Name: Middle Eastern Beetroot Burger
Prep time: 20 min
Cook time: 20 min
Total time: 40 min
Yield: 4
Cuisine: Muscles & Bones Strengh
Ingredients: 2 small/medium cooked beetroot (about 220g), roughly chopped; 240g chickpeas; 1 tbsp cumin; 1 tbsp coriander; 1 tbsp Baharat (Lebanese 7 spice); 1 tsp chili powder; 2 tsp garlic powder; Small handful of parsley, roughly chopped; Small handful of coriander, roughly chopped; 4 spring onions roughly chopped; Salt; Juice of 1/2 lemon; 2 tbsp tahini; 250g cooked wholegrain rice or quinoa; 30g Vivo Life Vegan Protein (Unflavoured); A good twist of black pepper; 200g plant-based natural yogurt; 2 tbsp harissa paste; Lemon juice; Burger buns; Mixture of green leaves; 2 tomatoes, sliced

Middle Eastern Beetroot Burger

Vivo Life

Cuisine

Muscles & Bones Strengh

Servings

Prep Time

20 minutes

Cook Time

20 minutes

Calories

2192

Beetroot works so well in burgers and this burger is packed full of flavour. One of the spices, Baharat, is also known as Lebanese 7 spice, which is available in most supermarkets. If you can't get hold of Baharat you can always add a little cinnamon and allspice if you have it in your cupboard!

Ingredients

For the Burger

2 small/medium cooked beetroot (about 220g), roughly chopped
240g chickpeas
1 tbsp cumin
1 tbsp coriander
1 tbsp Baharat (Lebanese 7 spice)
1 tsp chili powder
2 tsp garlic powder
Small handful of parsley, roughly chopped
Small handful of coriander, roughly chopped
4 spring onions roughly chopped
Salt
Juice of 1/2 lemon
2 tbsp tahini
250g cooked wholegrain rice or quinoa
30g Vivo Life Vegan Protein (Unflavoured)
A good twist of black pepper

To Finish

200g plant-based natural yogurt
2 tbsp harissa paste
Lemon juice
Burger buns
Mixture of green leaves
2 tomatoes, sliced

Directions

Add the chopped beetroot, chickpeas, spices, herbs, spring onions, a couple of big pinches of salt and the lemon juice to a food processor. Blitz until you have made a coarse mixture.
Add the tahini and rice/quinoa to the food processor and blitz again until half the mixture is almost a paste. Spoon the mixture into a bowl and add the protein powder. Mix well and taste to season.
Shape the mixture into 4 burgers. Store the burgers in the fridge for at least an hour or two to let them set.
When ready to cook, in a large frying pan over a medium/high heat, add a little olive oil followed by the burgers.
Heat an oven to 200???C and prepare a baking tray to finish off the burgers in the oven.
Cook the burgers for around 5 minutes, you want them to have started colouring a bit. Turn over carefully and cook until starting to colour on the other side. Transfer the burgers to the baking tray and cook in the oven for a further 5 minutes.
While the burgers are in the oven prepare the harissa yoghurt sauce by combining the yoghurt, harissa, a pinch of salt and a little bit of lemon juice. Taste and adjust the seasoning if needed.
When the burgers are ready, spread the harissa yoghurt on the buns then layer up with the burger, green leaves and tomatoes.
Serve on their own or with some sweet potato fries for a filling meal.

Nutrition

Calories 2192, Carbs 88.10 grams, Protein 26.90 grams, Fat 13.20 grams