Description
This thrifty beet burger recipe is moist and full of flavour. Grill it up and make it a "burgeritto" for extra fun!
Ingredients
- 2 flax eggs (2 tbsp ground flaxseed, 5 tbsp water)
- 3 cup chickpeas, mashed (525 g, cooked from scratch for best savings)
- 3 cup raw beet, shredded (260 g, see notes for preparation)*
- 2 tbsp tamari or soy sauce
- 2 tbsp balsamic vinegar
- 2 tsp garlic powder
- 2 tsp smoked paprika
- 1 tsp salt
- 1/4 tsp black pepper
- 2/3 cup oat flour (60 g, ground rolled oats)
- 4 tsp gochujang, optional (for a hint of spice)*
*Ingredients you need that are not part of our pantry and freezer tips.
Instructions
- Start by preparing the flax eggs in a small bowl. Mix 2 tbsp ground flaxseed with 5 tbsp water and allow to sit for 5 minutes until thickened.
- Meanwhile, in a large bowl, mash the chickpeas. If using canned chickpeas, drain the liquid and consider patting the chickpeas dry. This can help prevent the burger mixture from becoming too wet.
- Add the raw shredded beet, thickened flax egg, and all of the seasonings to the mashed chickpeas and stir to combine.
- Finally, stir in the oat flour (or almond flour) until fully combined.
- Scoop ½ cup measures of the batter and form into burger patties with your hands.
- Cook for 3-5 minutes per side on a lightly oiled grill. If canned chickpeas were used and the burgers are quite wet then these are best cooked on a flat grill. I find that my homemade chickpeas are more dry and the burgers can hold together on a ridged griddle.
- Try serving these as a “burgeritto”. I layer my homemade vegan queso, sprouts, quick pickled red onion, the burger patty, miso avocado, and chopped spinach. Wrap the burrito shell around the patty (fold up from the bottom, then fold in each side, and lastly fold the top down) and seal closed on a hot frying pan. These would also be delicious smothered with my chipotle BBQ sauce and served on a regular hamburger bun with all the fixings!
Notes
Approximate Cost: $4.29 Canadian using canned chickpeas but only $1.94 using my chickpeas cooked from scratch! That’s less than 25 cents per patty or just over 50 cents with canned chickpeas and the added gochujang. Plant-based burgers from my wholesale store are typically above $1 per patty and $1.75 - $4 per patty at my local grocery store.
I typically peel my raw beets but you don't necessarily need to (the earthy flavour of the beets may just be more prominent). Slice off the hard top and bottom of the beetroot (reserve any greens for another recipe). If keeping the skin on then wash the beetroot well and if removing the skin, use a vegetable peeler. Shred the beet using a food processor with a shredding disc for the least mess. (If using a hand grater be careful of the beet juice staining. Protect your clothes and cutting board).
To make miso avocado for the burgeritto I mash 2 avocados with ½ lime, juiced, and 2 tsp miso paste.
Freeze the burgers in a single layer on a lined sheet pan. Once frozen (1-2 hours) transfer the patties to a freezer safe bag or container with wax paper or baking paper between layers. Cook from frozen in an air fryer at 350 F for 20 minutes flipping halfway through (baking in a conventional oven may take a little bit longer). Alternatively, cook from frozen on a lightly oiled pan for about 8 minutes per side or until defrosted all the way through and crispy on the outside.
- Prep Time: 20 minutes
- Cook Time: 10 minutes
- Category: Burgers & Sandwiches
- Method: Grilling
- Cuisine: American