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Goan Spiced Beet Burger (v)

Goan Spiced Beet Burger (v)

with Wedges, Salad and Mango Chutney

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We love good Burger with Wedges and Chutney and this deliciously simple, chef-curated recipe doesn't disappoint. Time to bust out the pots and pans!

Tags:Extra spicy
Allergens:Cereals containing GlutenMilkEggSoya

Boxes and ingredients are packed in facilities that handles Peanut, Nuts, Sesame, Fish, Crustaceans, Milk, Egg, Mustard, Celery, Soya, Gluten and Sulphites. Due to the conflict in Ukraine, it has been necessary to substitute sunflower oil with rapeseed oil in some products without a label change. The FSA have advised that allergic reactions to rapeseed oil are rare.

Preparation Time35 minutes
Difficulty levelMedium
Ingredients
serving amount
2
3
4
Ingredientsarrow down iconarrow down icon
serving amount
2
3
4

1 pack(s)

Chickpeas

½ unit(s)

Beetroot

1 bunch(es)

Coriander

1 pot(s)

Goan Spice Blend

30 grams

Panko Breadcrumbs

(ContainsCereals containing Gluten)

1.5 block(s)

Mature Cheddar Cheese

(ContainsMilk)

2 unit(s)

Seeded Burger Bun

(ContainsCereals containing Gluten, Egg, Soya)

1 unit(s)

Baby Gem Lettuce

2 unit(s)

Vine Tomatoes

½ unit(s)

Lime

1 sachet

Mango Chutney

1 pack(s)

Potatoes

Nutritional information
Nutritional informationarrow down iconarrow down icon
per serving
per 100g
Energy (kJ)3213 kJ
Energy (kcal)768 kcal
Fat15.0 g
of which saturates7.0 g
Carbohydrate131 g
of which sugars27.0 g
Protein28 g
Salt2.0 g
Always refer to the product label for the most accurate ingredient and allergen information.
Utensils
Utensilsarrow down iconarrow down icon
Baking Tray
Cutting board
Bowl
Instructionsarrow up iconarrow up icon
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1

Preheat your oven to 200°C. Chop the potatoes into 2cm wide wedges (no need to peel). Pop them onto a baking tray and drizzle with oil. Season with salt and pepper and toss to coat. Roast the wedges on the top shelf of your oven until soft and golden, 25-30 mins. Turn halfway through cooking.

2

Meanwhile, drain and rinse the chickpeas in a colander. Finely chop the coriander (stalks and all). Peel and grate the beetroot on a fine grater (take care - the juice stains). Grate the cheddar cheese. Zest and halve the lime. Put the chickpeas in a mixing bowl and mash with a potato masher. TIP: Don't worry if a few are left whole, this will add texture.

3

Add the beetroot to the bowl along with the coriander, curry powder (use less if you don't like things too hot) and breadcrumbs. Add a pinch of salt and a grind of pepper and mix together well. Use your hands to form a large ball. TIP: Really squish it together with your hands and add a splash of water to help it stick together if necessary. Shape the mixture into burger shaped patties (1 per person).

4

Add the beetroot to the bowl along with the coriander, curry powder (use less if you don't like things too hot) and breadcrumbs. Add a pinch of salt and a grind of pepper and mix together well. Use your hands to form a large ball. TIP: Really squish it together with your hands and add a splash of water to help it stick together if necessary. Shape the mixture into burger shaped patties (1 per person).

5

Add the beetroot to the bowl along with the coriander, curry powder (use less if you don't like things too hot) and breadcrumbs. Add a pinch of salt and a grind of pepper and mix together well. Use your hands to form a large ball. TIP: Really squish it together with your hands and add a splash of water to help it stick together if necessary. Shape the mixture into burger shaped patties (1 per person).

6

Spread the mango chutney onto both sides of the burger buns and then pop the burger on the base. Top with one of the reserved baby gem leaves and then the other half of the burger bun. Serve on a plate with the wedges and salad alongside. Enjoy!