Beetroot & Walnut Burgers
These wonderful beetroot burgers are always so popular in our café, so here is an easier version that still tastes fab. In this version we make a simple cashew feta that adds great flavour and texture to the burgers. They go great served with your favourite hummus and a quick salad.
Takes 45 minutes
Serves 2
Ingredients
- 60 g 2.1 oz cashew nuts
- 400 g 14 oz uncooked beetroot (beet)
- 140 g 4.9 oz walnuts
- 80 g 2.8 oz vegan cheddar cheese
- 20 g 0.7 oz fresh mint
- 10 g 0.35 oz firm tofu
- Juice of 1 lemon
- 100 g 3.5 oz fresh breadcrumbs
- 150 g 5.3 oz hummus
Instructions
- Preheat the Oven: Preheat the oven to 180°C (356°F) fan/200°C (392°F)/gas 6. Line two baking trays with parchment.
- Soak the Cashew Nuts: Place the cashew nuts in a bowl and cover with boiling water, then leave to soak for 10 minutes.
- Prepare the Beetroot: Wash the beetroot thoroughly, peel and grate into a bowl.
- Toast the Walnuts: Roughly the walnuts, spread on a tray, and toast in the oven for 6–7 minutes. Once done, set aside to cool.
- Cook Beetroot Mixture: Use a pan over medium heat, add the grated beetroot, and sauté with a pinch of salt for 4–5 minutes. Transfer to a bowl to cool.
- Prepare Cheese and Mint: Grate the vegan cheddar cheese and finely chop the fresh mint.
- Create Cashew Cheese: Drain the cashews and blend with tofu, some oil, half of the lemon's juice, and a dash of salt and pepper until smooth.
- Combine Burger Mixture: In the beetroot bowl, mix in the cashew cheese, grated cheese, toasted walnuts, breadcrumbs, remaining lemon juice, chopped mint, and seasoning.
- Shape and Bake Burgers: Form the mixture into 6 burgers and bake for 25 minutes on the prepared tray.
- Serve: Once baked, serve the burgers with hummus on top or on the side.
Nutrition
Calories: 446kcalCarbohydrates: 21gProtein: 12gFat: 37gSaturated Fat: 5gPolyunsaturated Fat: 19gMonounsaturated Fat: 8gSodium: 346mgPotassium: 375mgFiber: 6gSugar: 2gVitamin A: 231IUVitamin C: 5mgCalcium: 84mgIron: 3mg