Beetroot & Chickpea burgers

Meat free and packed with flavour

8 serves
35 minutes



    • 1 can of chickpeas
    • 2 medium size cooked beetroots (you can also use raw beets)
    • 1 onion, diced
    • 2 cloves of garlic
    • ½ cup of oats
    •  cup of nutritional yeast
    • bunch of fresh parsley
    • salt, pepper


    • 150ml Greek yogurt
    • 1 teaspoon crushed garlic
    • 1 teaspoon lemon juice
    • 1 tablespoon chopped olives
    • 1 teaspoon olive oil
    • 1 finely chopped mint


    • Preheat oven to 200°C.
    • Rinse and drain chickpeas very well and dice beets and onion.
    • Add chickpeas, beets, onion, garlic, oat, nutritional yeast, parsley, salt and pepper to a food processor and process until everything is mixed well together but still has a bit of a chunky consistency.
    • Divide the mixture into 8 portions and shape into patties. If the mixture is too wet, add a couple tablespoons of oat or chickpea flour first.
    • Arrange patties on the baking sheet and bake for 25-30 minutes, turning them over once halfway through baking time.
    • Serve on buns with red onion, avocado, tomato, greens & your delicious sauce.

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