The UnBEETable Burger Recipe

Make the Patty Mixture

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.

Form the Patties

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

Cook 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.

Blend the Ingredients

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

Prepare the Carrots and Zucchini

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.

Build the Burger

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.