Beet, Oats, Garbanzo Bean/Chickpea Burger Sliders served topped with tomatoes, basil or baby greens between multigrain olive oil buns. Vegan Recipe. Jump to Recipe
Super Fun Slider Alert! Some beet and bean patties served topped with tomatoes, basil or baby greens between multigrain olive oil buns (recipe coming up). We also added some cashew basil pesto which I had made a day before. You can use any sauce of choice! Vegan mayo, tahini or chipotle or bbq! Or good ol Ketchup! or spicy Sriracha! 🙂 or even better Some Cilantro Chutney!
For more yummylicious veggie burger ideas, please do check out LunchboxBunch’s Veggie burger Test Kitchen . Kathy is such an inspiration to cook healthy plant based meals and amazing ideas for all meals, snacks, desserts and what not!
Beets are an amazing source of folate, manganese, potassium, fibre and contain powerful nutrient compounds that help protect against heart disease, birth defects and certain cancers, especially colon cancer. They do have a very distinct metallic taste and these burgers are one of the fun ways to hide it !
Beet, Oats, Grabanzo Bean/Chickepea Burger Sliders
Beet, Oats, Garbanzo Bean/Chickpea Burger Sliders served topped with tomatoes, basil or baby greens between multigrain olive oil buns. Vegan Recipe.
Servings: 8 patties
Calories: 65kcal
Ingredients
- 1/2 (0.5 ) medium beet (peeled and grated/shredded)
- 1/2 cup (82 g) garbanzo beans/chickpeas (washed and drained if canned, cooked till soft after soaking overnight, if dry beans)
- 1/2 (0.5 ) medium potato boiled (1/3 cup)
- 1/2 cup (40.5 g) oats (coarsely crushed/blended)
- 2 teaspoons minced garlic (3-4 cloves)
- 1 tablespoon thick tomato paste or pureed roasted tomato.
- 1/2 teaspoon (0.5 teaspoon) cumin powder
- 1/2 teaspoon (0.5 teaspoon) salt or to taste
- 1/4 teaspoon (0.25 teaspoon) chili powder/chili flakes/black pepper or to taste
- 1/2 teaspoon (0.5 teaspoon) chole/chana masala powder (See Notes or garam masala or spice mix(cajun or Mediterranean) of choice)
- 1 tablespoon olive oil
Instructions
- In a bowl, add grated beet, mashed garbanzo beans, mashed potato. Mix and mash well.
- Add in the salt, olive oil, tomato paste and spices. Mix well and let sit for 5 minutes.
- The mixture will get a little damp because of the salt and spices. Add half of the ground oats and mix well.
- Add more oats if needed to get the mixture to a dry enough state to make flat balls/ patties.
- Press the patties on the remaining oats on a plate, to stick the coarse oatmeal on both sides.
- Place patties on parchment paper on a baking sheet.
- Bake in preheated oven at 350 degrees F, for 15-20 minutes or until the patties start to feel crisp on the outside.
- Serve immediately with dipping sauce, or top some greens or in sliders, or cool on rack and store in refrigerator for 2-3 days! Have a fun meatless Tuesday!
- Notes: Chana/Chole Masala Powder Recipe: Dry roast and grind a teaspoon each of dry pomegranate seeds, cumin seeds, coriander seeds, with 1/2 teaspoon each cinnamon powder,black peppercorns and 1 dry red chili. Or you can buy it from any Indian Spice store!.
Notes
- You can make these mini cutlets into bigger patty for a burger as well. Just bake for 7-10 minutes longer. You can also add leftover bean curries like Chole (garbanzo bean curry or black eye pea curry) to the patty. Top these with favorite greens, slaw, sauces, herbs and anything and everything:)!!
- Nutritional value is based on 1 serving
Nutrition
Nutrition Facts
Beet, Oats, Grabanzo Bean/Chickepea Burger Sliders
Amount Per Serving
Calories 65 Calories from Fat 18
% Daily Value*
Fat 2g3%
Sodium 168mg7%
Potassium 140mg4%
Carbohydrates 9g3%
Fiber 1g4%
Sugar 1g1%
Protein 2g4%
Vitamin A 50IU1%
Vitamin C 2.6mg3%
Calcium 13mg1%
Iron 1.1mg6%
* Percent Daily Values are based on a 2000 calorie diet.
You can make these mini cutlets into bigger patty for a burger as well. Just bake for 7-10 minutes longer. You can also add leftover bean curries like Chole (garbanzo bean curry or black eye pea curry) to the patty. Top these with favorite greens, slaw, sauces, herbs and anything and everything:)!!
This cutie is heading to Ricki’s Wellness Weekend Event at DietDessertDogs!
And to MLLA #38 hosted by Preeti.Thank you Susan from the well seasoned cook for the event.
ANU says
August 9, 2011 at 8:28 pmawesome healthy burger…lov ethe colors!
http://anuzhealthykitchen.blogspot.com/2011/07/event-berries-strawberry-desserts.htmll
Umm Mymoonah says
August 10, 2011 at 12:45 amVery healthy burgers, Yumm!
Priya Sreeram says
August 10, 2011 at 6:28 amooh la la – fun indeed & healthy to boot; loved the cashew-basil pesto also ! nice
Kalpana Sareesh says
August 10, 2011 at 7:10 amwow healthy yummy baked .. yumm!!!
Tres Delicious says
August 10, 2011 at 7:07 pmnow I won’t be stressed out about weight gain issues 🙂 very healthy.
Kelly @ Eat Yourself Skinny says
August 10, 2011 at 7:56 pmWow these vegan sliders look incredible!! So glad I found your blog, new follower! xoxo
Richa says
August 10, 2011 at 8:38 pmThank you so much Anu, Umm, Priya, Kalpana, Tres Delicous and Kelly!
Yes, these are total fun and protein and nutrient rich. as snacks or made into a burgers for a whole meal!
Thank you so much for dropping by!
Junia says
August 10, 2011 at 10:54 pmi love the idea of putting beets in your burger! healthy and delicious! yay for sliders 😀
Padhu says
August 11, 2011 at 9:29 amHealthy burger! Very interesting
bittersweetblog says
August 11, 2011 at 3:00 pmWhat a bright, fun color! I really like the sound of all the flavors and nutrition going into this burger.
Ricki says
August 12, 2011 at 8:02 pmThese are definitely on my “to-try” list! And I love the bright color, too! Thanks so much for submitting the recipe to Wellness Weekend this week!
Richa says
August 13, 2011 at 5:00 amYay for Sliders indeed!.
Thanks Junia, Hannah, Padhu and Ricki!
Genevieve says
August 18, 2011 at 10:14 pmI made these last weekend and they were awesome – like beet falafels! Plus they were so cute!
Richa says
August 18, 2011 at 11:16 pmAwesome, thanks fro trying them Genevieve !
Aimee B. says
May 21, 2014 at 8:47 pmThese look awesome! Can they be pan fried instead of baked?
Richa says
May 21, 2014 at 9:04 pmyes.
Richa says
May 21, 2014 at 9:04 pmabout 3-4 mins each side
Hannah M Jordan says
May 5, 2018 at 7:35 pmWe made these tonight and they turned out great! I used sweet potato and regular potato (and I baked them in the oven instead of boiling) and golden beets and red beets (peeled). I baked some in the oven and some in the frying pan, my favorite way was doing both– baking them first and then frying them for just a couple of minutes afterwards. Served with siracha mayo, sliced onions, sliced tomatos. Yum!
Richa says
May 5, 2018 at 9:44 pmAwesome! This is such an old recipe of mine. I prob need to update it with some adjustments 🙂
Zanna says
April 30, 2020 at 12:06 pmSo yum. I didn’t have any tomato paste so I used a bit of tamarind paste for tanginess. Seriously goooood
Vegan Richa Support says
April 30, 2020 at 1:45 pmawesome. tamarind def kicks it up a notch! Nice.