Vegan Beetroot Burger with Hazelnut and Chilli ‘Pesto’

Name: Vegan Beetroot Burger with Hazelnut and Chilli ‘Pesto’
Ingredients: 400g raw beetroot, grated (around 3 beetroots); 100g brown rice (dry weight); 1 red onion, peeled and finely chopped; 4 cloves garlic, crushed or finely grated; 2 teaspoons paprika; 2 teaspoons ground cumin; 1 teaspoon ground coriander; 40g breadcrumbs; Zest of 2 lemons; 100g toasted hazelnuts; 1 large handful basil leaves; 2 cloves garlic; 1 teaspoon chilli flakes, or to taste; 4 tablespoons olive oil; 1 tablespoon lemon juice; 6 brioche burger buns; Red onion slices; Lettuce leaves

www.outbackbarbecues.com

These satisfying burgers are full of the earthy flavour of beetroot, and are finished with a lively relish based on a pesto – packed with nuts and herbs...

View full recipe on www.outbackbarbecues.com

Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.outbackbarbecues.com.

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