- 2 cups coarsely grated beets from 1 medium yellow + 1 medium red beet, or 1 large red beet
- 2 cans low-sodium chickpeas, rinsed and drained
- 1 medium red onion, diced
- 4 cloves garlic, coarsely chopped
- 3 tablespoons tapioca flour
- 1/2 cup rolled oats
- 1/8 teaspoon freshly ground black pepper
- 1 teaspoon sea salt (or to taste)
- 2 cups whole wheat or gluten-free panko
- 1/4 cup apple cider vinegar
- 1 tablespoon blackstrap molasses
- 4 teaspoons soy sauce
- 1 teaspoon tamarind concentrate (available online or in Indian grocery)
- 1 teaspoon ground sumac (available online or in Middle Eastern grocery)
- 1 teaspoon tomato paste
- 3 tablespoons smoked paprika
- 1/2 teaspoon Dijon mustard
- 1 teaspoon ground cumin, preferably freshly roasted and ground cumin seed (available online or in Indian grocery)
- 3 tablespoons porcini powder from 1/2 cup dried, sliced porcini (create your own fresh spices by grinding dried mushrooms or chili peppers in a spice or coffee grinder)
- 1/4 teaspoon chipotle powder or other ground chili
Peel beets and coarsely grate in a food processor or by hand. Steam until almost tender. Set aside.
Dry roast cumin seed, if using, until just fragrant. Cool and grind to a powder in a spice/coffee grinder. Grind porcini and chili peppers to powders.
Drain/squeeze beets to remove any juices. In a food processor, combine beets, chickpeas, onion, garlic, tapioca flour, oats, salt, and pepper. Pulse to a coarse, shaggy mixture. Don't over-process.
Mix marinade ingredients.
In a bowl, add beet mixture and marinade. Combine well. Stir in the panko. Preheat a nonstick pan or grill over medium heat for 5 minutes.
Shape patties in a 3” mold and press to compact. Lower flame to low-medium. Cook 5 minutes on per side. They should be just lightly browned on each side. Adjust flame accordingly. Remove from pan/grill to a cooling rack for a few minutes to firm up.
Build your burger, garnish with your favorite toppings, and DIG IN!
About this recipe
Recipe for my dairy- and nut-free, Easy-Cheesy sauce!