Our family recently held a backyard BBQ and we decided to serve different kinds of sliders as the main dish. Of course, we needed a vegetarian option for my sister and I, and I was put in charge of coming up with a recipe and making them. Immediately I thought of something I’ve been wanting to make for awhile – beet burgers!
I’ve already professed my love for both beets and miniature food, so I was very excited about the idea of mini beet sliders...I even gave a little cheer of “Beet burgers! Beet burgers!” very enthusiastically to anyone who asked what I was making.
After searching for a while for the perfect recipe, I decided on this one for beet, oat and chickpea sliders. I liked the concept of adding chickpeas because I thought they would add a nice flavour as well as some texture.
They took some time to put together, since there are a fair number of different ingredients that go in them, but once the patties are made, the rest is simple – just put them on a baking sheet and into the oven!
When I served this platter of purple patties to my family, some people were really excited to try them, but others were much more hesitant! My sister and I would have been quite happy to have them all to ourselves, but most people ended up trying them after all, and everyone who did gave them rave reviews!
Unfortunately, I didn't get any nice pictures that actually did them justice (I couldn't exactly take them away for a photo shoot while everyone else was starting dinner!). But even though they may look a little diffferent from typical burgers, hopefully you will still give beet burgers a chance! They actually don't taste much like beets, and they aren't like storebought veggie burgers either - they have a soft texture and the taste of the chickpeas comes through the most - kind of like falafels.
Adapted from Hobby and More
1 ½ medium beets, peeled and grated
1 cup cooked chickpeas
1 medium potato, boiled
1 cup oats, coarsely ground/blended, divided
4 tsp minced garlic
1 tsp cumin
1/2 tsp salt
1/4 tsp chili powder
1/2 tsp salt
1/4 tsp chili powder
1/4 tsp chili flakes
1 tsp garam masala
2 tbsp olive oil
Place the chickpeas in a large bowl and mash. Add the cooked potato and grated beets and continue to mash until everything looks broken down and mixed together.
Add in the salt, spices and olive oil and mix well. Let the mixture sit for a few minutes, then mix in ½ cup of the ground oats. The mixture should now be dry enough to form into patties.
Form small balls out of the mixture and flatten into patties (they should be the size of your slider buns). Add the remaining ground oats to a plate and press each side of the patty into the oats to coat. Place the coated patties onto a parchment lined baking sheet.
Bake at 350 degrees for 15-20 minutes, until they start to feel crisp on the outside.
Serve with tahini yogurt sauce (if desired) on slider buns. The patties are also really good just on their own!
Makes 12 small patties.
Tahini Yogurt Sauce
Adapted from Eating Well
I also wanted to come up with a sauce to go on the sliders. Since these are similar to falafels, I thought that a tahini-yogurt sauce would go well with them, and it was perfect!
1/2 cup plain yogurt (I used Greek yogurt)
2 tbsp tahini
1 tbsp lemon juice
1/3 cup chopped parsley
Salt and pepper to taste
Mix all ingredients in a small bowl.