Whew, it’s been a busy few months! Between work, the trip to NYC (which you can read about here and here), working on getting darling Elmer house trained, and my trip to France and Switzerland, I haven’t had much time for blogging. Or, like, cooking. There has been a lot delivery and take out consumed at my house. Like, A LOT.
But the weather is nicer and life is (hopefully!) slowing down a bit, so I hope to be cooking and blogging more. I definitely need to go through all my pictures and post about the Europe trip- so much delicious food and wine! But for now, I have these really flavorful beet burgers for you.
I enjoyed them a top my favorite massaged kale salad but they’d be equally delicious on your favorite bun. Or however you eat your burgers. I’m not here to judge!
Don’t you just love that color? And the flavor!
These patties are made with:
- Roasted beets
- Chickpeas
- Fresh, sweet basil
- Garlic
- Lemon
And other delicious, wholesome ingredients too. And they’re easy to whip up, which is an added bonus. Roast the beets, throw everything into the food processor, then heat up a pan. Easy, right?
- 1 bunch beets (3 medium or 4 small)
- 1 can chickpeas, drained and rinsed
- 3-4 leaves sweet basil
- 1 vegan egg (I used Follow Your Heart)
- 1 teaspoon lemon juice
- 1/2 cup quick oats
- 1/2 teaspoon salt (more to taste)
- 1/4 teaspoon garlic (more to taste)
- Oil, for pan
- Peel and slice the beets. Roast at 400 degrees for ~30 minutes or until tender. Allow to cool slightly.
- Combine all ingredients (including beets) in food processor. Pulse until well mixed. Taste and add more salt if needed.
- Form patties, and cook in oiled pan over medium heat for 5-7 minutes each side, or until crisp and heated through.
- Yields 4-6 patties depending on size.
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