Select a region
Looking for a vegan burger recipe? This is one un-beet-lievable!
This week's Charity Chomp is brought to you by Beresford Street Kitchen, which helps people with learning disabilities into paid employment in its café network.
(Serves two)
Three raw beetroot, grated
One can of chickpeas
Two cloves of garlic, crushed
½ onion, chopped
Handful of mint and coriander
Two tablespoons of flour
One teaspoon of ground cumin
Salt and pepper to taste
Large slice of tomato
Iceburg Lettuce leaves
Two burger buns
Your favourite brand of frozen chips or you can make your own
Salsa (shop bought is fine)
Hummus
Put all the burger ingredients (except the flour) in a blender and mix to a paste. Add the flour little by little and mix until the mixture becomes a consistency that you can mould.
Mould the beetroot mixture into pattie shapes and chill in the fridge for 30 minutes.
Heat the oven and cook the chips as per directions on the bag.
10 minutes before the chips are ready, heat the oil in a frying pan and add the beetroot burgers and fry at a medium to hot heat. Cook for three to four minutes on each side being careful not to burn.
Prepare the burger bun by spreading hummus on the bottom layer.
Remove burgers from the heat and place them on the bottom of the burger bun.
Place the slice of tomato and lettuce on the burger and finish with the bun top.
Serve with the chips and your favourite salsa on the side
Remember, there's one key rule with Charity Chomp... if you think it's delicious, donate!
Click HERE to give a 'tip' to BSK.
...And why not treat yourself a copy of BSK's recipe book? 'Cooking with a Conscience' is available here.
This recipe first featured on Bailiwick Wellbeing, your free guide to wellness in work and island life to help you start the weekend - and week ahead - in the right way. Sign up now here.
Comments
Comments on this story express the views of the commentator only, not Bailiwick Publishing. We are unable to guarantee the accuracy of any of those comments.