Ingredients
The following ingredients have 7 Servings
- 3 1/2 – 4 cups peeled and chopped beets, once baked it will be about 1 1/2 cups
- 1 cup cooked brown rice
- 1-15 ounce can of chickpeas, drained and rinsed
- 1 teaspoon fresh thyme leaves, minced
- 1 clove garlic, minced
- 1 tablespoon balsamic vinegar
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1 small bunch of kale, dino or curly
- olive oil
- salt
- pepper
- 1/4 cup tahini
- 1 clove garlic, minced
- 1 1/2-2 teaspoons fresh thyme, minced
- juice of 1/2 a lemon
- 1 pinch salt
- 2-5 tablespoons water, depending on how thick or thin you would like it
Instruction
- Pre-heat the oven to 400 degrees F. Place the diced beets onto a large sheetpan and drizzle with a little bit if olive oil and season with a pinch of salt and pepper. Roast beets for about 40-45 minutes, until they are cooked through. Let cool for about 10 minutes.
- In a food processor, add the beets, chickpeas, brown rice, thyme, balsamic vinegar, garlic, salt, and pepper. Process ingredients for about 15-30 seconds until everything is mixed together. You don’t want to process until ingredients form a paste, just until everything comes together.
- Form the mixture into patties, you will get about 6-8 depending on how big you make them. Place patties on a large baking sheet lined with parchment paper. Place baking sheet in the refrigerator for at least 30 minutes, this will make it easier for you to handle them when cooking.
- To cook beet burgers, place a large pan over medium heat and coat the bottom with olive oil. Once the pan is hot, add the beet burgers and cook for about 3-5 minutes on each side.
- Place the crispy kale on the bottom of the bun, top with the beet burger, and spread the top of the bun with the thyme tahini sauce. Enjoy!
