Quick & Easy Beet Burgers (Veggie)

Quick & Easy Beet (Veggie) Burgers
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    [ID] => 7016
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    [post_date] => 2015-07-13 10:03:48
    [post_date_gmt] => 2015-07-13 16:03:48
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    [post_title] => Quick & Easy Beet Burgers (Veggie)
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    [post_name] => quick-easy-beet-burgers-veggie
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    [post_modified] => 2015-07-13 10:43:46
    [post_modified_gmt] => 2015-07-13 16:43:46
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    [guid] => http://llbalanced.com/?post_type=recipe&p=7016
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  • 1 15 ounce can garbanzo beans (recommend organic, BPA free)
  • 1 tablespoon extra-virgin olive oil
  • 2 tablespoons flax meal
  • 1/4 cup sunflower seeds (roasted and salted)
  • 1 1/2 teaspoons sea salt
  • 2 teaspoons garlic powder
  • 2 teaspoons onion powder
  • 1 teaspoon ground cumin
  • 3/4 cup rolled oats
  • 1 cup beets (peeled and chopped into 1 inch pieces)
  • 1/2 cup carrots (peeled and roughly chopped)
  • 1/4 cup jalapeno (seeded and diced, *check for heat)
  • 2 tablespoons tahini paste (sub almond butter)
  • 2 teaspoons raw honey
  1. Preheat oven to 350 degrees F and line a baking sheet with parchment paper. Coat lightly with olive oil.
  2. Drain and rinse chickpeas and pat dry then add to a large bowl. Use the back of a spoon or fork, roughly mash chickpeas. Add flax meal, sunflower seeds, sea salt, garlic powder, onion powder and cumin. Set aside.
  3. In a food processor, pulse rolled oats, beets, carrots, jalapeño, tahini and honey until it forms a chunky paste. Add to the chickpea mixture.
  4. Stir all ingredients together until incorporated. Form mixture into 6 patties approximately 3 1/2" x 1 1/2 (a generous 1/3 cup scoop). Place on baking sheet.
  5. Bake patties for 30 minutes or until they're no longer soft to touch and slightly golden brown around the edges. Allow to cool at least 10 minutes before removing from baking sheet and serving.
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  • Alexandra Squire Saunders

    Had these for dinner tonight. NOT your average veggie burger my friend. We were blown away. Legit flavor.

    • Lauraleabalanced

      Awesome!!! So glad you made them and liked them! Thanks for letting me know xoxo

  • kate langer

    These are delicious!!! Thanks so much. Whenever I’ve attempted a veggie burger before I’ve been sorely disappointed, even when they were ok they definitely weren’t worth the faff. But these are so easy and so delicious. They somehow have a meaty quality despite having nothing but goodness in them. And they are so easy to form into patties and they hold their shape. There are so many things about these burgers which make them awesome! I picked the recipe because you didn’t need to grate the beetroot which to me is just a messy, unpleasant task. I used less salt and less honey as I’m sensitive to both flavours, and I only had chai seed meal so used this instead, and my sunflower seeds were shelled but neither roasted nor salted. Will be making these again LOTs!! 🙂 yum

    • Hi Kate! Thank you so much for reaching out and sharing your experience with my veggie burgers! I am SO thrilled to hear that you love them and they didn’t seem like most crumbly, unsatisfying veggie burgers lol (we’ve all eaten too many of those!). Glad to hear than they were still delicious with less salt and honey as well. Please stay in touch and let me know if you ever have recipe questions!!!!

  • Jamie

    Love the recipe! Had to sub lentils for chickpeas, which I’m guessing made them a little more dense but flavor was still delicious! Thanks!

    • Laura Lea Bryant

      Thank you for the feedback!! That is great to know. So glad you enjoyed them!!!

  • Susan

    Hi Laura Lea! I’m excited to try this recipe using my brand new food processor! I moved to a new city this summer and find myself missing my favorite beet burger back home. Do you recommend using the blade or the shredding disc for the food processor? Thanks!

    • Laura Lea Goldberg

      Hi Susan!!! I’ve only used the blade for this recipe, but I imagine that the grating disc would work well too! Let me know if you give it a try–I hope it’s a taste of home!

  • Kayla Keller

    Hi! Do you know what could be used in place of flax meal?

    • Laura Lea Goldberg

      Chia seeds or 1 egg. If you use the egg, add an extra 2 tablespoons rolled oats to the recipe!

      • Kayla Keller

        Thank you!! 🙂