Vegan Beetroot Burgers – IGA Spanos - Supermarket QLD

Ingredients

• 1 1/2 cups roasted and diced beetroot (about 4 cups raw)
• 1/2 tsp salt
• 1/4 tsp black pepper
• Olive oil, for roasting and cooking
• 450 g can of chickpeas, drained and rinsed
• 1 cup cooked brown rice
• 1 tsp fresh thyme leaves, minced
• 1/4 cup fresh parsley, chopped
• 1 tbsp balsamic vinegar
• 3 cloves garlic, minced
• 6 large burger buns
• 2 kale bunches, chopped
• 1 red onion, sliced
• 1 continental cucumber, sliced
• 100 g vegan aioli