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To begin with get all the ingredients prepped so you’re ready to go at each stage. Using either a hand grater or food processor with grater attachment, peel the beetroot and grate. Follow this with the courgette, pepper, and carrots.
Place these to one side in a bowl and then either blitz the rye bread in the food processor till you get breadcrumbs, or break up in to very small pieces by hand.
Chop your onions and using a small amount of low fat oil fry them in a frying pan till they begin to become translucent. Add some of the veggie Worcestershire sauce to season the onions at this point.
Add the grated veggies to the pan with the onions and continue cooking until everything is well cooked and combined. Thanks to the beetroot this begins to take on a beautiful pinky red colour now.
Next add your breadcrumbs and ground almonds to a mixing bowl, and add 3 large tablespoons of tamari as well as more veggie Worcestershire sauce and salt and pepper. Combine throughly then add the veggies.
You may need a little extra water at this stage but it wants to be wet enough so that it holds together but not too wet either. The ground almonds will help to hold everything together whilst also adding a fantastic flavour, so try out moulding the burgers before adding too much water.
Next grab a plate and dust with a bit more of the ground almonds and then comes the messy bit. Grab a handful of your burger mix and form into a sort of burger shape. Place on the plate with the ground almonds and continue to shape turning over to make sure both sides are coated.
Once you have made up all your burgers place on a slightly oiled baking tray and bake in the oven for 25 minutes until they are cooked right the way through.
Try serving with low fat halloumi, cooked on the bbq and some tasty sweet potato chips. Enjoy