Best with Sweet Chili Beets

Vegan Sweet Chili Beet & Chickpea Burgers

Prep Time: 40 minutes // Cook Time: 20 minutes Servings: Makes 26 to 30 mini sliders

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.
  2. 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. 
  3. Form ¼ cup of the mixture into patties about ¾ inch thick, 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. 
  4. Serve on mini toasted pretzel buns with desired fixings. Veggie patties keep well, uncooked or cooked, for up to 1 week in the fridge. 


What you’ll Need

Beet Patties 

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 14oz. cans chickpeas, drained and rinsed 

2 (6.5oz) packages Love Beets Sweet Chili Beets 

For the Burgers 

Mini pretzel buns 

Avocado mash 

Vegan mayo 

Pickled onions 

Micro greens