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Plant-Based Beet Burgers

Two veggie burgers with pea shoots on a plate, with a rustic wooden background and a blue glass of water.
Beet red and deliciously easy to prepare, these vegetarian burgers are a lovely twist on traditional veggie burgers. Grill these up at your next backyard BBQ and pair with a sharp cheese and zippy greens. You’ll be so glad you did.

Yield 4 Large Patties
Prep Time 10 Minutes
Total Time 20 Minutes

  • 15 oz can chickpeas or cooked lentils, drained
  • 3 large beets, peeled and shredded
  • 1 egg
  • 3 cloves garlic
  • 4 Tbsp Nate’s 100% Pure Honey, divided
  • 1 Tbsp olive oil
  • 1 Tbsp vinegar
  • 1¼ cups french fried onions
  • ⅔ – ¾ cup rolled oats
  • 1 tsp salt
  • 4 burger buns or ciabatta rolls, halved
  • 4 oz goat cheese or brie
  • 1 cup pea shoots or arugula
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In a food processor, blend chickpeas, beets, egg, garlic, 1 tablespoon honey, olive oil and vinegar together until pureed. Add french fried onions and just enough oats to the mixture, pulsing until a thick dough the texture of burger meat forms.

Form into patties. Cook over grill* or in a cast-iron pan, until golden and edges are slightly charred.

Schmear cheese on the bottom half of each burger bun. Drizzle with remaining honey. Grill or toast buns in hot oven, just until cheese is melted and buns begin to turn a very light golden brown.

Place burgers on buns on top of melted cheese. Top with pea shoots or arugula.

Serve and enjoy.

*For best results, cook on a grill pan drizzled with olive oil, over a grill heated to medium.

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