Root Burger
Feb 04, 2025Root vegetables are just so delicious; I love the way they turn really sweet and caramelized in the oven. I often roast up big batches of them and use them in salads or as side throughout the week. They are so colourful and full of nutrients too. These burgers are easy, filling and great if you fancy a change from your beef burger. The addition of the chickpeas ups the protein and fibre content too. You can make them ahead and freeze them for whenever you need a healthy meal in a hurry and any leftovers are ideal popped into a container with some sides for lunch the next day.
Serves: 6-8
Prep Time: 25 mins
Cook Time: 30 mins
Nutritional Information (per serving):
- Protein – 12.4g
- Fat- 9.3g
- Carbohydrate – 19g
- Calories – 216
Ingredients:
- 2 carrots, finely diced
- 2 onions, finely diced
- 1 sweet potato, cut into small pieces
- 1 red pepper, finely diced
- 1 yellow pepper, finely diced
- 1 beetroot (cooked), chopped into small pieces
- 2tbsp rapeseed oil
- 1 tin of chickpeas, drained and rinsed
- 2 cloves garlic, minced
- 2 tsp ground cumin
- ½ tsp ground ginger
- Salt & pepper to season
- 4 tbsp sesame seeds
- 6-8 Slices edam cheese
Method:
- Preheat the oven to 180 degrees.
- Heat the oil in a large saucepan. Add all the vegetables to the pan and cook on a medium heat until soft, this will take about 10-12 minutes.
- Remove the mixture from the pan and allow the vegetables to cool. Blend the chickpeas and spices in a food processor until smooth. Add the cooked vegetables to the blender and blitz. With your hands make 6-8 burger patties out of the mix.
- Bake in the oven for 30 mins
