Beetroot veggie burgers
With the growing popularity of vegetarian meals we’ve created this tasty burger made with Wattie’s Beetroot and Chickpeas. Try cooking in the frying pan or on the BBQ this summer for an easy meat-free burger option!
Ingredients
Method
Ingredients
- 1 small onion, finely chopped
- 1 tsp Gregg's Ground Smoked Paprika
- 400g can Wattie’s Chickpeas in Springwater, drained
- 450g can Wattie's Sliced Beetroot, drained
- ¼ cup chopped fresh parsley
- 100g creamy feta, crumbled (omit for dairy free)
- 4 burger buns, cut in half and toasted
Toppings of your choice:
- Rocket leaves
- Avocado
- Wattie's Sliced Beetroot
- HEINZ [SERIOUSLY] GOOD™ Original Mayonnaise
Method
- Heat a dash of oil in a frying pan and sauté the onion over low heat until soft. Add the Gregg's Ground Smoked Paprika and stir until fragrant. Remove from the heat.
- Place the drained Wattie’s Chickpeas in a food processor and process until they are well mashed.* Transfer to a mixing bowl.
- Finely chop ½ the can of Wattie’s Sliced Beetroot and add to the chickpeas with the onion mixture, parsley and crumbled feta. Mix well then form into patties.** Refrigerate for 15 minutes.
- Heat a little oil in the frying pan. Cook the patties over medium–low heat for 3–4 minutes on each side or until golden and hot.
- Serve in toasted buns with toppings of your choice: rocket leaves, avocado, the remaining Wattie’s Sliced Beetroot and HEINZ [SERIOUSLY] GOOD™ Original Mayonnaise.
Tips:
- Be sure to drain the chickpeas well before processing and process well to ensure chickpeas are fully mashed so they bind with other ingredients to form patties.
FAQs:
- What do I do if my mixture is too wet?
- If you find your mixture is too wet, add a little chickpea flour or plain flour before forming into patties.
- How do you store beetroot veggie burgers?
- You can store patties prior to cooking on a baking sheet in the refrigerator overnight or freeze them flat in a ziplock bag and store in the freezer for up to 3 months.