Hearty and vibrant, this Chickpea Beet Smash Burger doubles up patties for a plant-based burger that’s as fun as it is flavorful.
Chickpea Beet Smash Burger: A Double-Stacked Plant-Based Original
Let me just tell you—whoa, this burger has flavor. I had my sights set on creating a beet-based burger because years ago, after graduating college, I lived in New Zealand and worked at a restaurant in the town of Kaikoura. It was a farm-to-table spot, and they served an open-faced beet burger that left an impression. Before I left, I got to choose any meal from the menu, and I picked that one. It came topped with avocado, and I remember it being absolutely delicious. Chickpea Beet Smash Burger is very different, but it’s my homage to that time. A double-stacked, plant-based smash burger that’s colorful, hearty, and definitely worth a try.
Why You’ll Love This Recipe
Double the patties. Smash-style means two thinner patties per bun, giving you extra crust and hearty texture.
A beet-pink beauty. The beets give these burgers a gorgeous pink hue that sets them apart from the usual veggie burger.
Hearty and satisfying. Chickpeas, oats, and flaxseed make a filling base that holds up well and tastes incredible.
Crust is everything. Cooking smash-style creates that browned, flavorful exterior that makes these burgers irresistible.
Plant-based and flexible. Easy to make gluten-free, customizable with toppings, and a fun change for burger night.
Ingredient Highlight: Beets
Beets bring more than just color to the table. Their earthy sweetness balances savory flavors and adds a natural richness that works beautifully in many dishes. They’re also packed with antioxidants, fiber, and vitamins like folate and manganese, making them as nourishing as they are flavorful. Thanks to their vibrant betalain pigments, beets have even been used historically as natural dyes for foods and fabrics.
Madly Delicious Must-Know Tips & Questions
- Form the crust. Don’t rush the smash—let the patties sit undisturbed long enough to develop a golden crust before flipping. It locks in flavor and keeps the patties sturdy.
- Chill first. Resting the mixture in the fridge makes it easier to shape and less sticky to work with.
- Toppings matter. Acidic toppings like pickles or mustard balance the richness, while creamy sauces like vegan mayo add contrast.
- Two patties per burger. Smash burgers are all about stacking—it gives you that hearty, double-layer experience.
Can I freeze these burgers?
Yes! Shape the mixture into balls and freeze them raw, or cook patties fully and freeze. Reheat in a skillet or oven for best results.
Do I have to use oats?
No. Oats help bind and add texture, but oat flour alone works fine if that’s what you have.
Can I cook these on a grill?
Yes! A flat-top grill or cast-iron skillet on the grill works best to maintain the smash style. Directly on open grates isn’t ideal, but with a flat surface you’ll still get that crust and smoky flavor.
Let’s Dish: Did You Know?
Smash burgers became famous in the Midwest, where pressing the patty against a hot griddle created irresistible crust and flavor. While traditionally meat-based, the method works beautifully for plant-based burgers, too. With chickpeas and beets, you get the same griddled edges and satisfying stack—but fully vegan and with a burst of color that no beef burger could ever match.
Love a hearty, stacked burger? Then try my Chickpea Beet Smash Burger!
With its double patties, pink beet hue, and plant-based flavor, it’s a burger-night win. Give it a try and tag me on Instagram @madly__delicious with #MadlyDelicious to share your take!
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Chickpea Beet Smash Burger
Equipment
- Food processor (such as a Cuisinart)
- Medium cookie scoop or ¼ cup measurement
- Flattop or large skillet
Ingredients
- 1 (15-ounce) can chickpeas, drained, rinsed and patted dry
- 8 ounce grated beet (about 1 cup; pre-cooked packaged beets work well)
- 2 tbsp red onion, roughly chopped
- ½-1 jalapeno or serrano, optional for heat
- ½ cup rolled oats (or ¼ cup oat flour + ¼ cup oats, or all oat flour)
- 1 tsp salt
- 1 tsp cumin
- 1 tsp garlic powder
- ½ tsp smoked paprika
- ½ tsp black pepper
- 1 tbsp flaxseed (optional, helps the burger bind)
- 1 tbsp olive oil
- 1 tbsp lemon juice or apple cider vinegar
- Oil for cooking (olive or avocado oil)
For Serving
- 4 hamburger buns of choice (plan for 2 patties per burger)
- 4-8 slices vegan cheese (optional)
Optional Toppings
- Vegan mayonnaise
- Mustard
- Lettuce (shredded romaine or butter lettuce)
- Sliced red onion
- Pickles
Instructions
- Blend the mixture: Add the 1 (15 oz) can chickpeas, 8 oz grated beet, 2 tbsp red onion, ½–1 jalapeño, ½ cup oats, 1 tsp salt, 1 tsp cumin, 1 tsp garlic powder, ½ tsp smoked paprika, ½ tsp black pepper, 1 tbsp flaxseed, 1 tbsp olive oil, and 1 tbsp lemon juice or vinegar to a food processor. Pulse until just blended but still slightly textured—don’t over-process. Scrape down sides if needed,
- Chill: Transfer the mixture to a bowl, cover, and refrigerate for about 20 minutes to firm up.
- Shape into patties: Using a medium cookie scoop (2 scoops of about 2 tbsp each) or measuring spoon/cup, scoop about ¼ cup mixture per patty. Roll into balls.
- Cook the burgers: Heat a drizzle of oil on a flattop or large skillet over medium-high heat. Place the balls onto the hot surface and cook for about 3–4 minutes until the bottoms are dark golden. Flip, then press down firmly with the back of a spatula to smash into patties about the size of your buns. Cook another 4–5 minutes until deeply browned, then flip once more for about 1–2 minutes to finish. Add vegan cheese slices in the last minute, if using, to melt.Tip: Use the bottom of a flat measuring cup to smash the patties evenly. Lightly oil the spatula or cup beforehand to prevent sticking.Tip 2: For faster cheese melt, add a splash of water to the pan and cover.
- Toast and assemble: Toast the 4 buns lightly, then build your burgers with patties, toppings of choice – mayo, mustard, lettuce, onion, pickles – and serve immediately.
Ok finally a veggie burger I can get behind! Wow this was so good!