In my experience, plant-based burgers can be underwhelming. Don't get me wrong- I love a good black bean and corn burger (fun fact: I made forty for our wedding) but overall, if I'm going to eat a burger, I want it hearty. I want it to stick to my ribs and burst with flavor and satisfy my tastebuds and my belly. But we could all eat more plants, too, amiright? This burger is the perfect mix of both.
Colorful, savory and hearty, with sweet potatoes, beets and chickpea flour to round out the texture and add a bit of protein, I'm a little obsessed with these easy plant-based beet, sweet potato and dill patties. They're easy enough to make up a batch and grill tonight, and freeze half for summertime gatherings when you need something quick. Chickpea flour, or Garbanzo Bean flour, is fairly simple to find-- Bob's Red Mill is the brand I frequently use.
Sweet Potato Beet Burgers Makes 4-5 decent sized burgers
1 cup peeled and grated beets
1 1/2 cups peeled and grated sweet potatoes
2 tbsp fresh dill (more if desired)
1/2 cup chickpea (garbanzo bean) flour 1 tbsp chia seeds
1 tsp sea salt
1 tsp ground coriander
1/4 tsp garlic powder
1/4 tsp onion powder
1. In a large bowl, mix together beets, sweet potatoes and dill (start with 2 tbsp, add more if you're a dill fan).
2. In a separate bowl, whisk chickpea flour, chia seeds, salt and spices.
3. Mix flour mixture into beet and sweet potato mixture until the mix starts coming together. It will form into a large ball. Divide ball into 4-5 smaller balls and form into tight patties. Let sit for about 5 minutes to firm up before baking or grilling. Serve on a sprouted bun with green goddess dressing or alone over salad.
Bake: Line a baking sheet with parchment. Preheat oven to 375. Bake for 15-20 minutes, flipping halfway until firm.
Grill: Once formed, place on well greased grill (I recommend using a rack, if you have one) and grill for ~3-5 minutes per side until firm throughout.
*Need more staying power? Add an egg- be mindful these *will* be more wet. You might need an extra 1/4 cup chickpea four, and I recommend baking before finishing on the grill.