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
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
- 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
- Enjoy!
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!).
Have you tried beetroot & chickpea burgers before?
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I Spy Plum Pie is Liz, an early 30s kiwi-born, Melbourne raised girl who is passionate about the environment and sustainability, food, exploring and learning new things. Join me on my journey to a happy, sustainable life!
merilyn
September 19, 2016 at 8:42 am (8 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
I Spy Plum Pie (admin)
October 6, 2016 at 7:36 pm (8 years ago)That sounds delicious!
Vicki @ Boiled Eggs & Soldiers
September 24, 2016 at 4:19 pm (8 years ago)I love the sound and look of these. Thanks for sharing with YWF too.
Vicki @ Boiled Eggs & Soldiers recently posted…Your Weekly Feed # 69
I Spy Plum Pie (admin)
October 6, 2016 at 7:38 pm (8 years ago)Thanks for hosting!
Shari from GoodFoodWeek
September 26, 2016 at 10:16 am (8 years ago)You had me at beetroot. And actually everyone in our household loves beetroot.
I Spy Plum Pie (admin)
October 6, 2016 at 7:38 pm (8 years ago)It’s always nice to have some veggies that everyone likes!
Jayne
September 26, 2016 at 10:11 pm (8 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
I Spy Plum Pie (admin)
October 6, 2016 at 7:39 pm (8 years ago)Isn’t the colour gorgeous!