- 20 min
- 60 min
- 4 large red beets, cleaned
- 1 cup cooked brown rice
- 1 package Saputo Doré-mi Haloumi cheese (flavour of your choice), sliced
- 1 (15 ounce) can of chickpeas, drained and rinsed
- 1 tsp fresh thyme leaves, minced
- 1 clove garlic, minced
- 1 tbsp balsamic vinegar
- ½ tsp salt
- ¼ tsp black pepper
- 1 small bunch of kale
- 2 tomatoes, sliced
- 1 red onion, sliced
- 6 burger buns
- Olive oil, salt & pepper, to taste
- 2 tbsp mayonnaise
- 1 tsp Dijon mustard
- Preheat the oven to 400 °F. Line a cookie sheet with aluminum foil. Peel the beets, then place on aluminum foil and coat with olive oil. Lift the corners of the aluminum foil to form a pouch. Add 30 mL (2 tbsp) water and seal. Roast beets in oven for 45-60 minutes, or until soft. Let cool for about 10 minutes.
- In a food processor, add the beets, chickpeas, brown rice, thyme, balsamic vinegar, garlic, salt, and pepper. Process ingredients for about 15-30 seconds until everything is mixed together. Form the mixture into 6 beet patties.
- Slice the Saputo Doré-Mi Haloumi cheese, tomatoes and onion into ½ inch pieces. Heat a large griddle pan and cook the Haloumi slices for about 1-2 minutes on each side, until charred lines appear. Set aside.
- Place a large pan over medium heat and coat the bottom with olive oil. Once the pan is hot, add the beet patties and cook for about 3-5 minutes on each side.
- Combine the mayonnaise and mustard and spread on the bottom of each bun.
- Place the kale on the bottom of the bun, top with the beet patty. Add tomatoes and onions slices, then top with Haloumi slices. Enjoy!