Roasted Beet Burgers with Thyme Tahini Sauce

beet burger

Apologies in advance for the tahini sauce, I know there's been a lot of it so far. That said, tahini sauce is the best so I also feel like we're all on board about it. Yeah?

Veggie burgers are a menu regular for me/vegans and a challenge to perfect to say the least. They're also one of the most satisfying things to get right - a char on the burger, the just right density of a bun, non-destructive-of-the-patty toppings, and an excellent sauce. The combo can be magic. But most of the fun is just being on the journey to the perfect veggie burger, and running into a lot of delicious burger-like things along the way. This is one of those, and it's really really good- only a few shades from perfection.

So beets + thyme + tahini + chickpeas is generally what's going on here. And crispy kale. Mmmm!



Serves 6ish

Roasted Beet Patties:

    • 4 large chopped beets
    • 1 cup brown rice, cooked
    • 1 can of chickpeas, drained and rinsed
    • 1 tsp fresh thyme, minced
    • 1 clove garlic, minced
    • 1 tbsp balsamic vinegar
    • ½ tsp salt
    • ¼ tsp black pepper

    Crispy Kale Topping:

    • 1 bunch of kale, any kind
    • olive oil
    • s & p

    Thyme Tahini Sauce:

    • ¼ cup tahini
    • 1 clove garlic, minced
    • 2 tsp fresh thyme, minced
    • juice of ½ a lemon
    • salt to taste - a pinch or two
    • 2-5 tablespoons water, depending thickness



    1) Pre-heat your oven to 400. Dice up the beets, toss them on a baking sheet, olive oil + salt + pepper them, then roast for 40 minutes. At the same time as the beets are roasting, cook your rice. When the beets are done, let them cool a bit.

    2) Take the beets pan (sans beets) and reuse for the crispy kale. De-stem the kale, cut into pieces (like you would lettuce for salad), and put them on your baking sheet. Sprinkle generously with olive oil, salt and pepper, and bake for 15 minutes. Enlist massive self control to not eat all of them because they are so good.

    They taste even better than they look.

    They taste even better than they look.

    3) Put all of the following into a food processor: beets, chickpeas, cooked brown rice, thyme, balsamic vinegar, garlic, salt, and pepper. Blend it up, 15 seconds or so. You don't want to make a paste, just get it nice and combined.

    4) Form into patties! Ideally, you'd put out them on a baking sheet with parchment paper and chill for abut 30 minutes, which makes them hold form better, but we skipped this and it was still fine. (Sometimes you're hangry.)

    5) Next, cook them up just like any burger. Heat up a cast iron or regular skillet to medium low, put some oil, and cook for about 6 minutes on each side.

    6) While the burgers are cooking, make your sauce by mixing all of the ingredients together in a small bowl. Bonus points for whisking!

    7) Build your burger! A note on composition: go with the crispy kale on the bottom of the bun, top with the beet burger, then spread the top of the bun with thyme tahini sauce. 👌🏼

    xo, 🍔

    beet burger 2