Simple, practical, and full of everyday flavour, Beet, Oats, Grabanzo Bean/Chickepea Burger Sliders is a vegan, vegetarian American, Vegan main course made with medium beet, garbanzo beans/chickpeas, and medium potato boiled in about 35 minutes. The recipe lays out the ingredients and each cooking step clearly, so you can adjust seasoning, texture, and serving size for your own kitchen.

Recipe Snapshot

  • Prep time: 15 minutes
  • Cook time: 20 minutes
  • Total time: 35 minutes
  • Yield: 8 patties
  • Category: Main Course
  • Cuisine: American, Vegan

Ingredients

  • 1/2 medium beet ((peeled and grated/shredded))
  • 1/2 cup garbanzo beans/chickpeas ((washed and drained if canned, cooked till soft after soaking overnight, if dry beans))
  • 1/2 medium potato boiled ((1/3 cup))
  • 1/2 cup oats ((coarsely crushed/blended))
  • 2 teaspoons minced garlic ((3-4 cloves))
  • 1 tablespoon thick tomato paste or pureed roasted tomato.
  • 1/2 teaspoon cumin powder
  • 1/2 teaspoon salt or to taste
  • 1/4 teaspoon chili powder/chili flakes/black pepper (or to taste)
  • 1/2 teaspoon chole/chana masala powder ((See Notes or garam masala or spice mix(cajun or Mediterranean) of choice))
  • 1 tablespoon olive oil

Method

  1. In a bowl, add grated beet, mashed garbanzo beans, mashed potato. Mix and mash well.
  2. Add in the salt, olive oil, tomato paste and spices. Mix well and let sit for 5 minutes.
  3. The mixture will get a little damp because of the salt and spices. Add half of the ground oats and mix well.
  4. Add more oats if needed to get the mixture to a dry enough state to make flat balls/ patties.
  5. Press the patties on the remaining oats on a plate, to stick the coarse oatmeal on both sides.
  6. Place patties on parchment paper on a baking sheet.
  7. Bake in preheated oven at 350 degrees F, for 15-20 minutes or until the patties start to feel crisp on the outside.
  8. Serve immediately with dipping sauce, or top some greens or in sliders, or cool on rack and store in refrigerator for 2-3 days! Have a fun meatless Tuesday!
  9. Notes: Chana/Chole Masala Powder Recipe: Dry roast and grind a teaspoon each of dry pomegranate seeds, cumin seeds, coriander seeds, with 1/2 teaspoon each cinnamon powder,black peppercorns and 1 dry red chili. Or you can buy it from any Indian Spice store!.

Kiyaan Singh’s Kitchen Note

Keep this recipe as a working base: cook once as written, then adjust spice, texture, and serving style for your own table.