Appetizer · Maine dish · Photography

Beetroot and chickpeas burger


These days I longed for a burger, a healthy version of a burger.  I made this Spicy beetroot burger last year in March and it was great. A few days back I made another healthy burger which my husband ate most of them.

Ingredients for the beetroot burger:

  • 250 g roasted beetroot peeled
  • 250 g roasted potatoes peeled
  • 250g boiled chickpeas
  • 1 red onion
  • Fresh ground pepper
  • 1 egg (optional)
  • Salt
  • 2 tablespoon olive oil


Grate the peeled beets on the largest holes of a box grater or use a food processor. Transfer the beet gratings to a strainer set over the sink. Press and squeeze the beet gratings to remove the liquid from the beats.

In a bowl smash the potatoes with the chickpeas and then add the beet gratings and all the ingredients and mix them together. They should be a little harder. Taste the mixture and add salt and pepper.

Heat the oven at 200 degrees Celsius. On a baking tray put a baking sheet. Shape the mix into burgers in your palms.  Put the burgers on the baking sheet and put them in the oven for 15 – 20 minutes.

I served the burgers with pickles and yellow pepper. They were great.Enjoy!



101 thoughts on “Beetroot and chickpeas burger

  1. I’m curious about the texture of these burgers. I’ve tried many, many veggie burger recipes, and find that many of them end up mushy. Perhaps baking them at a lower temperature helps to firm these up?

    The recipe I’m currently working on has gluten as a main component. I’d like to loosen it up a bit, and play with adding different veggies. Thank goodness tasting the experiments is always fun!

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