Vegan Chilli Beet and Chickpea Burgers

Preparation: 45 minutes // Serves: 26 to 30 mini sliders

What You'll Need

  • 2 tbsp extra virgin olive oil
  • 2 onions, finely chopped
  • 4 garlic cloves, finely chopped
  • 2 tbsp ground flaxseed
  • 2 tbsp water
  • 2 tbsp tahini
  • 2 tbsp vegan mayo
  • ½ tsp garlic powder
  • ½ tsp salt + freshly ground black pepper
  • 2 cups cooked quinoa
  • 2 cans chickpeas, drained and rinsed
  • 2 packages Chilli infused love beets
  • 26 - 30 Mini pretzel buns
  • Avocado mash
  • Vegan mayo
  • Pickled onions
  • Micro greens

What to Do

  1. Heat the oil over medium-high heat in a medium skillet. Add the onions and garlic and cook until the onions are translucent and lightly caramelized, about 12 minutes. Transfer to a large mixing bowl and stir in ground flaxseed, water, tahini, mayo, garlic powder, salt, pepper, and quinoa. In a food processor, pulse the chickpeas and beets until finely chopped. Transfer to large bowl with veggie patty mixture until mixed well and tinted pink.
  2. Form ¼ cup of the mixture into patties, until all of mixture is shaped. Heat a large skillet over medium-high heat and cook burgers in oil, 4 minutes per side until crispy on both sides.
  3. Serve on mini toasted pretzel buns with desired fixings. Veggie patties keep well, uncooked or cooked, for up to 1 week in the fridge.