Chickpea & Beetroot Veggie Burger

Burger Chickpea & Beetroot Pattie

4 burger buns 1 can/ 400g canned chickpeas

4 chickpea patties 1 beetroot, grated

2 courgette, medium sized 1 egg

1 large red onion 50g chickpea flour (or as needed to make a fritter consistency)

2 large tomatoes 1/2 onion, finely diced

1 cup rocket 1 clove of garlic

4 Tbsp Frenchmaid Smokey Barbecue Sauce 2 pinches cumin 4 Tbsp Frenchmaid European Style Mayonnaise Salt & Black Pepper to taste

or Vegan Mayonnaise

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Method

Place the chickpea, onion and egg into a food processor. Pulse until it crumbles, add cumin and chilli flakes and crushed garlic.  Tip into a bowl and mix in the flour to achieve a fritter consistency. Add grated beetroot and parsley. Season.

Heat a pan and add a splash of oil, divide mixture into four patties, fry until lightly brown on both sides.

Burger Construction

Remove the ends of the courgettes and slice lengthwise into four.  Slice the red onion into half centimeter rings, then lightly oil and grill the courgette and onion until tender. Warm the burger bun, slice in half, then place the courgette, onion ring and tomato on the bun adding Frenchmaid Smokey Barbecue Sauce andFrenchmaid European Style Mayonnaise or Vegan Mayonnaise as you go. Finish with veggie pattie, then a portion of rocket.  Add the bun top and serve with vegetables crisps.