Pure Maple Syrup from Canada

Beet Burger with Maple Balsamic Vinegar Glaze

By, Archit Agarwal



(makes 2 patties)

  • 1 beetroot, washed, peeled, and roughly chopped
  • ½ cup boiled chickpeas
  • 1/3 cup oat flour
  • 1 medium onion
  • 4 cloves of garlic, peeled
  • 1 tablespoon of water
  • 2 teaspoons red chilli powder
  • 1 teaspoon ground cumin
  • 1 teaspoon ground black pepper
  • 2 teaspoons salt
  • 2 tablespoons of vegetable oil
  • ½ cup balsamic vinegar
  • 2 tablespoons pure maple syrup from Canada


  • In a food processor, add veggies and blitz for a couple of pulses. Add spices, blitz, and slowly pour in water and about a teaspoon of oil until the mix is a coarse paste.
  • Take out and make in round patties, and place in the freezer for about 30 minutes.
  • In a saucepan on medium high heat, add balsamic vinegar and pure maple syrup. Let the mix come to a simmer and then put the heat on low.
  • Stir well for about 15 minutes until the vinegar has the consistency of chocolate syrup.
  • In a skillet, add oil and heat on medium-low heat. Place patties and press lightly to your desired shape. Cook on both sides for about 5 minutes.
  • To plate, take the toasted bun, place the patty, a drizzle your balsamic reduction, and top with other preferred burger accoutrements.