Free radicals can cause all kinds of mayhem in the body, but luckily we have antioxidants at our disposal. Cue this bountiful beetroot burger…
This is the ultimate veggie burger: tofu, mushroom and beetroot. These are crammed with the good stuff and they taste amazing.
Beetroot is rich in antioxidants, particularly a group of antioxidants called betalains. Responsible for the vibrant colour of beetroot, betalains have been found to have potent antioxidant and anti-inflammatory properties.
In addition to this, studies suggest that the nitrates present in beetroot may improve exercise performance and endurance.
Fry the onion and celery in 1 tbsp oil until soft then add to a large bowl. Now add the beetroot, tofu, beans, tomato purée, miso or tahini, oat flour, flaxseed and spelt rice. Blend half the mixture until smooth.
Spoon back into the bowl and combine with the unblended mixture. Stir in the coriander and pecans and season well. Shape the mixture into burger-sized patties and refrigerate for about 30mins.
Heat oven to 180°C/gas mark 4. Arrange mushrooms on a baking tray, season well, drizzle with 2 tbsps olive oil and bake for 20mins.
Brush each burger with oil, add to a frying pan over a medium heat and cook for 5mins each side.
Toast the buns then add a burger and mushroom to each one. Add toppings and sauce of choice.
