BEET BURGERS WITH BLACK CHANA /KALA CHANA AND BROWN RICE

bread crumbs

🥗Healthier: ground oats

💰Cheaper: crushed crackers

Ground oats provide a gluten-free option while crushed crackers can be a budget-friendly substitute.

egg

🥗Healthier: flaxseed meal

💰Cheaper: applesauce

Flaxseed meal acts as a binder in vegan recipes while applesauce can add moisture.

olive oil

🥗Healthier: avocado oil

💰Cheaper: canola oil

Avocado oil is great for high-heat cooking, while canola oil is often more affordable.

burger buns

🥗Healthier: whole grain buns

💰Cheaper: white bread

Whole grain buns provide more fiber, while white bread can be a lower-cost option.

Heat 2 tsp of oil in a skillet over medium heat.

Add 1/4 cup of finely chopped white onions and sauté until just soft and translucent, being careful not to brown them.

Add 2 medium-sized grated beets to the skillet and sauté until soft, allowing moisture to be absorbed; then set aside to cool.

Soak 1 and 1/4 cup kala chana overnight, then cook and cool to room temperature.

Use 1 cup of cooked brown wild mixed rice that is also at room temperature.

Process the kala chana until coarse in texture, ensuring it is not hot to avoid a gooey mixture.

In a bowl, combine the processed kala chana, cooled beet mixture, salt to taste, 1 tbsp dry parsley, 1 tsp fresh thyme, and juice of half a lemon.

If the mixture is too moist, add 1 tbsp of all-purpose flour to help bind the patties together.

Form medium-sized patties from the mixture, making about four patties in total.

Heat a grill pan over medium-high heat and grill the patties for 3-4 minutes on each side, ensuring they are browned but not overcooked.

Remove the patties from the grill and grill the burger buns for a couple of minutes until browned.

Assemble the burgers by placing baby greens on the bun, followed by the burger patty, and top with goat cheese before placing the other bun on top.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens