Chickpea Beet Veggie Burgers
Ingredients:
- 250 g cooked chickpeas
- 200 g raw beets, shredded
- 1 onion, chopped
- 2 cloves garlic, minced
- 2 tablespoons ground pumpkin seeds
- 2 tablespoons nutritional yeast
- 2 tablespoons chopped chives
- 2 tablespoons chopped parsley
- 1 tablespoon chopped basil
- 1 teaspoon red paprika powder
- 50 g rolled oats
- 50 g chickpea flour
- Ground black pepper, to taste
- Salt, to taste
- Oil, for frying
Instructions:
- Sauteed Onion and Garlic:
- In a large skillet or pan, heat oil over medium-high heat until hot.
- Add chopped onions and cook for a couple of minutes, or until tender, stirring frequently. Stir in the minced garlic and sauté for another 30 seconds. Remove from heat.
- Burgers:
- Rinse and drain chickpeas very well, then put them in a food processor.
- Add shredded beets, salt, red pepper powder, and black pepper to the food processor with the chickpeas, and gently pulse to combine. The mixture should still be a little bit chunky.
- Transfer the mixture to a large mixing bowl. Add the sauteed onion and garlic, nutritional yeast, ground pumpkin seeds, chopped chives, chopped parsley, chopped basil, rolled oats, and chickpea flour.
- Mix everything until well combined, using a spoon or your hands. Taste and adjust seasonings as needed.
- Form the mixture into 6 large patties (approximately 9 cm in diameter) or 8-9 smaller ones.
- Heat oil in a non-stick frying pan over medium heat. Cook the patties on each side for about 2-3 minutes until golden brown.
Enjoy your homemade Chickpea Beet Veggie Burgers! Serve them on burger buns with your favorite toppings and condiments for a delicious and nutritious meal.
- Cooking the Burgers:
- Heat oil in a non-stick frying pan over medium heat.
- Once the oil is hot, carefully place the patties in the pan, leaving enough space between them to flip easily.
- Cook the patties for about 2-3 minutes on each side, or until they are golden brown and crispy.
- Depending on the size of your pan, you may need to cook the patties in batches to avoid overcrowding.
- Once cooked, transfer the patties to a plate lined with paper towels to absorb any excess oil.
- Serving:
- Serve the chickpea beet veggie burgers immediately while they are still hot.
- You can enjoy them on burger buns with your favorite toppings such as lettuce, tomato, avocado, onions, pickles, and your favorite sauce.
- They also pair well with a side salad, roasted vegetables, or sweet potato fries for a complete meal.
- Storage:
- If you have any leftovers, allow the patties to cool completely before storing them in an airtight container in the refrigerator.
- They can be refrigerated for up to 3-4 days.
- To reheat, simply heat them in a microwave or toaster oven until warmed through, or you can also reheat them in a frying pan with a little oil over medium heat until heated.
Enjoy your delicious homemade chickpea beet veggie burgers! They’re packed with flavor, nutrients, and plant-based goodness.
INGREDIENTS
- 250 g cooked chickpeas
- 200 g raw beets shredded
- 1 onion chopped
- 2 cloves garlic minced
- 2 tablespoons pumpkin seeds ground
- 2 tablespoons nutritional yeast
- 2 tablespoons chopped chives
- 2 tablespoons chopped parsley
- 1 tablespoon chopped basil
- 1 teaspoon red paprika powder
- 50 g rolled oats
- 50 g chickpea flour
- ground black pepper to taste
- salt to taste
INSTRUCTIONS
Sauteed onion and garlic
- In a large skillet or pan heat oil over medium-high heat until hot.
- Add chopped onions and cook for a couple of minutes, or until tender, stirring frequently. Stir in the minced garlic and sauté for another 30 seconds. Remove from heat.
Burgers
- Rinse and drain chickpeas very well and put them in a food processor. Add shredded beets, salt, red pepper powder, and black pepper and gently pulse to combine. The mixture should still be a little bit chunky.
- Now, transfer the mixture to a large mixing bowl. Add sauteed onion and garlic, nutritional yeast, ground pumpkin seeds, 2 tablespoons chopped chives, 2 tablespoons chopped parsley, 1 tablespoon chopped basil, rolled oats, and chickpea flour.
- Use a spoon or your hands and mix everything until well combined. Taste and adjust seasonings as needed.
- Form the mixture into 6 big patties (approximately 9 cm in diameter) or 8-9 smaller ones.
- Heat the oil in a non-stick frying pan over medium heat and cook on each side for about 2-3 minutes until golden.
