Ingredients
For the vegan burger patties
400g chickpeas in water, drained
2 sweet potatoes
250g plain flour
1 tsp whole cumin seeds
1 tsp paprika powder
1/2 tsp black peppercorns
Small bunch of coriander
Vegetable oil, for frying (or just airfry)
For the beetroot hummus
2 large purple beetroots
1 tbsp red wine vinegar
200g chickpeas
1 clove of garlic
1 tsp cumin powder
1/2 tsp paprika powder
1 tbsp tahini paste
Pinch of salt
Juice of 1 lemon
For the tomato salsa
6 plum tomatoes
1/2 red chilli
1/2 clove of garlic
1/2 red onion
To garnish
Vegan burger buns
Baby gem lettuce leaves, 2 per burger
Cooking instructions
For the beetroot hummus
*Cook the beetroot in water with red wine vinegar and a pinch of salt – make sure that the water completely covers the beetroots.
*Bring to a boil, cover, and turn down the heat to simmer for around 30 minutes.
*When the beetroots are soft and can easily be speared with a knife, remove them from the water and blitz in a food processor to make a smooth puree.
*Blitz the drained chickpeas in a food processor, add 1 tsp of cumin powder, 1 crushed clove of garlic, ½ tsp of paprika powder, 1 tbsp of tahini paste, the juice of one lemon and a pinch of salt.
*Mix all ingredients together until smooth.
*Mix the beetroot puree into the hummus.
*Half of this mixture will be added to the burger patty mix, and half will be kept aside for garnishing.
For the vegan burgers
*Cook the sweet potatoes in the oven at 200 degrees celsius for around 20 minutes until they are soft in the middle.
*Cut into halves and scoop out the insides.
*Blitz 400g of drained chickpeas, add the cooked sweet potato, half of the beetroot hummus, coriander, whole cumin seeds, paprika, and salt and pepper to taste.
*Mix until smooth.
*Transfer to a mixing bowl and add 250g of plain white flour and mix it well.
*Shape 3tbsp of the mixture into a round patty shape, continue with the rest of the mixture.
*Add 1 tsp of vegetable oil to a frying pan and cook each patty on a medium to high heat. [Better to simply airfry w/ no oil at this point]
*Cook each side for 1 minute until browned, and then transfer the patty to the oven and cook it for a further 10 minutes at 200 degrees celcius.
For the tomato salsa
*Dice the plum tomatoes.
*Add ½ a diced red chilli
*1 chopped clove of garlic
*half a diced red onion
Constructing the burger
*Spread beetroot hummus over both sides of the vegan bun.
*Add 1-2 baby gem lettuce leaves, depending on their size, and some sliced red onion.
*Lay a baked vegan patty on top and then spoon over tomato salsa.
*Add the top half of then bun, and enjoy!
https://www.gordonramsayrestaurants.com/recipes/sweet-potato-chickpea-and-beetroot-vegan-burger/amp