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These vibrant vegan beetroot burgers will add a lovely pop of colour to your summer BBQ table.
Vegan beetroot burger
These vibrant vegan beetroot burgers will add a lovely pop of colour to your summer BBQ table.
- 1 pack Violife greek white (crumbled)
- 6 Violife original flavour slices
- 6 wholemeal seeded bread rolls or bagels
- 100 g wholemeal couscous
- 250 g grated beetroot
- 180 g hummus (store-bought)
- 1 small onion (grated)
- 2 cloves garlic (crushed)
- 1 flax seed egg (1tbsp flax seed, 1 tbsp water)
- 1 tsp ground cumin
- 1 tsp ground coriander
- 2 tbsp extra virgin olive oil
- a few valeriana leaves
- 1 carrot (in ribbons)
- sea salt and cracked black pepper (to taste)
- Place the couscous in boiling water in a large bowl, cover with plastic wrap and set aside for 5 minutes.
- Once all the liquid has absorbed, fluff with a fork, add the beetroot, onion, garlic, salt, pepper, cumin, coriander, egg and Violife Greek White, and mix to combine. Shape the mixture into 6 patties and set aside in the fridge for at least 1 hour.
- Heat 1 tablespoon of the oil in large frying pan over low heat or heat up the bbq and cook the patties for 10–12 minutes each side or until firm.
- To serve, spread the hummus on the base of each roll and top each with a patty, valeriana leaves and carrot, a slice of Violife and top with the remaining roll half.
