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Cook the beetroot in water with red wine vinegar and a pinch of salt – make sure that the water completely covers the beetroots. Bring to a boil, cover, and turn down the heat to simmer for around 30 minutes.
When the beetroots are soft and can easily be speared with a knife, remove them from the water and blitz in a food processor to make a smooth puree.
Blitz the drained chickpeas in a food processor, add 1 tsp of cumin powder, 1 crushed clove of garlic, ½ tsp of paprika powder, 1 tbsp of tahini paste, the juice of one lemon and a pinch of salt. Mix all ingredients together until smooth.
Mix the beetroot puree into the hummus. Half of this mixture will be added to the burger patty mix, and half will be kept aside for garnishing.
For the vegan burgers
Cook the sweet potatoes in the oven at 200 degrees celsius for around 20 minutes until they are soft in the middle. Cut into halves and scoop out the insides.
Blitz 400g of drained chickpeas, add the cooked sweet potato, half of the beetroot hummus, coriander, whole cumin seeds, paprika, and salt and pepper to taste. Mix until smooth.
Transfer to a mixing bowl and add 250g of plain white flour and mix it well.
Shape 3tbsp of the mixture into a round patty shape, continue with the rest of the mixture.
Add 1 tsp of vegetable oil to a frying pan and cook each patty on a medium to high heat. Cook each side for 1 minute until browned, and then transfer the patty to the oven and cook it for a further 10 minutes at 200 degrees celcius.
For the tomato salsa
Dice the plum tomatoes.
Add ½ a diced red chilli, 1 chopped clove of garlic, and half a diced red onion.
Constructing the burger
Spread beetroot hummus over both sides of the vegan bun.
Add 1-2 baby gem lettuce leaves, depending on their size, and some sliced red onion.
Lay a baked vegan patty on top and then spoon over tomato salsa.