Moroccan Chick­pea, Beet­root and Mint Burgers

Dish - Everyday Dish - - Mains -

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

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