Name: Beet, Oats, Chickpea Burger Sliders
Prep time: 10 min
Cook time: 24 min
Total time: 35 min
Yield: 8 servings
Ingredients: 0.5 null medium beet (peeled and grated/shredded); 0.5 cup garbanzo beans/chickpeas (washed and drained); 0.5 null medium potato boiled ((1/3 cup)); 0.5 cup oats (coarsely crushed/blended); 2 tsp minced garlic ((3-4 cloves)); 1 tbsp thick tomato paste (or pureed roasted tomato); 0.5 tsp cumin powder; 0.5 tsp salt (or to taste); 0.25 tsp chili powder/chili flakes/black pepper (or to taste); 0.5 tsp chole/chana masala powder (or garam masala or spice mix of choice); 1 tbsp olive oil; null null vegan mayo; null null greens; null null tomatoes; null null basil; null null multigrain olive oil buns

Instructions

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1

In a bowl, combine beet (0.5 medium), garbanzo beans/chickpeas (0.5 cup), and potato boiled (0.5 medium). Mash well.
2

Add salt (0.5 tsp), olive oil (1 tbsp), thick tomato paste (1 tbsp), cumin powder (0.5 tsp), chili powder/chili flakes/black pepper (0.25 tsp), and chole/chana masala powder (0.5 tsp). Mix well and let sit for 5 minutes.
3

Stir in half of the oats (0.5 cup).
4

Add more [oats] if needed to achieve a dry enough consistency to form flat patties.
5

Press the patties onto the remaining [oats] on a plate to coat both sides.
6

Place patties on parchment paper on a baking sheet.
7

Bake in a preheated oven at 175°C (350°F) for 15-20 minutes or until the patties feel crisp on the outside.
8

Serve immediately with dipping sauce, or on [multigrain olive oil buns] topped with [greens], [tomatoes], and [basil]. Store cooled patties in the refrigerator for 2-3 days.