- 20 min
- 60 min
- 4 large red beets, cleaned
- 1 cup cooked brown rice
- 1 piece of Doré-mi Haloumi cheese, sliced
- 1 (15 ounce) can of chickpeas, drained and rinsed
- 1 tsp fresh thyme leaves, minced
- 1 clove garlic, minced
- 1 tbsp balsamic vinegar
- ½ tsp salt
- ¼ tsp black pepper
- 1 small bunch of kale
- 2 tomatoes, sliced
- 1 red onion, sliced
- 6 burger buns
- Olive oil, salt & pepper, to taste
- 2 tbsp mayonnaise
- 1 tsp Dijon mustard
Preheat the oven to 400 °F. Line a cookie sheet with aluminum foil. Peel the beets, then place on aluminum foil and coat with olive oil. Lift the corners of the aluminum foil to form a pouch. Add 30 mL (2 tbsp) water and seal. Roast beets in oven for 45-60 minutes, or until soft. Let cool for about 10 minutes.
In a food processor, add the beets, chickpeas, brown rice, thyme, balsamic vinegar, garlic, salt, and pepper. Process ingredients for about 15-30 seconds until everything is mixed together. Form the mixture into 6 beet patties.
Slice the Doré-mi cheese, tomatoes and onion into ½ inch pieces. Heat a large griddle pan and cook the Doré-mi slices for about 1-2 minutes on each side, until charred lines appear. Set aside.
Place a large pan over medium heat and coat the bottom with olive oil. Once the pan is hot, add the beet patties and cook for about 3-5 minutes on each side.
Combine the mayonnaise and mustard and spread on the bottom of each bun.
Place the kale on the bottom of the bun, top with the beet patty. Add tomatoes and onions slices, then top with Doré-mi slices. Enjoy!