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Loaded Beet Burger – Grillable veggie burger patties
Prep Time
30 mins
Cook Time
15 mins
A simple and delicious veggie burger recipe that will spice up with any back-to-school and back to-work meals! Made from just a few pantry essentials, they are loaded with plant-based protein, fibre, vitamins and nutrients.
Course: bbq, Brunch, Lunch
Keyword: back-to-school, beet burger, healthy burgers, mealprep, meatless, vegan, veggie burger
Servings: 6 large patties
Calories: 189 kcal
Author: H.P.
The loaded veg burgers
  • 1 can (~265gchickpeas drained, rinsed and dried
  • 1 medium (~350-400gzucchini grated  squeeze out moisture to retain approx. 250-300gr dry shreds
  • 1 medium red beetroot
  • 2 carrots ~150-165gr, shredded
  • 1 tbsp grated ginger approx. 8gr thumb-sized piece
  • 1.5 tbsp (~15gsesame seeds
  • 100 gr rolled oats (jumbo oat flakes
  • 12-15 ml oil for pan frying
  • OPTIONAL some red onion cut into rings
Seasonings and herbs
  • 2 shallots ~60gr
  • 3 garlic cloves
  • ½ tsp cayenne pepper
  • 1 tbsp (~15mlow sodium soy sauce
  • 2 tbsp tomato puree
  • ½ tsp chilli flakes
  • ½ tsp cumin
  • ¼ tsp (~1gsalt
  • ¼ tsp pepper
  • 1 bunch of coriander
  • 2 stalk green onions
Prepare the ingredients
  1. Drain, rinse and dry chickpea from the can (See Note 1)
  2. Wash and grate zucchini. Squeeze out the moisture with hand, kitchen towel, or with a potato ricer. This will avoid the mixture to be soggy
  3. Peel and grate beetroot. Use glove and glass chop board if you have to prevent colour stains
  4. Mince shallot and garlic
  5. Roughly chop green onion and coriander
  1. Heat 1 tbsp (approx. oil in a pan, on medium heat
  2. Sautee onion for 2-3 mins until translucent
  3. Add garlic, followed by tomato paste
  4. Add carrot and beetroot.
  5. Cook for about 2mins
  6. Add shredded zucchini
  7. Add half of the seasoning spices and 1 tbsp soy sauce
  8. Cook for about 5 minutes until vegetables are soft and cooked
  9. As beet and zucchini will produce moisture during cooking, you’d want to squeeze out the extra liquid with a colander
  10. Transfer chickpeas to the food processor, followed by the remainder of the seasoning
  11. Add the sautéed vegetable mixture, coriander and green onion
  12. Pulse until chickpeas are broken down and well blended with the vegetables
  13. Add rolled oats and sesame seeds
  14. Pulse a few times until everything is incorporated into a coarse patty mixture
  15. Add salt to taste if needed
  16. Form into 4-6 round patties
  17. (OPTIONAL) Press onto both sides of the patties some rings of red onion (See Note 2)
Final cooking - Bake/Grill/Pan-fry
  1. Heat some oil in a pan, on medium heat
  2. If pan-fry: heat oil on medium heat and fry each side for about 2-3 mins
  3. If bake: brush each side of the patties with some oil. Bake for 10-12 mins at 180C/375F
  4. If grill: rush each side of the patties with some oil and grill for a few mins
Recipe Notes

(1) Save the chickpea liquid (aka aquafaba) from the can. Store in closed container in the fridge. This can be used as egg white substitute in baking and cooking.
(2) Adding the onion rings really elevates the flavour of veggie burgers as they caramelise during cooking and produce natural umami