Ingredients
Makes 4-6 burgers
- 1 large sweet potato
- 1 large beet, peeled
- 1 teaspoon olive oil
- 1 cup chickpeas
- 1 cup oats
- 1 tablespoon tomato paste
- 1 teaspoon cumin
- 1 teaspoon smoked paprika
- ½ teaspoon chili powder
- ½ teaspoon salt
Directions
Preheat the oven to 400 F. Pierce a sweet potato with a fork or knife and place on a baking sheet. Drizzle the beet with olive oil and wrap it in aluminum foil. Place on the baking sheet next to the the sweet potato. Bake for 45 minutes, or until soft. The beet may need an additional 5-10 minutes cooking time after the sweet potato is finished cooking. Let cool. The vegetables can be roasted ahead of time, and stored in the refrigerator until ready to use.
Place the chickpeas and oats in a food processor, and pulse two or three times. Peel the sweet potato and chop the beet into large chunks. Add the vegetables to the food processor, and pluse again. Then, add the tomato paste, spices, and salt, and pulse a few more times. The mixture should not be completely smooth, but should be processed enough to stay together when rolled into a ball with your fingers.
Form the mixture into patties. Refrigerate until ready to cook. To cook, heat the burgers on a cast iron skillet over medium heat for 4-5 minutes on each side. These burgers may also be grilled, although I recommend using a grill pan or basket. Grill on each side for 4 minutes, or until browned. Serve with your favorite burger fixings!
