Original Recipe Hummus Beet Burgers

Plan for: 1 hour 15 minutes
Yield: 8-12 servings

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1/2 cup HOPE Original Recipe Hummus
1/2 cup celery, diced
1 cup quinoa, cooked
1/2 cup carrot, diced
2 cups beets, diced and roasted
1/2 tsp cumin
1 cup onion, diced
1/2 tsp smoked paprika
6 tbsp aquafaba (the liquid leftover in a can of chickpeas)
salt + pepper to taste
3 tbsp chia seeds

1 red onion, sliced
1 tbsp vegan butter
1/2 tsp salt
1/4 tsp ground pepper
3 tbsp balsamic vinegar

1 cup arugula
pretzel buns
1 tbsp lemon juice
1/2 cup feta
1 avocado, mashed
1 sweet potato, cut into fries
1 tsp smoked paprika
salt + pepper to taste


  1. Sauté onions, carrots, celery and a pinch of salt until the veggies soften and onions are translucent. Peel and roast beets at 425°F for 30 min or until tender. Toss sweet potato fries in olive oil, paprika and salt + pepper. Roast at 425°F (you can do this at the same time as beets) for 30 min or until crispy.
  2. In a large bowl, combine cooked veggies with quinoa, roasted beets, hummus, chia seeds and aquafaba. Add cumin and paprika, season with pepper and salt to taste, and mix well until ingredients are well-combined. Mixture should form and hold a patty.
  3. Heat oven to 350°F. Place patties on a baking sheet lined with parchment paper. Bake the burgers until hot in the center but not too dry on the edges, about 15-20 min.
  4. For the balsamic onions: Heat skillet to medium high heat. Add butter and onions to pan. Sauté until onions are translucent, about 5-6 minutes. Add salt and pepper. Stir and continue to sauté for about 10 minutes, until liquid starts to leave and onions begin to brown. Add balsamic vinegar to onions, stir and sauté another 2-3 minutes until vinegar has soaked into onions.
  5. For the toppings: Toss arugula with lemon juice. Assemble on buns with burger, onions, mashed avocado, feta and fries. Dig in!

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