Beetroot and Chickpea Burgers

October 9, 2018


I have been really trying to make an effort to eat more plant based foods. I decided that I really wanted to create a pattie that would be easy to make and would satisfy my family. I was overwhelmed with how much my family loved this recipe and just had to share it. We had ours on top of a beautiful salad. This would be perfect in Spring and Summer because it isn’t too heavy and can come together easily if you want more time to enjoy the sunshine. These are super delicious, I really hope you give them a go!  


RECIPE (makes 10 burgers)




2 large beetroots

3 tbsp olive oil

Pinch of salt



1 400g can chickpeas

1 cup raw cashews

1 clove garlic, crushed

1 cup fresh basil

¼ cup olive oil

Pinch of salt

2 tbsp sesame seeds



  1. Peel the beetroots and chop them into bite sized pieces. Lay the beetroot in a single layer in a non-stick tray. Drizzle over the 3 tbsp of olive oil and sprinkle some salt.

  2. Bake in a 180C oven for 30 minutes or until the beetroots have softened up a bit. Remove from the oven and allow to cool for 5 minutes.

  3. In a food processor, place the chickpeas, cashews, garlic, basil, ¼ cup olive oil, salt and the beetroots. Pulse until the ingredients come together to form a thick paste.

  4. Roll the mixture into patties (about the size of a ¼ cup) and lay them out on a non-stick tray.

  5. Sprinkle each pattie with sesame seeds.

  6. Bake in a 180C oven for 35-40 minutes.

TIP: When removing the patties from the tray, use a spatula to ensure that they don’t fall apart before they reach the plate.

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