These Beet Chickpea Burgers with a vegan harissa spread are the ULTIMATE veggie burger. Their gorgeous bright pink hue makes them even more mouthwatering.
How was everyone’s week? I’ve never been more happy to see the weekend. Not that I had a bad week or anything. I’ve been in private chef land for the past five days cooking for a band called Chromeo (plus about 15 other guys who are working with them on their new album).
It has been what you would call CRAY. Fun, lots of fun, but still full on cray. Cooking for 17 full grown, hungry men for 5 days in a row has meant 13 hour workdays with literally no time to sit, surviving with the help of copious amounts of coffee, heat patches and Aleve for my aching back, and understandably feeling a little delirious at times. But I live to feed people. There’s really nothing else I’d rather be doing (besides writing about food…and photographing food), so hearing the “mmmmms” around the table makes it all totally worthwhile.
So I haven’t had much time for blogging (or much of anything else) this week, and even though I’m treating myself to some much needed me time this weekend (naps and manicures and tv time on the couch are so happening), I still had to share these amazeballs Beet Chickpea Burgers with you before the week was over.
I’ve been on a veggie burger kick lately, making all kinds of different varieties for myself and my clients, but I’m going to say these Beet Chickpea Burgers have to be the ultimate veggie burgers that I have made recently.
It’s amazing how some grains, beans and vegetables can turn into a burger that is so satisfying and in my opinion way more appealing than a meat based burger. I mean, just look at the bright fuschia hue of these beet chickpea burgers- I don’t know any other burger that’s prettier to look at.
I love using a combination of quinoa and red rice in the patties for texture, but I’ve also used brown rice with equally good results. Also included in these Beet Chickpea Burger are some sauteed carrot and onion as well as chickpeas, and of course we can’t forget about those beautiful roasted red beets. All the burgers need then is a little seasoning and chickpea flour to act as a binding agent.
I also made a spicy harissa aioli for these Beet Chickpea Burgers because a little spice goes a long way on a veggie burger in my book. If you can’t find harissa paste, chipotle would be a good option too. As far as toppings, I opted for caramelized onion, butter lettuce and some mashed avocado, but didn’t include them in the recipe because I feel like toppings are a matter of personal preference, so do whatever you please there.
- For the burger patties:
- ½ cup red rice
- ½ cup quinoa
- 1 cup onion, diced
- 1 large carrot, diced
- 1 tablespoon vegetable oil, plus more for cooking burgers
- 1 cup roasted and cooled beets, roughly chopped (about 3 small beets)
- 1 cup canned chickpeas, drained and rinsed
- 2 tablespoons fresh flat leaf parsley, chopped
- ¼ cup chickpea flour
- 1 teaspoon chili powder
- ½ teaspoon salt
- ¼ teaspoon black pepper
- For the harissa spread:
- ½ cup vegan mayonnaise
- ½-1 teaspoon harissa paste
- Pinch of salt
- Pinch of black pepper
- Place the red rice and quinoa in a small saucepan with 1 cup of water and a pinch of salt. Bring the mixture to a boil, then lower heat to a simmer and cover the pot. Let the rice and quinoa steam until tender and all the water is absorbed, 15-20 minutes. Remove from the heat and set aside until ready to use.
- Heat a medium skillet over medium high heat and add oil. When hot, add onion and carrot and cook until vegetables are softened and onions are translucent, about 5-7 minutes. Remove from heat.
- Add quinoa and rice mixture, onion and carrot mixture, beets, chickpeas, parsley, chickpea flour, chili powder, salt and pepper to a food processor and pulse gently until mixture holds together.
- Transfer to a large bowl and using a ½ cup measuring cup, portion mixture out into equal sized mounds, pressing and shaping them into patties with your hands. Depending on the size of your beets and other vegetables, you should end up with 4-5 patties. I ended up with 4 equal patties plus enough leftover to form 1 mini patty.
- Preheat oven to 350 degrees. Coat the bottom of a wide, oven safe skillet with oil and heat over medium heat. Add the burger patties and cook until the first side achieves a browned crust, about 2-3 minutes, then flip and repeat on the second side. Reduce the heat if the burger is browning too quickly.
- Transfer skillet to oven to finish cooking for about 6-8 minutes, or until patties are warmed through. Remove from oven and make the Harissa spread while the patties cool slightly.
- In a small bowl, whisk together vegan mayonnaise, Harissa paste, salt and pepper. Assemble burgers on toasted buns with desired toppings and Harissa spread.