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Beet Chickpea Burger on a marble board

Beet Chickpea Burgers with Harissa Spread (Vegan)

These Beet Chickpea Burgers with a vegan harissa spread are the ULTIMATE veggie burger. Their gorgeous bright pink hue makes them even more mouthwatering.

Course Main Course
Cuisine American
Keyword chickpea patties, easy buger recipe, vegan chickpea burger recipe
Prep Time 15 minutes
Cook Time 15 minutes
Total Time 28 minutes
Servings 4 -5
Calories 450 kcal
Author Denisse Salinas

Ingredients

FOR THE BURGER PATTIES:

  • 1/2 cup cooked brown rice cooled
  • 1/2 cup cooked quinoa cooled
  • 1 cup onion diced
  • 1 large carrot shredded
  • 1 tablespoon vegetable oil plus more for cooking burgers
  • 1 cup red beets cooked, cooled and roughly chopped (about 3 small beets)
  • 1 cup canned chickpeas drained and rinsed
  • 1/4 cup chickpea flour
  • 1 teaspoon chili powder
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper

FOR THE HARISSA MAYO:

  • 1/2 cup vegan mayonnaise
  • 1/2-1 teaspoon harissa paste
  • Pinch of salt
  • Pinch of black pepper

Instructions

  1. Heat a medium skillet over medium high heat and add oil. When hot, add onion and carrot and cook until vegetables are softened and onions are translucent, about 5-7 minutes. Remove from heat.

  2. Add quinoa, rice, onion and carrots, beets, chickpeas, chickpea flour, chili powder, salt and pepper to a food processor and pulse gently until mixture holds together.

  3. Transfer to a large bowl and using a 1/2 cup measuring cup, portion mixture out into equal sized mounds, pressing and shaping them into patties with your hands. Depending on the size of your beets and other vegetables, you should end up with 4-5 patties. I ended up with 4 equal patties plus enough leftover to form 1 mini patty.
  4. Preheat oven to 350 degrees. Coat the bottom of a wide, oven safe skillet with oil and heat over medium heat. Add the burger patties and cook until the first side achieves a browned crust, about 2-3 minutes, then flip and repeat on the second side. Reduce the heat if the burger is browning too quickly.
  5. Transfer skillet to oven to finish cooking for about 6-8 minutes, or until patties are warmed through. Remove from oven and make the Harissa spread while the patties cool slightly.
  6. In a small bowl, whisk together vegan mayonnaise, Harissa paste, salt and pepper. Assemble burgers on toasted buns with desired toppings and Harissa spread.