Beetroot burgers with broad bean & parsley hummus

by LocalTable 15 November, 2018 0 comment

Oh my gosh beetroot. Beetroot beetroot beetroot come on summer because all this beetroot is making me want those tomatoes, cucumbers, beans and aaaall that marvellous variety soooo much.

How lucky am I to have Kat helping me with recipes this time around? Soooo lucky, because I never would have come up with this recipe or had the time to make it as the recipe for the week.

These things were a-m-a-z-i-n-g. There’s more prep involved, but seriously, you need to make them. Things are going to get purple in your kitchen making this. Embrace it.

Beetroot burgers with broad bean and parsley hummus

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Serves: 6 Prep Time: Cooking Time:


  • 2 x 400gm cans chickpeas, rinsed and drained (or soak dried ones, if you prefer)
  • 2 garlic cloves
  • 1/4 cup tahini
  • 1/4 to 1/2 cup olive oil
  • 100gm broad beans, podded, blanched and skins removed
  • 1/2 cup parsley, roughly chopped
  • juice of 1 lemon
  • 1/4 teaspoon cumin
  • a little water
  • 1 red onion, finely chopped
  • 2 garlic cloves, crushed
  • 2 raw beetroots, peeled and grated
  • 2 carrots, scrubbed and grated
  • a few cabbage leaves, finely shredded
  • a couple of chard leaves, finely shredded
  • 100g porridge oats
  • 3 tablespoons tahini
  • 2 egg yolks
  • 1 spring onion, thinly sliced
  • 1/2 bunch coriander, finely chopped
  • salt and pepper to taste


Start with the hummus.

  1. Place 1 can of chickpeas, the garlic, half the tahini, the broad beans, parsley, lemon juice and cumin in a food processor and pulse to combine.
  2. Slowly add about half of the olive oil while the processor is running.
  3. Add small amounts of water until you reach the desired consistency. Set aside.

Then do the burgers.

  1. Heat a sploosh of the oil in a large frying pan over a medium heat. Don’t let the oil smoke. Sautée the onion and garlic for about 5 minutes, or until soft.
  2. Add the grated beetroot and carrot, shredded cabbage and chard and cook for another 5 minutes, or until soft. Drain away any excess liquid released by the vegetables. TIP: if you put the grated beetroot in a container lined with paper towel for 10 minutes, it will greatly reduce the liquid during cooking.
  3. Put the oats, other can of chickpeas, tahini and egg yolks in a food processor and pulse to combine.
  4. Tip the mixture into a bowl and mix in the sautéed vegetable mix and the coriander. Season with salt and pepper.
  5. Divide the mixture into six portions and shape into burgers. Cover and refrigerate for at least 30 minutes.
  6. Heat the rest of the oil in a frying pan over a medium heat. Cook the burgers, in batches if necessary, for 2–3 minutes on each side, or until golden and hot through.
  7. Serve on lightly toasted sourdough buns, starting with a generous layer of hummus with the burger plonked on top. Dress with anything you like.

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