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Chickpea Beet Burgers

Prep Time 15 minutes
Cook Time 8 minutes
Servings 8 small patties

Ingredients

  • 1 can chickpeas, rinsed, drained*
  • 1/2 small yellow onion, finely chopped (about ½ cup)
  • 1 cup peeled, grated beet, about 1 medium beet
  • ½ cup rolled oats, pulsed into flour (½ cup oat flour)
  • 1 egg, beaten
  • 1 tsp ground cumin
  • 1 tsp garlic powder
  • 3/4 tsp salt
  • Oil, for frying
  • Arugula (optional)
  • 4 burger buns (optional)

For the yogurt feta sauce:

  • 4 oz feta cheese, crumbled (about 1 cup)
  • ½ cup plain whole milk Greek yogurt
  • 2 tbsp olive oil
  • 1 tbsp lemon juice
  • ¼-½ tsp kosher salt (to taste)

For the lemon tahini sauce:

  • ½ cup tahini this brand is the best!
  • ¼ cup water
  • ¼ cup lemon juice
  • 2 cloves garlic, minced (optional)
  • ½ tsp salt
  • *If your chickpeas are not very soft, microwave them in some water for a minute or two, then rinse with cold water.

Items you can prep ahead (optional)

  • Grate 1 cup beet
  • Make the sauce
  • Finely chop ½ yellow onion
  • Make the beet patty mixture and form into patties

Instructions

  • Add the chickpeas to a large bowl and use clean hands (get in there!) to mash most of them up . Add the rest of the ingredients to the bowl and use your hands again to mix and mash thoroughly. Use a heaping ⅓ cup to form into 4 compact patties (about ½-inch thick). If patties aren't easy to form it's probably because you need to mash up the chickpeas some more.
  • In a large skillet over medium heat, add enough oil to generously coat the pan (about 2 tablespoons). Place the patties in the pan (you should hear a sizzle), press down gently and cook for about 5 minutes, or until golden brown and crispy. Flip, gently press again, and cook for another 3 minutes, or until golden brown. Transfer to a plate or sheet pan lined with paper towel.
  • To make the yogurt feta sauce, in a high-speed blender, add the feta, yogurt, olive oil, and lemon. Blend until smooth (it’s okay if it’s a little chunky). You want the sauce to be thick, not super runny (this may depend on how thick your Greek yogurt is). Taste and season with salt, if needed.
  • To make the tahini sauce, whisk together all of the ingredients in a small bowl until smooth. If too thick, add water to thin out. The sauce will thicken up in the fridge, so just add water until it's to your desired thickness. Always taste and add more salt, if needed.
  • If making a burger, toast your buns, add arugula, chickpea beet patty, and top with yogurt feta sauce or tahini sauce (keep extra nearby, you’ll want more!).

Notes

Substitutions:

  • To make it vegan, substitute the egg with a flax egg. Make the Lemon Tahini Sauce.
  • Substitute the chickpeas with white beans or pinto beans.
  • You can skip the onion if you’d like OR use the white parts of scallions.

Storage:

  • Store leftovers in an airtight container in the fridge or freezer:
    • Burgers: up to 5 days in the fridge or up to 3 months in the freezer
    • Yogurt Feta Sauce: up to 4 days in the fridge or up to 3 months in the freezer
    • Lemon Tahini Sauce: up to 5 days in the fridge or up to 3 months in the freezer

Leftovers + Repurposing:

  • Warm the burgers up in the microwave until warmed through.
  • Enjoy them as a burger or add them to salads and bowls for protein.
  • If either sauces thicken too much in the fridge, stir in a splash of water to thin it out.
  • Use that yogurt feta sauce on pretty much anything and everything (grilled meats/veggies, sauce for bowls, eggs, tacos, etc…)