Ingredients
Quantities for 4 portions
Check ingredients as you prepare them. Changing portions resets the checks.
Method
- Drain the cooked chickpeas, rinse them and dry them thoroughly in a cloth, because a wet mixture will not hold together. Grate the beetroot on the coarse side of the grater and squeeze it in the cloth to remove the excess water. Blitz the chickpeas with the beetroot, the chopped onion and garlic, the cumin and the salt in short pulses, until you have a coarse paste with pieces still in it; do not take it to a purée, or the burgers turn pasty.
- Add the wheat flour, a tablespoon at a time, until the mixture stops sticking to your hands and holds its shape.
- Shape 4 burgers about 2 cm thick and chill them for 15 minutes so they firm up.
- Heat the olive oil in a frying pan over medium heat and brown the burgers for about 4 minutes on each side, turning them only once, until they form a crust.
- Split the buns and toast them cut-side down in the pan for 1 minute, build the burgers with the lettuce leaves and serve straight away.
Shopping tip
Dry the mixture well before shaping. A few minutes in the fridge help prevent them from falling apart in the frying pan.
Where it fits in your week
Quick enough for a weeknight.
At the portions as written, there is enough for a second meal.
Based on the cook time and portions the recipe states.
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About this page
The photograph is AI-generated and illustrates the dish. It is not a record of a cook we carried out.
Times, portions and protein per portion are the recipe author's estimates, not laboratory measurements.