Beetroot, Chickpea and Miso Vegan Burgers

These are such a taste revelation. They're satisfying and the flavour is so rich and savoury they will satisfy any cravings you might have for a proper burger. They're also one cover of my new cookbook Vegan-ish which you can pre-order >here< 

  • 200g sweet potato
  • olive oil, for frying
  • 200g beetroot, peeled and grated
  • 1 small onion (approx. 80g),finely chopped
  • 2 garlic cloves, crushed
  • 1 x 400g tin of chickpeas, drained and rinsed
  • 40g walnuts, chopped
  • 20g jumbo oats
  • 1 dessertspoon tamari, soy sauce or coconut aminos
  • 3 tablespoons ground flaxseeds 1 tablespoon nutritional yeast
  • 1 teaspoon garlic powder
  • 1 teaspoon miso paste
  • 1 teaspoon fine sea salt
  • a pinch of freshly ground
  • black pepper

1 Preheat the oven to 180°C.
2 Scrub your sweet potato clean and prick a few times with a fork so that it doesn’t explode while cooking. Put on a baking tray and roast in the oven for 30 minutes, until cooked through. Set aside to cool.
3 Heat a little olive oil in a frying pan set over a medium heat. Add the beetroot, onion and garlic and lightly fry for 10 minutes, until the beetroot is cooked and the onion is starting to go transparent.
4 Combine all the remaining ingredients in a large mixing bowl, then mash until the chickpeas are broken up. You could also put all the ingredients in a food processor and pulse to combine. Add the cooked beetroot, onion and garlic and stir to combine.
5 Cut the sweet potato along the skin and the flesh should pop straight out. Discard the skin and stir the flesh into the mixture in the bowl.
6 It’s best to go in with your hands at this stage to give everything a final mix. Divide the mixture in half and form each half into three burgers to make six burgers in total. Ideally you’ll put these on a plate or baking tray and leave them in the fridge for at least 1 hour or, even better, overnight to allow the burgers to firm up and the flavours to combine, but you can cook them straightaway too.
7 Heat a little olive oil in a frying pan set over a medium heat. Add the burgers to the hot oil and
fry for about 8 minutes on each side, until crisp and cooked through. If you’re cooking them straight from the fridge allow a little more time, as they are very dense.
8 Serve with or without a toasted bun and some avocado, tomato, pickles and garlic mayonnaise.

Recipies mentioned- Vegan Shepard's pie, and Vegan Mayonnaise. 

This and over 100 other vegan recipes are all included in my first cookbook Vegan-ish which you can pre-order >HERE<

Till next week! 

Holly White, Vegan Burgers