An easy to make veggie burger perfect for a midweek meal or weekend bbq. No weird ingredients and it takes about 15 minutes to prepare. Pair it with the herby feta dressing for a creamy finish.
- 1 onion, chopped
- 1 tsp cumin seeds
- spray olive oil
- 250g, raw beetroot peeled and grated
- 250g, raw carrot peeled and grated
- 400g tinned chickpeas, rinsed and drained well
- 1 egg beaten
- sesame seeds 2 tbsp
- 50g feta, crumbled
- 1 tbsp dill, parsley or mint chopped
- 100ml greek or plain yoghurt
- 8 small burger buns
- finely sliced red onion
Preheat the oven to 220C.
Fry the onion and cumin seeds in a spray of olive oil for 5 minutes, until soft. Tip into a blender with the beetroot, carrot, chickpeas, egg and the sesame seeds. Blend until combined and season well. Shape into about 8 patties.
Put onto a baking tray lined with baking paper. (The mix will be a little wetter than expected, but this is what you want.) Bake for 30-40 minutes until firm, and allow to cool for 5 minutes.
Mash the feta with the herbs and yogurt to make a smooth-ish sauce and season.
Serve the burgers with the feta sauce and salad, or load into toasted burger buns with red onion.