With Parmesan crusted beetroot slices in place of a burger bun, these make for a colourful and healthy snack or appetiser.
Mini Beet Burgers
- 1 egg
- 3 tbsp milk
- 1 cup parmesan finely grated
- 1/2 cup flour
- 1 packet LeaderBrand Pure’n Ezy Baby Beets
- 1 avocado sliced
- 1 tomato sliced
- 1 capsicum fresh or roasted, sliced
- 50 gram LeaderBrand Baby Spinach
- 100 gram cream cheese
- 1 packet LeaderBrand Pure’n Ezy Baby Beets drained
- 400 gram tinned chickpeas drained & rinsed
- 2 garlic cloves crushed
- 1 tbsp tahini
- 1 tsp cumin
- 1 juice of lemon
- 90 ml olive oil
- salt to taste
- To make beetroot hummus, put the chickpeas, beetroot, garlic, lemon, cumin, salt and tahini in a food processer. Whiz for 30 seconds and then slowly drizzle in your olive oil. Once all the oil is in and combined, if it looks a bit thick in consistency then drizzle in a couple of tablespoons of cold water and combine.
- Season to taste and set aside.
- To assemble your burgers, remove beetroot from packet and pat dry with a paper towel.
- Top and tail the beetroot (trim the ends so they will sit flat on the board) then cut the beetroot in half. Pat dry again.
- Coat in flour, then place in a whisked egg/milk mixture and finally coat in Parmesan.
- Place onto a lined baking tray and cook at 180°C for approx. 15 minutes or until the Parmesan is golden.
- Now fill your mini burgers with cream cheese, avocado, spinach, capsicum, tomato and beetroot hummus.
- Serve and enjoy.
Written by Billie Turei
An environmental goddess who loves to spend her weekends drinking wine and perfecting her Master Chef skills, this little foodie can callback any 90’s hip-hop jam and obscure pop-culture references. You’ll usually find Billie eating Thai food and heading off for impromptu road-trips with her squad.
Favourite food to cure a hangover: Hash browns. All of them.