These hearty veggie burgers have a touch of grated red beet as a nod to beef.
Pile on your favorite toppings or skip the bun and serve with a big salad.
Transfer to a bowl.
Add 1 1/2 teaspoons chickpea liquid (aquafaba) from the can to a food processor.
Stir to combine well.
Shape the mixture into 4 patties, using about 3/4 cup for each.
Heat a large cast-iron or nonstick skillet over medium-high heat.
Add oil; when it is shimmering, add the patties.
Cook, flipping once or twice, until very browned and crisp, 5 to 8 minutes total.
Transfer to a rack and let cool for 5 to 10 minutes.
Serve the burgers on buns.
To make ahead
Refrigerate the patty mixture (Step 1) for up to 2 days.
Bring to room temperature before continuing.
- Daily Values (DVs) are the recommended amounts of nutrients to consume each day.
(-) Information is not currently available for this nutrient.
