A spicy, delicious, and healthy vegan veggie burger made with beets, chickpeas, and aquafaba. Finally, a vegan burger that won't fall apart on the grill!
15ouncescooked chickpeas drained and rinsed– reserve the bean juiceaquafaba
2medium roasted beets
1 to 2teaspoonsof Cajun seasoning – use as much or little as you like. It’s spicy.
⅓cupof aquafaba
Ground sea salt and black pepper to taste
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Instructions
Grind the oats into a course flour in the food processor. Add the breadcrumbs, chickpeas, beets, Cajun seasoning, aquafaba, and salt and pepper to the processor and pulse until the ingredients form a stiff ball.
Carefully remove the blade from the bowl and form the mixture into patties. I made five large patties, you can make them smaller or larger if you like.
Heat them all the way through (approximately 8 minutes) on a skillet or on the grill on medium heat, flipping every two minutes. Brush them with a thin layer of oil to prevent sticking. Don’t overcook or they’ll dry out.
You can store them in an airtight container in the refrigerator for up to a week or in the freezer for one month.
Enjoy!
Notes
Store covered in the refrigerator for up to 4 days. Freeze in a freezer safe container for up to 2 months. Thaw in the refrigerator. Nutrition Disclaimer