This is part of our #5under5 recipe series, a collection of original plant-based recipes made by yours truly that cost less than $5 per serving and can be made with only five ingredients. No way, right?! Beet burgers are all the rage right now, and these beautiful beet patties are inspired by vibrant Mediterranean flavors. Chickpeas, eggplant, and tahini join with beets and quinoa to make a fusion burger that's absolutely out of this world! Plus, they're absolutely stuffed full of protein (thanks, chickpeas and quinoa!) and baked. These are burgers that will lift you right up and keep you going all day! And did we mention that you can make five of these amazing beet patties for under $5.00? You heard it here first, folks! Life is pretty beautiful. Have an idea for a #5under5 recipe? Send it to [email protected] and you might just see it on the site next week! If you make this dish, make sure to post it on social media with #5under5 and @onegreenplanet so we can see your amazing creation!

#5under5: Protein-Packed Mediterranean Beet Sliders [Vegan, Gluten-Free]

Advertisement
Advertisement

Ingredients

The main ingredients in this recipe are beets, eggplant, chickpeas, quinoa, and tahini. Pantry/optional items include spices, lemon, and flaked almonds.
  • 1 cup raw beets (about 1 or 2 large), peeled and shredded or finely chopped – $1.13
  • 3/4 cup eggplant, cubed and lightly steamed until fork-tender (not peeled) – $0.75
  • 1/2 cup quinoa, cooked – $0.62
  • 1/2 15-ounce can chickpeas – $0.40
  • 1 tablespoon tahini – $0.17
  • 1/2 tablespoon Mediterranean or Middle Eastern spice blend (or come up with your own flavoring!)
  • Salt and pepper to taste
  • Optional: a squeeze of lemon juice and flaked almonds for coating the burgers
Total Cost Per Serving (5 burger patties): $3.07 LIKE THIS RECIPE? BROWSE THROUGH OUR OTHER FAB #5UNDER5 RECIPES!
Advertisement

Preparation

  1. Preheat your oven to 350°F.
  2. Transfer the shredded beets to a large mixing bowl and set aside.
  3. In a blender or food processor, pulse the cooked eggplant and chickpeas together until a thick, chunky paste is formed. Don't get this puree completely smooth – you want to keep a fair amount of eggplant pieces and chickpeas intact.
  4. Scrape out the eggplant and chickpea puree and add it to the mixing bowl with the beets. Add the cooked quinoa, tahini, and spices. Mix and adjust seasoning. Add a squeeze of lemon if you want or have it.
  5. Using a half-cup measure to portion out the burger dough, make five patties. Definitely wear gloves for this part, unless you want hot pink hands!
  6. If you're using the almonds, chop them really finely on a cutting board. Coat each burger patty with chopped almonds.
  7. Grease a baking sheet with olive oil and place the patties. Bake for 35-40 minutes, or until the patties are crisp-looking on the outside and cooked through on the inside. You may need to flip them over once or twice during baking to ensure they are evenly browned.
  8. Once the burgers are cooked, pile them on buns with your favorite burger fixings and an extra drizzle of tahini sauce!

Notes

You could also enjoy these burger patties without the buns, such as on a bed of lettuce or accompanying your favorite grains and veggies. Throwing a handful of golden raisins and chopped fresh cilantro or parsley into the mix would be a really nice way to make these patties even more Mediterranean inspired! The cost of the serving size above is based on the NYC Metro Area product pricing below: Beets (1 pound): $1.69 Eggplant (1 large): $1.79 Chickpeas (15-ounce can): $0.79 Tahini: $5.49 Quinoa: $2.50

Advertisement
Advertisement

Nutritional Information

Total Calories: 617 | Total Carbs: 115 g | Total Fat: 14 g | Total Protein: 26 g | Total Sodium: 915 g | Total Sugar: 30 g (Per Serving: makes 5 patties) Calories: 123 | Carbs: 23 g | Fat: 3 g | Protein: 5 g | Sodium: 183 mg | Sugar: 6 g We calculated the sodium content taking into consideration that draining and rinsing canned beans reduces sodium content by 41 percent. Note: The information shown is based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.