Looking for something for the grill in a vegetarian version? Veggie burger with beetroot tartare! Its flavor will steal the show at your grill, and you can also prepare it in a pan!
Ingredients
- Onion – 1
- Canned chickpeas – 200 g
- Garlic cloves – 3
- Egg – 1
- Black pepper – 0.5 teaspoon
- Sunflower oil – 1 tablespoon
- Whole flaxseed – 3 tablespoons
- Peanut butter – 1 tablespoon
- Salt – 0.5 teaspoon
- Fresh coriander – 25 g
Beetroot tartare
- Beetroot – 2
- Onion – 1
- Sugar – a pinch
- Vegan mayonnaise – 2 tablespoons
- Black pepper – 0.5 teaspoon
- Apple cider vinegar – 1 teaspoon
- Olive oil – 1 tablespoon
- Salt – 1 pinch
- Maple syrup – 0.5 teaspoon
- 30% sour cream – 3 tablespoons
Additionally
- Hamburger buns – 2
- Wheat flour – 20 g
- Sunflower oil – 2 tablespoons
- Watercress – 25 g
Preparation
Drain and blend the chickpeas. Transfer to a bowl. Add chopped coriander, minced garlic cloves, salt, pepper, flaxseed, peanut butter, and egg. Mix until a paste forms. Grease a cutting board with oil. Shape the paste into small patties on the board. Coat each patty with flour on both sides and fry on a heated pan or grill with a bit of oil for about 3 minutes on each side.
In a bowl, mix cooked beetroots, salt, pepper, olive oil, chopped onion. Add sour cream, mayonnaise, sugar, apple cider vinegar, and maple syrup. Mix well. Cut the hamburger buns in half and lightly toast them on a pan or grill for about 30 seconds.
On the bottom half of the bun, place 2 tablespoons of beetroot tartare, watercress, patty, and another 2 tablespoons of tartare. Cover with the top half of the bun.
