Two dinner favorites of mine from the past summer: falafels and veggie burgers! I thought why not combine those two to get the best of both worlds? And so I found myself testing different patties and having several burger-nights in a row, just to find that perfect combo I was searching for.
Then I figured out my missing piece.
THE BEET. Yes the season is already knocking on door, and these vibrantly red beauties just keep popping up everywhere. You can find them at your local market, they’re super cheap and super good-for-you as they contain so many crucial vitamins and minerals; win-win-situation! I know cooking beetroots can be a bit messy, but it’s all worth it. With juicy beets and chickpeas you’ll end up having heavenly delicious patties with crispy outside and sweet ‘n spicy inside.
Just give them a try at your Saturday BBQ, okay?
Here’s what you need:
(makes approx. 9 thick patties)
2 medium-sized beets, grated
400g canned chickpeas
2 cloves of garlic
2 tbsp extra virgin olive oil
2 tbsp lemon juice
1 tbsp tahini
½-1 tsp ground cumin
1 tsp smoked paprika
salt and pepper
2 flax eggs*
2-3 tbsp brown rice flour
Here is how you get started:
- Start by preheating your oven to 200°C and lining a baking sheet with parchment paper.
- Peel and grate the beets. Transfer to a fine-mesh strainer and press out as much excess liquid as possible. Transfer to a large bowl.
- Rinse the chickpeas with cold water before placing into food processor with the garlic cloves, olive oil, lemon juice, tahini and the spices. Blend until relatively even.
- In a large bowl combine the chickpea-mixture with the grated beets, flax eggs and flour. Stir generously with your hands to get an even paste.
- Form mixture into 8-10 even balls and flatten until about 2 cm thick patties. Bake about 30 minutes and remove out of the oven.
Select your favorite burger buns (I used gluten free wholemeal buns from the local bakery since I’m still in the process of perfecting my burger bun recipe), stuff them with sweet-beet patties, guacamole, sweet potato fries and lots of fresh veggies, enjoy!
Super Simple Guacamole
In a bowl with a fork mash one ripe avocado, juice of half a lime and some salt and pepper, ready!
What’s the white stuff? Garlic sauce. I used oat-based ‘crème-fraiche’, crushed in 4 cloves of garlic and sprinkled some lemon juice on top.
*How to make a flax egg? Mix 1 tbsp flaxseed flour (ground flaxseeds) with 2½ water, let set for 5 minutes to thicken.
Have an awesome weekend! Let me know how you liked it 🙂