Carrot, Beetroot & Cumin Burgers
Healthy, delicious and simple to make… what more could you want!? Enjoy theses burgers in summer months on the barbecue or for tasty, comfort food in the winter. The recipe below makes about 8-10 burgers… it’s good to make them in a big batch like this then freeze the rest. If you only want to make less then halve the recipe.
This recipe is taken straight from our lovely Winter Recipe Guide. Available here for just £3 (over 25 recipes)!
Total time
60
Meal
- mains
- lunches
Servings
08-Oct
Ingredients
- 2 medium onions (diced)
- 3 cloves garlic (crushed)
- 500g/10 cups coarsely grated mixed carrot and beetroot grated (using the second biggest holes of the grater)
- 50g/1 cup fresh coriander, chopped
- 2 tsp toasted and ground cumin seeds
- 2 tsp paprika powder
- 2 tins chickpeas, drained and ground roughly in food processor (or crushed with potato masher)
- 100g ground flax
- Salt (enough to create good, strong flavour before they are cooked)
Instructions
- Pre-heat oven to 200°C/400°F/Gas Mark 6
- Fry the onion until lightly browned on a medium heat. Add the garlic and fry for a minute or two.
- Mix all ingredients together in a large mixing bowl until fully combined but not completely smooth (this is best done using your hands).
- Shape the mixture into ten balls and then flatten and shape into burgers (if you are freezing any of the burgers, put them in the freezer at this stage).
- Place on a lined baking tray and heat in the oven for around 30 minutes or until lightly browned.
- If Barbecuing, heat in the oven for just 20 minutes and then transfer to a hot barbecue. Cook on either side until lightly charred.
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