I found myself with some beetroot that needed using the other weekend and decided that burgers should go on the menu and these beetroot & chickpea burgers were the result! They’re not only incredibly vibrant in colour but full of flavour as well, making them an absolute winner in my books!
I tweaked the recipe from one I found right here
- 3 medium beetroot
- Olive oil
- 1/2 cup brown rice
- Can of chickpeas
- 2tsp thyme
- 2 cloves garlic
- 1tbs balsamic vinegar
- ½ tsp salt
- ¼ tsp black pepper
- Preheat oven to 200C
- Peel and dice the beetroot and place on a lined baking tray with a drizzle of olive oil and roast for 40-45 minutes, until cooked through then let cool for 10 minutes
- Meanwhile, cook the brown rice
- In the bowl of your food processor combine the beetroot and brown rice, then add the drained chickpeas, thyme, minced garlic, balsamic and season
- Blitz together until just combined – around 20-30 seconds then form into patties and place on a tray in the fridge for 30 minutes
- To cook, heat some oil in a pan and cook for 5 minutes on each side, until cooked through. Alternatively cook in the oven for 15-20 minutes, turning once, until heated through and just starting to brown
I served my beetroot & chickpea burgers on a crunchy roll with rocket, avocado and goat’s cheese, with a (small!) pile of homemade fries on the side which was a pretty delicious combination. Feta would be another excellent cheese choice, or your more standard burger cheeses would be pretty great as well. Or, go cheese-less and keep the whole thing vegan- up to you!
The patties freeze well too which is always a bonus, and you can freeze them either pre or post cooking – just pop them on a lined tray and then once they are frozen you can put them in a container. You can also make the mixture in advance and just cook them when you need them, but I wouldn’t leave them in the fridge for more than a couple of days (they’re so delicious they probably won’t stick around longer than that anyway!).