Meatless Chickpea-Beet Burgers


Prepare to be wowed because these vegan burgers are in a category of their own. We decided that it’s basically a fact that the mere sight of just one patty will instantly make your mouth water. But when you place it on a bun and pile it high with rainbow sesame slaw, tomatoes, lettuce, guac, pickles, ketchup and vegan mayo—you’ve got yourself a true culinary masterpiece! This hot-pink burger is carefully crafted (by your hands!) to offer the same visually juicy appeal as a traditional burger, but with all the more (cruelty-free) flavor. A blend of chickpeas, almond flour, spices, herbs and beets, it’s no wonder how these savory burgers get their tantalizing taste and glorious color. Are you ready to beet ‘em and eat ‘em? Let’s go!

Homemade Vegan Chickpea-Beet Burger on Bun with Lettuce and Tomato |

Makes 6


3 small beets (240 grams), cut into cubes
15-oz. can chickpeas, drained
1 medium red onion, chopped
3 garlic cloves, chopped
1/3 cup cilantro, packed
1/4 cup almond flour
2 Tbsp. nutritional yeast
1/2 cup pecans
1 tsp. ground cumin
1 tsp. smoked paprika
1/4 tsp. cayenne pepper
1/4 tsp. black pepper
3/4 tsp. salt, or to taste


  1. Coat sauté pan with nonstick spray. Sauté chopped onion and garlic until lightly brown, around 5 minutes. Remove from heat and set aside.
  2. In food processor add beet, chickpeas and sautéed onion and garlic. Add remaining ingredients and pulse until combined. Note: Don’t pulse it too much else it will become pasty, few chunks of pecans give the patties a nice texture.
  3. Transfer to bowl and, with your hands, mold six large patties from mixture.
  4. Place patties on parchment-paper-lined baking sheet and refrigerate for 30 minutes.
  5. When ready to serve, coat pan with nonstick spray and bake patties at 350 degrees F, for 25-30 minutes, flipping them once in between.
  6. Serve on buns with sliced tomatoes, onions, lettuce, ketchup and pickles and pair with chili-lime calabash squash fries!