Beetroot & butterbean plant based burgers

Want a healthy, tasty plant-based meal? Try these cheery coloured beetroot and chickpea burgers! They are incredibly easy to make: just pop all ingredients into a blender or food processor to mix and then shape into patties to pan-fry or bake.

Beetroot is packed with nitrates, which lower blood pressure and improve circulation, betacyanin, to help you detox and alpha-lipoid acid, an anti-oxidant which helps increase insulin-sensitivity, so good for blood sugar regulation.

Beans contain amino acids, which are the protein building blocks that the body uses to heal and to make new tissues, such as bone, muscle, hair, skin, and blood.

They are excellent sources of dietary fiber, protein, B vitamins and many other important vitamins and minerals.

What more could you ask for with these delicious and easy to make burgers.

Ingredients

Two cooked beets or one large

1 can of butter beans I pre soak and rinse them for a couple of hours before making them. Better for digestion.

1/4 cup of oat or coconut flour

Table spoon of tahini (white)

Tsp of tomato paste

1/2 Tsp of black pepper, paprika & cumin

1/2 juice of lemon or lime

1/4 cup of fresh coriander

Maybe a dash of water depending the consistency when you blend all together. You want it to be thick but not too dry.

Method

Add all ingredients in a food processor and blend until it is almost a smooth consistency.

Pat together in to burger sizes and place of baking paper on a tray.

Cook for 20/30 mins on 180

I love to have them on a bed of leafy greens and quinoa with a lemon creamy tahini dip (2 tbsp tahini blended with 1 tbsp lemon juice, 1 tbsp extra-virgin olive oil and 2 tbsp coconut amigos or tamari you can add a dash of organic honey too.