Chickpea and Roasted Vegetable Burgers

Ingredients

• Roasted Vegetables

  • 6 portobello mushrooms
  • 2 carrots, thinly sliced into rounds on a mandoline
  • 1 large red onion, cut into ½-inch (1 cm) rounds
  • ¾ lb (340 g) sweet potatoes, peeled and cut into ¼-inch (5 mm) slices
  • ¼ cup (60 ml) olive oil
  • 1 tbsp (15 ml) lemon juice

• Patties

  • 1 cup (200 g) cooked beets, cut into pieces
  • 1 small red onion, cut into pieces
  • 2 tbsp (30 ml) hoisin sauce
  • 1 tbsp Montreal steak spice
  • 1 tsp (5 ml) harissa, or more to taste
  • 1 can (19 oz/540 ml) chickpeas, rinsed and drained
  • 1 cup (100 g) large flake oats
  • ½ cup (60 g) chickpea flour
  • 2 tbsp (30 ml) olive oil

• Toppings

  • 6 hamburger buns
  • Mayonnaise or vegenaise, to taste
  • 2 cooked beets, cut into thin rounds
  • 6 curly lettuce leaves