Vegetarian burgers are becoming more popular with the rising vegan movement. The base of this recipe is beetroot and chickpeas which keep the patty moist whilst also giving it a meaty texture as well as a added spice from the pesto and herbs. Serve with the Basil Aioli or a vegan mayonnaise to make the whole meal vegan.

Ingredients

Burger:

500g Raw Beetroot

2 Large Carrots

1/2 bunch Spring Onions

1 Can Chickpeas, drained

2 Cloves Garlic Grated

Zest and Juice 1 Lemon

1/2 Jar Rose Harissa Pesto

Small Handful Chopped Soft Herbs (Parsley, Mint, Coriander, Dill or Basil or a mixture depending on what’s available, I like a good mixture!)

50g Panko Breadcrumbs or Natural Breadcrumbs

 

To Serve:

4 X Brioche Buns to Serve

1 Gem Lettuce

Mayonnaise or Burger Sauce

 

Wedges:

2 Sweet Potatoes

2 tbsp Vegetable Oil

1 tbsp Cornflour

1 tsp Smoked Paprika

1 tsp Sugar

1/2 tsp Salt

Basil Aioli:

2 Egg Yolks

1 tbsp Dijon Mustard

1 tbsp Lemon Juice

1/2 Garlic Clove, grated

125ml Belazu Basil Oil

125ml Vegetable Oil

Salt to taste

Ingredients

Burger:

500g Raw Beetroot

2 Large Carrots

1/2 bunch Spring Onions

1 Can Chickpeas, drained

2 Cloves Garlic Grated

Zest and Juice 1 Lemon

1/2 Jar Rose Harissa Pesto

Small Handful Chopped Soft Herbs (Parsley, Mint, Coriander, Dill or Basil or a mixture depending on what’s available, I like a good mixture!)

50g Panko Breadcrumbs or Natural Breadcrumbs

 

To Serve:

4 X Brioche Buns to Serve

1 Gem Lettuce

Mayonnaise or Burger Sauce

 

Wedges:

2 Sweet Potatoes

2 tbsp Vegetable Oil

1 tbsp Cornflour

1 tsp Smoked Paprika

1 tsp Sugar

1/2 tsp Salt

Basil Aioli:

2 Egg Yolks

1 tbsp Dijon Mustard

1 tbsp Lemon Juice

1/2 Garlic Clove, grated

125ml Belazu Basil Oil

125ml Vegetable Oil

Salt to taste

1

Preheat the oven to 220 degrees. Grate the beetroot and carrot into a bowl, add 1tsp of Salt and mix well. Leave for 5 minutes. Meanwhile slicing the spring onions and finely grating the garlic. In handfuls squeeze all the liquid possible out of the beetroot and carrot transferring to another bowl as you do. Discard the juice and add the garlic and spring onions.

2

Blitz the chickpeas in a food processor until smooth and use a spatula to add to the bowl with the grated beetroot and carrot. Add the rest of the ingredients and mix well. Form into 4 patties and place on a parchment lined baking tray and bake for 45 minutes.

3

To make the wedges, wash and peel the sweet potatoes and cut into wedges. Put the oil onto a heavy baking tray and pre heat in the oven. Toss the wedges with the cornflour, smoked paprika, sugar and salt and place on the baking tray. Roast for 40 minutes.

4

For the Aioli, place the yolks in a large bowl, add the mustard, lemon juice and garlic, whisk together and continue to whisk whilst very slowly drizzling the oil into the mixture from a jug or squeeze sauce bottle until fully combined and a thick emulsion is formed. You can put a tea towel under the bowl to prevent it moving so you can whisk and pour at the same time!

5

Meanwhile, lightly toast the brioche buns, separate the lettuce leaves, wash and dry and put in the buns with preferred condiments and the patties. Serve with the wedges and aioli.

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