This week’s Charity Chomp is brought to you by Beresford Street Kitchen, which helps people with learning disabilities into paid employment in its café network.
(Serves two)
Beetroot Burger with Chips and Salsa (V,VG)
Burger ingredients
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Three raw beetroot, grated
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One can of chickpeas
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Two cloves of garlic, crushed
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½ onion, chopped
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Handful of mint and coriander
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Two tablespoons of flour
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One teaspoon of ground cumin
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Salt and pepper to taste
Garnish
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Large slice of tomato
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Iceburg Lettuce leaves
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Two burger buns
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Your favourite brand of frozen chips or you can make your own
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Salsa (shop bought is fine)
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Hummus
Method
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Put all the burger ingredients (except the flour) in a blender and mix to a paste. Add the flour little by little and mix until the mixture becomes a consistency that you can mould.
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Mould the beetroot mixture into pattie shapes and chill in the fridge for 30 minutes.
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Heat the oven and cook the chips as per directions on the bag.
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10 minutes before the chips are ready, heat the oil in a frying pan and add the beetroot burgers and fry at a medium to hot heat. Cook for three to four minutes on each side being careful not to burn.
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Prepare the burger bun by spreading hummus on the bottom layer.
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Remove burgers from the heat and place them on the bottom of the burger bun.
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Place the slice of tomato and lettuce on the burger and finish with the bun top.
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Serve with the chips and your favourite salsa on the side
DONATE…
Remember, there’s one key rule with Charity Chomp… if you think it’s delicious, donate!
Click HERE to give a ‘tip’ to BSK.
…And why not treat yourself a copy of BSK’s recipe book? ‘Cooking with a Conscience’ is available here.
This recipe first featured on Bailiwick Wellbeing, your free guide to wellness in work and island life to help you start the weekend – and week ahead – in the right way. Sign up now here.
