makes
6
prep
15 minutes
cook
15 minutes
difficulty
Easy
makes
6
serves
preparation
15
minutes
cooking
15
minutes
difficulty
Easy
level
Ingredients
- 3 tbsp olive oil
- 1 red onion, finely chopped
- 2 garlic cloves, crushed
- 2 raw beetroot, peeled and grated
- 1 zucchini, grated
- 2 large carrots, grated
- 100 g porridge oats
- 1 400 g tin chickpeas, rinsed and drained
- 3 tbsp tahini
- 1 large free-range egg
- 4 spring onions, finely sliced
- 3 tbsp chopped coriander
- sea salt and freshly ground black pepper
To serve
- whole wheat sourdough buns, split and toasted
- chickpea hummus
- avocado slices
- beansprouts
- shredded red cabbage
Chilling time: 30 minutes
Instructions
1. Heat about 1 tablespoon of the oil in a large frying pan over a medium heat. Sauté the onion and garlic for 4–5 minutes or until softened. Add the grated vegetables and cook, stirring, for about 5 minutes until softened, then drain off any liquid.
2. Place the oats, chickpeas, tahini and egg in a food processor and pulse to combine. Transfer the mixture to a bowl, stir through the cooked vegetables, spring onions and coriander, and season generously with salt and pepper.
3. Form the mixture into 6–8 burgers and chill for about 30 minutes (or up to 24 hours). Heat the remaining oil in a non-stick frying pan over a medium heat and cook the burgers, in batches if necessary, for about 2–3 minutes on each side, until golden.
4. Serve the burgers in toasted sourdough buns with the hummus, avocado, beansprouts and red cabbage.
Cook's Notes
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
