Moroccan Chickpea, Beetroot and Mint Burgers
Yes, it’s meat-free but even avowed carnivores will enjoy this flavour-packed burger. Don’t skimp on the herbs and spices, and I love it with lashings of crushed avocado too.
Burgers: Heat the oil in a sauté pan and cook the onion for 4 minutes. Grate the beetroot on the coarse side of a box grater. Add the beetroot, garlic, cumin and Moroccan spice mix with a good pinch of salt to the onion and cook for 5 minutes, turning often. Cool.
Put the cooled onion mixture into a food processor with all the remaining ingredients. Season generously and pulse until well combined but still retaining a little texture.
Divide into 4 patties the same size as the buns and chill for 30 minutes to firm up. The patties can be made 2 days ahead.
To assemble: Heat a little olive oil in a sauté pan and cook the burgers for 3 minutes each side. Spread the warm buns with mayonnaise then top with the patties. Add the toppings of your choice and serve immediately. Makes 4