Recipe: Beetroot & Chickpea Burgers

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!

Beetroot & Chickpea Burgers | I Spy Plum Pie

I tweaked the recipe from one I found right here

Ingredients List

  • 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

Steps

  1. Preheat oven to 200C
  2. 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
  3. Meanwhile, cook the brown rice
  4. In the bowl of your food processor combine the beetroot and brown rice, then add the drained chickpeas, thyme, minced garlic, balsamic and season
  5. Blitz together until just combined – around 20-30 seconds then form into patties and place on a tray in the fridge for 30 minutes
  6. 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
  7. Enjoy!

Beetroot & Chickpea Burgers | I Spy Plum Pie

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!).

Beetroot & Chickpea Burgers | I Spy Plum Pie

Have you tried beetroot & chickpea burgers before?

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8 Comments on Recipe: Beetroot & Chickpea Burgers

  1. merilyn
    September 19, 2016 at 8:42 am (3 years ago)

    these look great thanks liz!
    soo pretty too!… a fan of chick peas too!
    can eat them out of a can!;))
    recently in qld we roasted heaps of beetroot with other veg! … had it hot or cold with fetta and tahini dressing! delish!
    I loved it!
    I love anything good for me!
    much love m:)X

    Reply
    • I Spy Plum Pie (admin)
      October 6, 2016 at 7:36 pm (3 years ago)

      That sounds delicious!

      Reply
    • I Spy Plum Pie (admin)
      October 6, 2016 at 7:38 pm (3 years ago)

      Thanks for hosting!

      Reply
  2. Shari from GoodFoodWeek
    September 26, 2016 at 10:16 am (3 years ago)

    You had me at beetroot. And actually everyone in our household loves beetroot.

    Reply
    • I Spy Plum Pie (admin)
      October 6, 2016 at 7:38 pm (3 years ago)

      It’s always nice to have some veggies that everyone likes!

      Reply
  3. Jayne
    September 26, 2016 at 10:11 pm (3 years ago)

    what sensational colour in the beetroot patty! love a good vegie burger and I am loving the flavours in this recipe
    Jayne recently posted…TANDOORI CHICKEN PIZZA

    Reply
    • I Spy Plum Pie (admin)
      October 6, 2016 at 7:39 pm (3 years ago)

      Isn’t the colour gorgeous!

      Reply

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