Ingredients3 tbsp olive oil
1 red onion, finely chopped
2 garlic cloves, crushed
2 raw beetroot, peeled and grated
1 courgette, grated
2 large carrots, grated
100g porridge oats
1 x 400g tin chickpeas, rinsed and drained
3 tbsp tahini
1 large free-range egg
4 spring onions, finely sliced
3 tbsp chopped coriander
Sea salt and freshly ground black pepper
Wholewheat sourdough buns, split and toasted
Shredded red cabbage
- Heat about 1 tablespoon of the oil in a large frying pan over a medium heat. Sauté the onion and garlic for 4–5 minutes or until softened. Add the grated vegetables and cook, stirring, for about 5 minutes until softened, then drain off any liquid.
- Place the oats, chickpeas, tahini and egg in a food processor and pulse to combine. Transfer the mixture to a bowl, stir through the cooked vegetables, spring onions and coriander, and season generously with salt and pepper
- Form the mixture into 6 burgers and chill for about 30 minutes (or up to 24 hours). Heat the remaining oil in a non-stick frying pan over a medium heat and cook the burgers, in batches if necessary, for about 2–3 minutes on each side, until golden.
- Serve the burgers in toasted sourdough buns with the hummus, avocado, beansprouts and red cabbage.