Tri Colour Veggie Burgers
Brighten up your dinner table with these stunning Tri Colour Veggie Burgers, a vibrant and nutritious twist on classic burgers! Featuring three colorful layers—spinach green, carrot orange, and beetroot red—these vegetarian patties are as visually striking as they are delicious. Packed with wholesome ingredients like chickpeas, rolled oats, and fresh veggies, they offer a protein-rich, fiber-filled meal option that satisfies both vegans (with a flax egg substitute) and vegetarians. Effortlessly seasoned with cumin, paprika, and garlic, each layer delivers distinct flavors that harmonize beautifully in every bite. These rainbow-colored burgers are perfect for a gourmet meal at home, paired with your favorite buns, crispy toppings, and a side of sweet potato fries or salad. Easy to make in just 40 minutes, this recipe is an absolute showstopper for weeknight dinners or weekend picnics.
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Recipe Information
Ingredients
- 2 cups Fresh spinach leaves
- 1 cup Grated carrots
- 1 cup Grated cooked beetroot
- 2 cups Chickpeas (cooked or canned, drained and rinsed)
- 1 medium Onion (finely chopped)
- 2 units Garlic cloves (minced)
- 1 cup Rolled oats
- 0.33 cup Breadcrumbs
- 1 unit Egg (or flax egg for vegan version)
- 1 teaspoon Ground cumin
- 1 teaspoon Paprika
- 2 tablespoons Olive oil
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
Instructions
Prepare the green layer: In a blender or food processor, add the fresh spinach leaves, 2/3 cup of chickpeas, 1/3 cup of rolled oats, 1/3 of the chopped onion, 1 clove of minced garlic, a pinch of cumin, salt, and pepper. Blend until the mixture holds together but remains slightly chunky. Transfer to a bowl.
Prepare the orange layer: In the blender or food processor, combine the grated carrots, 2/3 cup of chickpeas, 1/3 cup of rolled oats, 1/3 of the chopped onion, 1 clove of minced garlic, a pinch of paprika, salt, and pepper. Blend until combined and transfer to a separate bowl.
Prepare the red layer: Blend the grated cooked beetroot with the remaining chickpeas, rolled oats, and onion. Add 1/3 cup breadcrumbs, a dash of cumin, salt, and pepper. Mix until fully combined and slightly sticky.
Add the binding agent: Divide the beaten egg (or flax egg) among the spinach, carrot, and beetroot mixtures, mixing each one thoroughly to ensure the layers will hold their shape during cooking.
Shape the patties: Divide each colored mixture into 4 equal portions. Take a portion from each color and gently layer them to form a three-layered patty. Repeat for the remaining portions.
Cook the patties: Heat olive oil in a large skillet over medium heat. Cook the tri-colour patties for 4-5 minutes on each side or until golden brown and cooked through.
Assemble the burgers: Toast burger buns if desired. Place a tri-colour patty on the bottom bun and top with lettuce, tomato slices, onion rings, or your favorite burger toppings. Add condiments like ketchup, mayonnaise, or mustard, and place the top bun on.
Serve: Serve the tri-colour veggie burgers warm with a side of sweet potato fries, salad, or your choice of side dish.
Nutrition Facts
Calories |
994 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 41.8 g | 54% | |
| Saturated Fat | 7.4 g | 37% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 186 mg | 62% | |
| Sodium | 3294 mg | 143% | |
| Total Carbohydrate | 131.2 g | 48% | |
| Dietary Fiber | 24.7 g | 88% | |
| Total Sugars | 29.9 g | ||
| Protein | 33.2 g | 66% | |
| Vitamin D | 1.0 mcg | 5% | |
| Calcium | 270 mg | 21% | |
| Iron | 13.3 mg | 74% | |
| Potassium | 1908 mg | 41% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
