Beetroot Avocado Burger
This was one of the first ever recipes I posted when I started my Instagram account sharing recipes and it is a favourite still. I also served this at my very first supper club in January 2018 and it went down well with even the meat eaters who attended!
Recipe by Dr Chintal Patel
1 large raw beetroot – grated
1/2 a finely chopped red onion
1 tin organic black beans
30gms pumpkin seeds
30gms pine nut kernels
1 teaspoon smoked paprika
1 teaspoon of cumin powder
2 cloves fresh garlic – finely chopped
1 red chilli – if you like a bit of spice
salt to taste
4 ripe avocados, hummus, jalapenos, gherkins & sauerkraut to serve
First grate the beetroot and chop the onion and mince or finely chop the garlic
Next, pulse all the burger ingredients in a food processor for a few seconds at a time. You want to break the ingredients up and bind but not mash them fully to keep some crunch in your burgers
Form 4 x round burger shapes with the mix and place on a baking tray
Bake in the oven for 25 minutes at 200 degrees.
These burgers can be eaten right away or freeze really well to take out for a rainy day!
To serve, half each avocado and fill with one burger, jalapeno, hummus gherkins & sauerkraut.
Eat right away