Vegan Beetroot Burgers

What do I need?

• 1 1/2 cups roasted and diced beetroot (about 4 cups raw)
• 1/2 tsp salt
• 1/4 tsp black pepper
• Olive oil, for roasting and cooking
• 450 g can of chickpeas, drained and rinsed
• 1 cup cooked brown rice
• 1 tsp fresh thyme leaves, minced
• 1/4 cup fresh parsley, chopped
• 1 tbsp balsamic vinegar
• 3 cloves garlic, minced
• 6 large burger buns
• 2 kale bunches, chopped
• 1 red onion, sliced
• 1 continental cucumber, sliced
• 100 g vegan aioli

How do I make it?

1. Preheat your oven to 220°C.
2. Wash, peel, and dice the beetroot into bite-sized pieces. Spread them on a large baking tray, drizzle with olive oil, and season with salt and pepper. Roast for 40-45 minutes until fork-tender. Let cool for 10 minutes.
3. In a food processor, combine chickpeas, cooked brown rice, minced thyme, chopped parsley, balsamic vinegar, minced garlic, salt, and pepper. Pulse until partially mixed. Add the roasted beetroot and pulse until the mixture comes together, being careful not to over-puree.
4. Form the burger mixture into patties. You should get about 6 patties. Refrigerate for at least 20 minutes if desired for a firmer texture.
5. Heat olive oil in a large pan over medium heat. Cook the patties for 3-5 minutes on each side until golden brown. Note that the colour may darken due to the beets. Alternatively, you can bake them in a preheated oven at 190°C for 20-25 minutes or grill them over medium heat for 4-5 minutes per side.
6. Slice the burger buns in half and toast them in the pan for about 2 minutes. Place kale, onion slices, cucumber slices, and a dollop of aioli on each bun. Add the cooked beet burger patty and cover with the top bun.