Chickpea and Roasted Vegetable Burgers | RICARDO

Ingredients

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