beetroot, chickpea and bean burgers

Beetroot, chickpea and bean burgers. How can something so virtuous taste so good?

200 g fresh beetroot
2 tbsp extra virgin olive oil
150 g cooked black beans
150g cooked red kidney beans
150 g cooked chickpeas
150 g cooked bulgar wheat
60 g red onion, finely chopped
60 g dried apricots
2 plump cloves garlic, finely chopped
30 g rice flour
2 tsp cumin seeds
1 tsp ground coriander
1 tbsp organic soy sauce
1 tsp sea salt
½ tsp dried sage
½ tsp dried thyme
½ tsp dried chilli flakes
½ tsp smoked paprika

View the full recipe at The Circus Gardener’s Kitchen →