House made beet, chickpea + pumpkin seed patty, vegan aioli, confit garlic, arugula, pickled red onion, crispy carrot chips, grilled zucchini, spicy harissa sauce, all on a pretzel bun.

In a large bowl, combine the grated beets, chickpeas, pumpkin seeds, cooked quinoa, minced garlic, ground flaxseed, olive oil, salt, black pepper, and cumin. Mash the mixture until it holds together but still has some texture.

Make the Patty Mixture

Shape the mixture into 4 equal patties. Place them on a baking sheet lined with parchment paper.

Form the Patties

Bake the patties in a preheated oven at 375°F (190°C) for about 25 minutes, flipping halfway through, until they are firm and slightly crispy.

Cook the Patties

In a blender, combine silken tofu, lemon juice, minced garlic, olive oil, and salt. Blend until smooth and creamy. Adjust seasoning to taste.

Blend the Ingredients

In a skillet, heat a little olive oil over medium heat. Sauté the thinly sliced carrots until they are crispy. Remove and set aside. In the same skillet, grill the zucchini slices until tender.

Prepare the Carrots and Zucchini

Spread a generous amount of vegan aioli on the bottom half of each pretzel bun. Add a patty, followed by confit garlic, arugula, pickled red onion, grilled zucchini, crispy carrot chips, and a drizzle of spicy harissa sauce. Top with the other half of the bun.

Build the Burger

Beets, cooked and grated

Chickpeas, canned and drained

Pumpkin seeds, raw

Quinoa, cooked

the unbeetable burger

Recipe information

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