Vegetarian burger made from beetroot and chickpeas

Ingredients for 4 servings:

• 300 g beetroot, fresh
• 1 onion(s), preferably red
• 1 small can of chickpeas (240 g), drained
• 1 egg(s)
• 1 tbsp BBQ sauce, optional
• 2 tbsp breadcrumbs, more if needed
• 1 tsp salt
• lots of cumin
• e.g. Paprika powder, smoked
• n. B. Pfeffer
• some oil for frying

Instructions

Working time approx. 10 minutes; Cooking/baking time approx. 15 minutes; Total time approx. 25 minutes

simple and delicious

It’s best to chop the beetroot, onion, and chickpeas in a food processor or chopper until only small pieces remain (alternatively, coarsely grate the beetroot, dice the onion very finely, and mash the chickpeas). Then add the other ingredients and process everything into a firm dough. Add more breadcrumbs if necessary if the dough is too mushy. Form 8 burger patties from the dough. Fry the patties on both sides in a pan with a little oil over medium heat. Tips: Alternatively, you can place them on baking paper and bake in a hot oven at around 200°C (top/bottom heat) for 15 minutes. Then, if you like, sear them or briefly grill them to brown them. Pre-cooked, they’re also easy to prepare and freeze. A really tasty alternative to regular minced meat patties. Best served on a delicious, toasted burger bun with ketchup, mayo, BBQ sauce of your choice, tomato slices, lettuce, pickles, etc.