Beetroot, chickpea and kale burgers 


3 beetroot, roasted and cooled

1 can of chickpeas

1/2 large bunch of kale leaves (remove stalks)

2 teaspoons Cumin

2 cloves garlic

3 tablespoons nutritional yeast flakes

1 tablespoon hemp seeds

Pepper to taste


  1. Roast the beetroot in a hot oven (200 degrees) for 45-60 mins. You should be able to score them with a fork easily to know that they are done.  Leave to cool, and peel once they are cool.
  2. Sauté kale in olive oil for 10-15 mins until wilted. Set aside to cool.
  3. Add chickpeas, cooled beetroot and kale to a blender with cumin, garlic & yeast flakes and blend until the mix comes together.
  4. Transfer to a bowl and mix in hemp seeds.
  5. Shape into burger patties (you’ll make about 6 in total with this mix).
  6. Place onto sheet of baking paper and wrap in foil. Freeze patties for at least four hours before cooking.
  7. Cook the burgers in a hot oven (200 degrees) or in a frying pan with a little olive oil. Make sure to flip them self way through, whatever cooking method you choose!
  8. Serve on burger buns with your favourite toppings. We love jalapeños, baby spinach and Vegenaise with ours!

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