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Beet Chickpea Burgers With Harissa Spread
[Vegan, Gluten-Free]

DS By: Denisse Salinas

Author Bio

I'm Denisse; I own a Santa Barbara-based private chef and catering company called Le Petit... Read More

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Beet Chickpea Burgers With Harissa Spread [Vegan, Gluten-Free]

4-5

Dairy Free

It’s amazing how some grains, beans, and vegetables can turn into a burger that is so satisfying! I mean, just look at the bright fuchsia hue of these beet chickpea burgers - is any other burger prettier to look at? The combination of quinoa and red rice in the patties... Read More

Ingredients You Need for Beet Chickpea Burgers With Harissa Spread [Vegan, Gluten-Free]

For the Burger Patties:

1/2 cup red rice
1/2 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
1/4 cup chickpea flour
1 teaspoon chili powder
1/2 teaspoon salt
1/4 teaspoon black pepper

For the Harissa Spread:

1/2 cup vegan mayonnaise
1/2-1 teaspoon harissa paste
Pinch of salt
Pinch of black pepper

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How to Prepare Beet Chickpea Burgers With Harissa Spread [Vegan, Gluten-Free]

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, about 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 1/2-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 one mini patty.
Preheat oven to 350°F. 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.

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