Chickpea + Beetroot Vege Burger

BY Sarah Tanner

Ready in 30 minutes cooking time, 15 minutes prep | Serves 6

Loaded with clean nutrients and a super simple base to start with, make these patties your own with extra flavours, herbs and spices.
For younger children, stick to this recipe, and as they get a little older and more adventurous, add some fresh coriander, capsicum, grated carrot and even cooked mushroom to the patty. Just reduce the amount of chickpeas to every new ingredient you introduce.
Perfect for watching sports on the TV in the weekend, or after playing school sports too.


For the Patties

1 can Organic Chickpeas (Garbanzo Beans)

1 cup cooked beetroot

1/2 cup Organic Rolled Oats, Jumbo Wholegrain

2 tsp crushed garlic

2 tsp Organic Onion Powder

½ tsp salt

1 tsp Paprika

1 tsp ground coriander

2 tsp Organic Olive Oil, Extra Virgin Cold-Pressed

1/8 tsp Organic Sriracha Chilli Sauce

For the Burgers

Burger buns

1 tbsp Organic Garlic Aioli

1 avocado, stone removed and smashed with a little lemon juice and salt

1 carrot, spiraled

Leafy greens

Optional extras – Ceres Organics gherkins, mustard and caramelized onion


Preheat the oven to 180C.

Place all the patty ingredients excluding the beetroot into a food processor and whiz until smooth. Add the cooked beetroot and whiz again until fully combined and a smooth mixture has formed.

Especially for younger children, it’s good to try and not have any lumps or too much texture.

Form into patties and place on an oven tray.

Bake in the oven for 15 minutes, flip and cook for another 15 minutes.