Description
These Vegan Beet Burgers with Brown Rice and Chickpeas are easy to make and great for a weeknight dinner or a weekend BBQ!
Ingredients
Scale
- 3 1/2 – 4 cups peeled and chopped beets, once baked it will be about 1 1/2 cups
- 1 cup cooked brown rice
- 1–15 ounce can of chickpeas, drained and rinsed
- 1 teaspoon fresh thyme leaves, minced
- 1/4 cup chopped fresh parsley
- 2–3 cloves garlic, minced
- 1 tablespoon balsamic vinegar
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- olive oil
Instructions
- Pre-heat the oven to 425 degrees F. Wash, peel and dice your beets into bite sized pieces. Add diced beets to a large sheetpan and drizzle with a little bit if olive oil and season with a pinch of salt and pepper. Roast beets for about 40-45 minutes, until they are cooked through and fork tender. Let cool for about 10 minutes.
- To a food processor, add the chickpeas, brown rice, thyme, parsley, balsamic vinegar, garlic, salt, and pepper. Pulse a couple of times, just to start breaking up the ingredients. Then, add the roasted beets and lightly pulse until burger mixture has come together but you can still a couple chunks of the rice. You don’t want it to be a complete puree.
- Form the mixture into patties, you will get about 6 burgers, depending on how big you make them. You can either cook your burgers right away, or place them in the refrigerator for at least 20 minutes, if you want a firmer burger. I usually just cook them right away and don’t mind the texture at all.
- To cook beet burgers, place a large pan over medium heat and coat the bottom with olive oil. Once the pan is hot, add the beet burgers and cook for about 3-5 minutes on each side. They may look burnt, but it’s just because the beets turn that color when heated up in a skillet, they shouldn’t taste burnt at all!
- Assemble your burgers on a bun with all your favorite toppings and enjoy!
Notes
- These beet burgers hold together well, but aren’t super firm like a regular burger, or some veggie burgers. If you want them a little bit firmer, you can add an egg (if not vegan) or some walnuts or oats to the mixture in the food processor.
- You can also refrigerate the burger mixture overnight for an even firmer veggie burger.
These roasted beet burgers would also be really good topped with a tahini based sauce or some goat cheese (if not vegan)
- Prep Time: 20 mins
- Cook Time: 55 mins
- Category: Vegan, Dinner
- Method: Oven, Stovetop
- Cuisine: American
