April 28th, 2024
Recipes
Beet and Chickpea Veggie Burgers
Valentina P
- Difficulty
•
- Time 25"
Homemade Beet and Chickpea Veggie Burgers made with beets, oats, and chickpeas. Meatless, hearty, and delicious! Try it with a smear of mango chutney for a tasty flavor spin.
How To MakeDiet Type: Plant-based
Shopping List
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For the Burgers
- 1 cup rolled oats
- 1 (15 ounce) can chickpeas, drained and rinsed
- 2 medium-sized raw beets (Note 1)
- 1/2 cup garbanzo flour
- 1/2 onion, diced (any color)
- 2 garlic cloves, minced
- 1 tablespoon tahini
- 1 teaspoon EACH cumin and paprika
- 1/2 teaspoon salt For the Rest (optional)
- 5 burger buns
- leafy lettuce and tomatoes, to taste
- mango chutney, to taste
Instructions
- Step 1: Preheat the oven to 410 degrees Fahrenheit.
- Step 2: Rinse and peel the beets, removing the top stem. Slice the beets in half and wrap each half in aluminum foil. Place the wrapped beets on a lined baking sheet and roast for 20 to 30 minutes, or until the beets are fork-tender. Note: Be sure to line the baking sheet, otherwise the natural beet juices can burn the pan or drip into the oven.
- Step 3: Add 1 cup of the drained chickpeas to a food processor along with 1 of the roasted beets. Add the remaining oats, garbanzo flour, onion, garlic, tahini, cumin, paprika, and salt to the food processor. Pulse everything together, stopping to scrape down the sides as needed, until a thick pink mixture is formed.
- Step 4: Finely chop the remaining 1 roasted beet(s) and fold in the beet with the remaining chickpeas from the can into the burger mixture. Mix with a spatula until the beets and chickpea pieces are evenly distributed.
- Step 5: The batter can be refrigerated until overnight. Otherwise, form the mixture into 5 patties. Wet your hands lightly with water while forming each patty to help prevent sticking.
- Step 6: Heat a lightly oiled frying pan over medium-high heat. Add the patties in a single layer and cook for 4 to 5 minutes per side, or until nicely browned. The burgers will firm up more as they cook.
- Serve: Enjoy these burgers as is, or loaded into a bun with lettuce, tomatoes, and mango chutney. Delicious!
Recipe Notes
Note 1: Pre-steamed beets can also be used, but will have less flavor and vibrant color than fresh beets. If the beets are very small, try using 3 of them instead of 2.
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recipe
Beet and Chickpea Veggie Burgers
PT25M 1 cup rolled oats 1 (15 ounce) can chickpeas, drained and rinsed 2 medium-sized raw beets (Note 1) 1/2 cup garbanzo flour 1/2 onion, diced (any color) 2 garlic cloves, minced 1 tablespoon tahini 1 teaspoon EACH cumin and paprika 1/2 teaspoon salt 5 burger buns leafy lettuce and tomatoes, to taste mango chutney, to taste Gluten Free Vegan 5 Servings
Ingredients:
