What if my burger mix is too wet?

Ingredients vary, and wetter beetroot can loosen the mix. If that happens, heat a heatproof pan in Charlie, add a little oil and cook the patties in the pan. This is a safer way to cook softer patties than directly on the plancha.

Can I make these burgers vegan?

Yes. Leave out the egg and use a little of the water drained from the chickpeas in its place. Swap the halloumi for a vegan cheese and use vegan buns.

Can I make the patties ahead?

Yes. Shape them and keep them covered in the fridge until you are ready to cook. They need at least an hour in the fridge anyway, so making them earlier in the day is ideal.

Do I need the Flat Bed Plancha?

No. A skillet or cast iron pan set on a Cooking Rack works well. Preheat it in Charlie so the patties start searing as soon as they go in.

Outdoor Cooking & Charcoal Oven Recipes / Vegetables

Cooked in the Charlie Charcoal Oven

Beetroot and Chickpea Burgers

Name: Beetroot and Chickpea Burgers
Prep time: 10 min
Cook time: 15 min
Yield: 6 burgers
Cuisine: British
Ingredients: 100g Bread, Torn into pieces; 240g Tinned chickpeas, Drained; 250g Cooked beetroot, Halved; 1 Garlic clove, Grated; 20g Fresh coriander, Leaves only; 1 tbsp Ground cumin; 1 tsp Smoked paprika; ½ tsp Fine sea salt; Pinch Ground black pepper; 1 Egg; 225g Halloumi, Sliced; 90g Sweet chilli sauce, Or chilli jam; 6 Brioche buns

Beetroot and chickpea patties with cumin, smoked paprika and a halloumi topping. Charlie's plancha gives them a sear before they go into warm brioche buns with sweet chilli sauce. Bright burgers with plenty of savoury flavour.

Tara QuickCo-founder, Charlie Oven

Plancha

Prep10 minutes plus chilling

Cook15 minutes

Serves6

DifficultyMedium

Oven temperature220°C (430°F)

RackFlat Bed Plancha, or a skillet on the Cooking Rack

CharcoalAbout half a football of good quality lumpwood charcoal

Method

Setting up Charlie

Fill the charcoal basket with half a football of charcoal and light it
Once lit, close the door and adjust the vents to bring the oven up to 220°C (430°F)
Place the Flat Bed Plancha Rack or Charlie Oven Cooking Rack in the oven to preheat

Patties

Pulse the patty mix
Put all the patty ingredients into a blender or food processor and pulse 3 to 4 times, until you have a rough mix.
Why this mattersA few short pulses keep some texture in the mix. Blending it smooth turns it into a paste that is softer and harder to handle on the plancha.
Shape and chill
Divide the mix into 6 equal portions and shape each one into a patty. Refrigerate for at least 1 hour.
60 min timer
Why this mattersChilling firms the patties up, which helps them hold together when they hit the hot plancha.

Light Charlie

Light Charlie
Towards the end of the chilling time, light about half a football of good-quality lumpwood charcoal in the Charlie Oven with a natural firelighter. Close the door and use the vents to bring the oven to 220°C (430°F). There is no need to wait for the charcoal to burn down. Put the Flat Bed Plancha in the oven to heat up, or set a skillet on a Cooking Rack.

Cook

Sear the patties
Place the patties directly onto the hot plancha or skillet, close the door and cook for 3 minutes on each side. Don't be tempted to move them too soon, as they may fall apart. Wait until a crust has formed before you turn them.
6 min timer
Why this mattersThe crust is what holds a vegetable patty together. Once it has formed, the patty releases from the plancha and turns cleanly.
Melt the halloumi
Top each patty with slices of halloumi while they are still in the oven. Close the door and allow about 1 minute for the cheese to soften and melt.
1 min timer
Warm the buns
At the same time, slice the brioche buns and warm them through on a high cooking rack, where the heat is gentler.

Serve

Assemble
Sit a patty in each bun and top with sweet chilli sauce or chilli jam, whichever you have to hand.

Tips

Ingredients vary and may make the mix wet. If so, heat a heatproof pan in the Charlie Oven and place the patties on the pan with a little oil for a safer way of cooking
Make the recipe vegan by removing the egg and using a little water drained from the chickpeas as a replacement
Refrigerating the patties for at least an hour is essential: it helps them hold together on the grill
Do not be tempted to move the patties too soon as they need the crust to form before flipping

More recipes

The cook

Tara Quick

Co-founder, Charlie Oven

Tara Quick is co-founder of Charlie Oven, a lifelong foodie who loves to cook and bring people together around the table. Her approach is simple: start with great ingredients, let the oven do the hard work and cook with love. Food made with love just tastes better.

More recipes by Tara Quick

Frequently asked questions

What if my burger mix is too wet?

Ingredients vary, and wetter beetroot can loosen the mix. If that happens, heat a heatproof pan in Charlie, add a little oil and cook the patties in the pan. This is a safer way to cook softer patties than directly on the plancha.
Can I make these burgers vegan?

Yes. Leave out the egg and use a little of the water drained from the chickpeas in its place. Swap the halloumi for a vegan cheese and use vegan buns.
Can I make the patties ahead?

Yes. Shape them and keep them covered in the fridge until you are ready to cook. They need at least an hour in the fridge anyway, so making them earlier in the day is ideal.
Do I need the Flat Bed Plancha?

No. A skillet or cast iron pan set on a Cooking Rack works well. Preheat it in Charlie so the patties start searing as soon as they go in.

Beetroot and Chickpea Burgers

Ingredients

For the patties

Toppings and buns

Equipment