400g can chickpeas, drained and rinsed
½ red onion, finely chopped
2tsp paprika
1tbsp lemon juice
50g fresh breadcrumbs
A few fresh mint leaves, finely chopped
Salt and freshly ground black pepper
Plain flour, for dusting
100g ready-cooked beetroot (not in vinegar), finely sliced into batons
2tbsp mayonnaise
2tsp horseradish (optional)
1-2tbsp olive oil
4 burger buns, split
Small handful of salad leaves
1 Put the chickpeas, red onion, paprika and lemon juice in a food processor. Blitz until smooth. Transfer the mixture to a bowl, stir in the breadcrumbs and mint, and season with salt and pepper. Shape the mixture into four patties and dust lightly with flour. Chill for 30min, or until firm.
2 Combine the beetroot, mayonnaise and horseradish, if using, in a bowl. Season and set aside.
3 Heat the oil in a frying pan over a medium heat. Cook the patties for 3-4min on each side or until browned and cooked through. Drain on kitchen towel.
4 Meanwhile, lightly toast the buns. Fill the buns with the salad leaves, patties and beetroot mayo. Serve straightaway.
If you prefer, serve with a ready-made coleslaw instead of the beetroot mayo.