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Summer burger

This healthy and delicious burger is perfect for hot summer days, to bring to BBQ's or Picnics with friends and family. It is packed with anti-inflammatory ingredients such as cooked beetroot, chickpeas, flaxseeds and fresh cilantro.


250 grams cooked beetroot

1 red onion, finely chopped

1-2 tbsp avocado oil

4 cloves of garlic, peeled and finely chopped

1 can of cooked organic chickpeas, rinsed and towel dried

1/2 tsp pink himalayan sea salt

1/2 tsp fresh black pepper

1/2 tsp baking powder

1 jalapeno pepper, finely chopped*optimal

2 tbsp ground flaxseeds

1 tbsp ground oregano

60 grams arrowroot starch

1 tbsp fresh cilantro


In a medium frying pan, heat the avocado oil and fry the onion and garlic until softened and golden brown, about 5 minutes, on low heat.

Add all ingredients in a food processor and blend until finely ground.

Form your burgers with your hands and if the mixture is too wet, add a little bit more of the starch.

Put in the fridge for 3-4 hours to firm up then fry on medium heat 2-3 minutes on each side.

Serve with gluten-free burger buns, and a side of greens.

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