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Ingredients

2 raw beetroots peeled and grated
100g Mornflake Organic Superfast oats
300g chickpeas
1 medium carrot, peeled
1 courgette
1 red onion
2 cloves of garlic
2 tbsp. tahini
2 tbsp. tomato paste
1½ tbsp. of wholegrain mustard
½ tsp. ground cumin
Small handful of fresh coriander
Good pinch of salt
Few twist of black pepper
½ tbsp. rapeseed oil

Method

Line a baking tray with foil.

Add the onion, garlic, carrot and courgette into a food processor and blitz until combined but not smooth.

Add a little rapeseed oil to a medium frying pan and sauté the veg mix for a few minutes before adding the tomato paste, wholegrain mustard and ground cumin. Stir and continue to cook for another 5-8 minutes. Set to one side.

Grate the beetroot and add to the veg mix. Sauté for 5 minutes then remove from the heat.

Add the chickpeas, coriander, tahini, salt and pepper to the food processor then blend to combine. Tip in the oats and pulse so the oats mix into the burger but don’t become smooth.

Transfer both the veg and chickpea mixture to a mixing bowl and stir to combine.
Use your hands to form the mix into 6 burger shapes, about 2cm thick. Place them on the baking tray and put into the fridge to chill for 20-30 minutes before cooking.

Lightly oil a frying pan and on a medium heat cook the burgers for a total of 8-10 minutes, turning every 2 minutes, until lightly browned and hot.

Serve with a tasty bread bun layered with salad, hummus, large beef tomatoes and your choice of burger sauce and pickles.

To store: covered the burgers and keep in the fridge for up to 2 days. Or freeze the cooked or uncooked patties then defrost thoroughly before heating.




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