Veggie Burgers with Beetroot Hummus
PREP 20 MIN•COOK 20 MIN
Burgers will stay together and remain moist if you chill them before cooking.
DF
EF
GF
NS
NF
VE
V
Number of servings
2
1⁄2 onion small, finely chopped
1 garlic clove minced
100g sweet potatoes, orange grated & excess moisture squeezed out
1⁄2 courgette (medium) grated & excess moisture squeezed out
1 1⁄2 tsp Moroccan spice mix (or Ras el hanout-a mixture of cumin, coriander, paprika, ginger, turmeric)
salt & pepper, to taste
1⁄2 tin of chickpeas (400g tin) drained & rinsed
1⁄8 cup (12 1⁄2g) rolled oats (or brown rice flakes or quinoa flakes if gluten free)
1⁄4 bunch of fresh coriander (80g bunch) finely chopped
2 wholegrain/wholemeal rolls, large (90g ea) (or gluten free)
1⁄8 cup (32 1⁄2g) beetroot hummus
1 medium tomato sliced
3⁄4 cup (30g) baby spinach leaves
Heat a large non-stick frypan over medium heat. Cook onion for 5 minutes until soft, add garlic and cook for a further 1 minute. Add sweet potato, courgette, spice and season with salt and pepper. Cook vegetables, stirring, for a further 5 minutes until soft. Remove from heat.
Place chickpeas in a food processor and blend until smooth. Add vegetables, oats and coriander and pulse until combined. Form into 4 patties and refrigerate for 15 minutes to firm up.
Wipe frypan clean with paper towel and heat to medium-high. Cook patties for 3-4 minutes a side until golden.
To assemble, cut rolls in half and spread the bottom with beetroot hummus. Place patties on top and finish with tomato and spinach. Serve.
Energy (kJ)
1706 kJ / 416 cals
Protein
19.7 g
Fat
6.6 g
Sat. Fat
0.6 g
Carbs
60.6 g
Sugar
9.1 g
Fiber
14 g
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