One of my favourite combinations. This recipe was posted by Sarah Tuck, a foodie & food photographer. I made some amendments, but ultimately, this is one heck of an orgasmic burger!
400 grams cooked chickpeas. Tinned is just fine.
1/2 red onion, roughly chopped
3 garlic cloves
2 small eggs
1 1/2 cups rolled oats; half of it blitzed into a flour
100 grams feta
2 teaspoons cumin seeds, toasted
1 1/2 teaspoon ground coriander
salt & freshly ground pepper
350g raw beetroot, peeled and grated
Add all of the above ingredients to a food processor and blend until medium texture. Refrigerate for at least 30 minutes. Can be kept refrigerated for up to 2 days.
To cook, heat non-stick frying pan with a little olive or avocado oil. I use a 10cm metal ring to spoon & shape mixture in the pan. Fry on a medium heat for approx 3-4 minutes each side.
Serve on a toasted bun with fresh watercress and top with avocado and a Fennel & Cabbage slaw. *See Salads