Craving a delicious and satisfying burger? These vegan burgers are packed with flavor and protein, and they’re easy to make at home. Enjoy them with your favorite toppings and condiments for a truly satisfying meal.

Vegan Burgers with Chickpeas and Beets

Total Time: 20 minutes
Servings: 4

Ingredients

1 tablespoon olive oil

1 small white or yellow onion, chopped

2 cloves garlic, minced

1/2 cup roasted, unsalted (or lightly salted) almonds (60g)

1/3 cup chickpea flour (40g)

1 tablespoon ground flaxseed

1/2 teaspoon smoked paprika

1/2 teaspoon fine salt

1 1/2 cups cooked chickpeas (240g, or 1 15-ounce / 425g can chickpeas, drained and rinsed)

1 batch simple oven roasted beets (about 7oz / 200g cooked beets after preparation; substitute cooked, store-bought beets if you like)

6 burger buns, toasted if desired, for serving

Tthinly sliced cucumber rounds or quick pickled cucumber slices

Raw or quick pickled carrot ribbons

Lettuce leaves

Vegan ranch dressing, vegan tzatziki, or roasted beet ketchup

Instructions

1. Preheat the oven to 375°F / 190°C. 
2. Line a baking sheet with parchment paper and lightly grease the sheet with oil
3. Heat the olive oil in a frying pan over medium heat. 
4. Add the onion. 
5. Sauté the onion for 5-7 minutes, or until translucent and tender, stirring often. 
6. Add the garlic to the pan and sauté the ingredients for another 1-2 minutes, or until the garlic is quite fragrant.
7. Place the almonds into a food processor fitted with the S blade. 
8. Process the almonds for 2 minutes, or until they are a finely ground meal. 
9. Add the chickpea flour, ground flaxseed, paprika, and salt, the pulse to combine these dry ingredients. 
10. Transfer them to a mixing bowl.
11. Add the cooked onion and garlic, chickpeas and cooked beets to the processor. 
12. Process the mixture for 30-60 seconds, or until it is evenly mixed and the ingredients are quite broken down.
13. There should be no whole chickpeas remaining, and the mixture should be well ground up. Transfer it to the bowl with the almond, chickpea flour, and seasoning mixture.
14. Mix everything well. 
15. The burger base will be sticky at this point. Cover the bowl and allow it to stand for 10 minutes, in order for it to thicken up.
16. Use your hands to shape the burgers into 6 patties, each about 3 1/2 inches / 9cm wide in diameter. 
17. Patties can be stores in the fridge for upto 5 days in an airtight container or in freezer for upto 8 weeks
18. Transfer the burgers to the prepared baking sheet.
19. Bake the burgers for 20 minutes. After 20 minutes, spray or brush the top sides with avocado oil, then flip the burgers. 
20. Bake the burgers for another 15-20 minutes, or until firm and browning on both sides.
21. To serve, place each burger on a toasted or untoasted bun.
22.  Top with vegetables and sauce of choice. Enjoy.
23. Or you can just store the burgers in an airtight container in the fridge for upto 1 week. Reheat and enjoy whenever you want.