Description
This vibrant beetroot burger is hearty, healthy, and packed with flavor. With chickpeas, oats, and a perfect mix of spices, it’s juicy on the inside and crisp on the outside. A plant-based burger that even meat lovers will adore.
Ingredients
Scale
- 1 ½ cups cooked beetroot, grated
- 1 cup canned chickpeas, rinsed and drained
- ¾ cup rolled oats
- ½ small red onion, finely chopped
- 2 garlic cloves, minced
- 2 tablespoons fresh parsley, chopped
- 1 teaspoon ground cumin
- 1 teaspoon ground coriander
- 1 teaspoon smoked paprika
- ½ teaspoon salt
- ¼ teaspoon black pepper
- 2 tablespoons olive oil
- 4 burger buns, toasted
- Fresh lettuce leaves, for serving
Instructions
- Preheat oven to 375°F (190°C) or heat a non-stick skillet over medium heat.
- In a food processor, pulse oats until coarse. Add beetroot, chickpeas, onion, garlic, parsley, cumin, coriander, paprika, salt, and pepper. Pulse until well combined but slightly chunky.
- Lightly grease a skillet or line a baking tray with parchment paper.
- Form the mixture into 4 patties. Place them on the tray or set aside for stovetop cooking.
- Cook patties in the skillet for 5–6 minutes per side until crisp and golden, or bake for 20 minutes, flipping halfway.
- Toast burger buns and prepare toppings.
- Assemble burgers with lettuce, patties, and desired fixings. Serve warm.
Notes
- Chill the mixture for 20 minutes before shaping for firmer patties.
- Use a food processor for quicker prep, or mash and mix by hand if preferred.
- Store uncooked patties in the freezer for up to 2 months.
- Drain chickpeas and beetroot well to avoid soggy texture.
Nutrition
- Serving Size: 1 burger
- Calories: 290
- Sugar: 4g
- Sodium: 430mg
- Fat: 10g
- Saturated Fat: 1.5g
- Unsaturated Fat: 7.5g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 8g
- Protein: 9g
- Cholesterol: 0mg
Keywords: beetroot burger, vegan burger, plant-based recipe, veggie burger, chickpea burger