Preparation
- Preheat the oven to 200°C, fan 180°C, gas 6. Place the burgers on a baking tray and bake for 15-20 minutes.
- Finely slice the onions. Heat the oil in a frying pan and fry the onions and warming garam masala with a splash of water for 6-8 minutes, until soft and starting to caramelise.
- Meanwhile, put all the ingredients for the chutney in a mini food processor with 3 tablespoons of water and blitz until smooth. Season with salt.
- When the burgers are ready, warm the pittas through in a toaster and split open. Fill with spinach leaves and then add a beetroot burger to each pitta. Divide the sticky onions between the two pittas and then finish with a drizzle of the zingy coriander chutney. Serve immediately.
Bring a little bit of spice and colour to the table with this delicious masala-spiced beetroot burger.
