Hello everybody, it is me again, Dan, welcome to my recipe page. Today, I’m gonna show you how to prepare a special dish, spicy gluten free beetroot and chickpea burgers. One of my favorites food recipes. For mine, I’m gonna make it a little bit unique. This will be really delicious.
Spicy gluten free beetroot and chickpea burgers is one of the most favored of current trending meals in the world. It is simple, it is quick, it tastes yummy. It is enjoyed by millions every day. Spicy gluten free beetroot and chickpea burgers is something which I’ve loved my whole life. They are fine and they look wonderful.
To begin with this recipe, we have to prepare a few ingredients. You can cook spicy gluten free beetroot and chickpea burgers using 14 ingredients and 9 steps. Here is how you can achieve that.
The ingredients needed to make Spicy gluten free beetroot and chickpea burgers:
- Take 2 tablespoons sesame oil or coconut oil
- Get 1 red onion, finely chopped
- Prepare 2 garlic cloves, crushed
- Make ready half a green chilli, de-seeded and finely chopped
- Make ready 1 large carrot, grated
- Get 1 large fresh beetroot (or 2 small), grated or finely shredded
- Prepare Half a courgette
- Prepare 200 g chickpeas (half a tin, drained)
- Get 50 g oats
- Prepare 1 egg yolk 1
- Prepare 1 heaped teaspoon ground cumin
- Prepare 2 spring onions, finely chopped
- Take handful fresh spinach, finely sliced
- Make ready plenty of salt (approx. half a teaspoon)
Instructions to make Spicy gluten free beetroot and chickpea burgers:
- Heat 1 tablespoon of the oil in a frying pan and gently fry off the onions, garlic and chilli for 5 minutes.
- Add the grated veg and fry for a further 3-4 minutes.
- Whilst the veg are cooking, put the oats in the food processor and blitz for a 10-20 seconds. Add the chickpeas, sesame oil, cumin and egg yolk and blitz to combine well. It's fine if some of the chickpeas are still whole - these burgers work well with a mix of blended and whole chickpeas.
- Put the chickpea mix into a large bowl and stir in the spring onions and spinach. Fold in the veg mix from the pan (drain out any excess moisture before combining) and add plenty of salt.
- Using your hands, make 4 burgers (not too thick as you want them to cook through quite quickly)
- Depending on the time you have either refrigerate the burgers for at least 30 minutes (you can refrigerate overnight if you're too organised!). Alternatively, if, like me, you cant wait too long for your lunch, pop them on a plate into the freezer for 15- 20 minutes. The burgers should be cool and firm.
- Heat a table spoon of sesame oil in a non-stick pan and carefully fry one side for 3-4 minutes. Gently turn the burgers with a spatula and cook the other side dor 3-4 minutes with a lid on.
- Remove the lid and cook for a further 2 minutes on both sides or until the burgers are fully cooked in the middle.
- Serve the burgers in a brioche bun with lettuce and hummus or with a fresh rainbow salad.
So that’s going to wrap it up with this exceptional food spicy gluten free beetroot and chickpea burgers recipe. Thanks so much for reading. I am confident that you can make this at home. There is gonna be more interesting food at home recipes coming up. Remember to bookmark this page on your browser, and share it to your family, friends and colleague. Thanks again for reading. Go on get cooking!
