Beet and pistachio burgers with pineapple-nectarine salsa

These pretty burgers go so amazingly well the pineapple-nectarine salsa! They are so light and yet so nourishing, and isn't that an ideal we look for when it comes to food? Working with beets can be quite messy so be sure to use disposable gloves to peel them and all throughout the preparation. If you have a food processor equipped with the grating attachment then, practically the entire preparation can be done using the food processor. Start by pulsing the pistachios then adding them to a large bowl. Then pulse the onions, the chickpeas and finally grate the beets. 

Ingredients (makes about 10 medium size burgers)

- 3 cups peeled then grated beets (about 4 large beets)

- 2 cups cooked chickpeas, drained

- 1 medium size red onion, finely chopped

- 1/2 cup pistachios, coarsely chopped

- 1/2 cup panko breadcrumbs

- 1/3 cup sunflower seeds

- 1 Tablespoon balsamic vinegar

- sea salt and pepper, to taste

Pineapple-nectarine salsa

- 2 nectarines, cut into small cubes

- 1 cup pineapple, cut into small cubes

- 1/2 avocado, diced

- 1/2 small red onion, finely diced

- 1/3 cup pistachios, coarsely chopped

- 3 Tablespoons lemon juice (or lime)

- a handful mint (or cilantro, basil, thyme etc.), chopped

Prepare the salsa by combining the ingredients and tossing gently. Allow to sit while you prepare the burgers, the flavors will blend.

Place the cooked chickpeas in a food processor and pulse until mashed. Combine all ingredients in a large bowl, taste and adjust the seasonings. Using gloves, form the patties and place them on a parchment lined baking sheet. Bake at 400F for about 25-30 minutes or until a crust forms on the outside but the inside is still soft. 

Serve the beet burgers with your choice of bread (ciabatta buns, baguette or even with pita), some greens (like baby spinach, arugula, sprouts) and top with the pineapple-nectarine salsa. I'm sure you'll enjoy!

Ready for the oven!

Pineapple-nectarine salsa