Beetroot Burgers with Veggie Earth Pesto Dressing*
Beetroot burgers: makes 5 x 100g patties.
1 can of butterbeans - drained.
4 cloves of garlic - crushed
2 shallots - finely sliced
1-2 heaped tablespoons gram - chickpea or coconut flour
100g chopped fresh beetroot
1 tablespoon Miso Paste
2 tablespoons chia seeds
Salt and pepper to season
80g walnuts or almonds.
Combine all ingredients in a food processor except the walnuts.
Pulse them in at the end maintaining some of the texture. If you need to add a little more flour to make the mixture stick process it in slowly. Form 5 burgers. These can be left overnight in the fridge to set or else just leave them aside for about 30 minutes while you make your salad before lightly frying in olive oil until crispy on the outside.
Dressing:
2 tablespoons Veggie Earth Basil Pesto
1 tablespoon lemon juice
4 tablespoons olive oil
Salt and Pepper to season.
Combine all dressing ingredients together in a small bowl. Pour over a large bowl of rocket and serve with a piping hot burger.
*Thank you to Veggie Earth for collaborating with me on this post. For stockist information see >their Instagram<
