These burgers are very quick to make once you have the ingredients assembled. They can of course, be eaten at any time, but it’s a good idea to make up a batch and freeze them ready for when the sun comes out and you can whisk out the BBQ!
They also cook well from frozen.
Beetroot and Nut Burgers
2 medium beetroot’s, boiled in their skins until soft
4oz/100g nuts (try hazelnuts or mixed nuts)
4oz/100g porridge oats or rice flakes
1 tblsp tomato puree
1 tblsp vegan Worcester sauce (or soy sauce)
1 tsp dried oregano
handful of parsley, chopped
salt and black pepper to taste
Coarse cornmeal (or flour)
Olive oil to coat
Peel the beetroot when cold enough to handle. Put the beetroot, walnuts and Worcester sauce in a food processor and blend until smooth.
You many need to add more liquid at this stage – you want the mixture to be wet, but not runny – so add water or stock a small amount at a time.
Tip the mix into a bowl and add the other ingredients. Stir well to combine, adjusting liquid and oats if necessary – the mixture should be moist, but firm.
Chill in the fridge for 1 hour.
Shape the mix into burgers. Spread the cornmeal on a plate, then roll the burgers in the meal to coat. Brush olive oil lightly over the burgers.
You can then either grill or fry the burgers at home or cook outside on a barbecue.