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Ingredients
For the burgers
| 250 g g | beetroot beetroot | ||
| around 3 whole beetroots, grated | |||
| 50 g g | white rice white rice | ||
| 2 | shallots shallot | ||
| finely chopped | |||
| 2 | garlic garlic | ||
| finely chopped | |||
| 0.5 tbsp tbsp | sunflower oil sunflower oil | ||
| 1 tsp tsp | chilli flakes chilli flakes | ||
| 1 tsp tsp | ground coriander ground coriander | ||
| 15 g g | breadcrumbs breadcrumbs | ||
| 50 g g | walnuts walnut | ||
| 1 pinches pinch | salt salt | ||
For the pesto
| 100 g g | pumpkin seeds pumpkin seed | ||
| 1 packs pack | basil basil | ||
| including stalks | |||
| 4 | garlic garlic | ||
| peeled | |||
| 4 tbsp tbsp | olive oil olive oil | ||
| 1 pinches pinch | salt salt | ||
To serve
| 4 | Brioche Burger Buns Brioche Burger Bun | ||
| red onions red onion | |||
| lettuces lettuce |
Beetroot vegan burgers with crunchy pumpkin seed pesto
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0:45 min
(92)
Method
This hearty vegan burger recipe was created by barbecue expert Helen Graves, and is packed with flavour and crunch. Scale up the pumpkin seed pesto to have leftovers for using as a topping for salads or even pasta.
- Cook the rice for 20 minutes, until beginning to disintegrate. Allow to cool, then mash with a fork.
- Fry the garlic and shallots in the oil for 3 minutes to soften. Stir in the spices and chilli flakes for punch and cook for 2 minutes on low, stirring frequently.
- In a large bowl, combine the shallots with the beetroot for richness, rice for bulk, breadcrumbs, walnuts and salt. Chill for at least 30 minutes.
- Carefully shape the mixture into patties. Grill over a gentle direct heat for 10 minutes, turning halfway through.
- Meanwhile, making the pesto by pulsing all the ingredients in a blender to form a rough paste.
- To assemble, layer up the lettuce, burgers and red onion slices for a good bit of crunch in each bun, finishing with a drizzle of pesto.
