by : Michelle Calcatelli
Ingredients (makes 6/8 burgers)
- 2 large raw beets
- 1 head of garlic
- 1/4 cup aquafaba (chickpea water, from canned chickpeas)
- 2 cups split-pea flour
- Herbs of choice
- A pinch of salt
- 1 tbsp sesame seeds (for garnishing)
- 15 minutes
- 10 minutes
Total time (prepping + cooking)
- 25 minutes
- Peel raw beets under running water, then chop and place in a blender with an S blade.
- Add the rest of the ingredients.
- Blend on high speed for 5 minutes, until a ball of “dough” forms.
- Shape “dough” into burgers, sprinkle with sesame seeds then set on a baking sheet or plate in the freezer for 5 minutes.
- Once chilled, grill the burgers about 5 minutes per side. Alternatively, you can also pan fry with a little EVOO.
- Serve immediately or store in the fridge, once cooled off, for a maximum of 2 days.
Of special notice
- Split-pea flour is one of the best sources of clean protein you could get your hands on. It has a distinct sweet smell, but it can be added to anything, since its taste does not affect the recipe you are following.
- Chilling the “dough” before cooking it gives it a chance to firm up, as the dry and liquid ingredients soak each other up.
- These burgers are awesome cold too, as well as served with a tbsp of avocado spread on burgers buns.
Hi there! My name is Michelle. I'm an American living in Italy, mom of two girls, a lover of travel, music and good food shared with loved ones. I am a freelance grant writer and a former agricultural development practitioner, having worked mostly in rural Africa for 18 years. I look forward to creating a space here - with your help - where we can exchange dreams, ideas and kindness to start shaping a better tomorrow.