based deliciousness that may even tempt the meat fans among us. If you use gluten-free oats, they’re not just vegan but gluten and dairy-free too. The sushi rice is the secret ingredient that helps everything hold together beautifully. You can speed up the recipe by using precooked sushi rice, precooked beetroot and tinned pulses if required.
Ingredients
MAKES 4-6
100g cooked pulses (e.g. chickpeas, black beans or a mix), lightly mashed
100g sushi rice, cooked and slightly cooled (sticky texture helps to bind)
One large beetroot, roasted, peeled and grated
1 small carrot, roasted and grated
1 shallot, finely chopped
1 clove garlic, grated
1 tbsp oats, blended
1 tsp ground cumin
1 tsp smoked paprika
1 tsp celery salt
Good handful chopped lovage (or parsley)
Salt and pepper
Method
1.Prepare your fire source. Set up for direct heat over a firepit, gas or charcoal barbecue.
2. Roast the beetroot and carrot until tender, about 190°C for 30-40 minutes. Boiling also works. Peel and grate once cool.
3. Cook the shallot and garlic until soft.
4. In a large bowl, combine the rice, pulses, grated vegetables, oats and chopped herbs. Stir in the spices and season well. Fold in the cooked shallot and garlic.
5. On a greaseproof-lined tray, measure out roughly 90g per burger (or a generous tablespoon). Shape into balls, then flatten into patties.
6. Refrigerate for at least 30 minutes to help them hold their shape when cooking.
7. Lightly oil the burgers and cook over medium-high heat for around 3-5 minutes per side, turning gently with a spatula.
TIPS
• For a vegetarian (not vegan) version, you could add some pecorino or parmesan.
• If the mixture feels too loose, add more blended oats.
• Use gluten-free buns and oats for a gluten-free version.
More Recipes Ideas from Roz Cooper
Method
1.Prepare your fire source. Set up for direct heat over a firepit, gas or charcoal barbecue.
2. Roast the beetroot and carrot until tender, about 190°C for 30-40 minutes. Boiling also works. Peel and grate once cool.
3. Cook the shallot and garlic until soft.
4. In a large bowl, combine the rice, pulses, grated vegetables, oats and chopped herbs. Stir in the spices and season well. Fold in the cooked shallot and garlic.
5. On a greaseproof-lined tray, measure out roughly 90g per burger (or a generous tablespoon). Shape into balls, then flatten into patties.
6. Refrigerate for at least 30 minutes to help them hold their shape when cooking.
7. Lightly oil the burgers and cook over medium-high heat for around 3-5 minutes per side, turning gently with a spatula.
TIPS
• For a vegetarian (not vegan) version, you could add some pecorino or parmesan.
• If the mixture feels too loose, add more blended oats.
• Use gluten-free buns and oats for a gluten-free version.
