Pre-heat the oven to 400 degrees F. Place the diced beets onto a large sheet pan and drizzle with a little bit if olive oil and season with a pinch of salt and pepper. Roast beets for about 40-45 minutes, until they are cooked through. 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. You don't want to process until ingredients form a paste, just until everything comes together.
Form the mixture into patties, you will get about 6-8 depending on how big you make them. Place patties on a large baking sheet lined with parchment paper. Place baking sheet in the refrigerator for at least 30 minutes, this will make it easier for you to handle them when cooking.
To cook beet burgers, place a large pan over medium heat and coat the bottom with olive oil. Once the pan is hot, add the beet burgers and cook for about 3-5 minutes on each side.
Place the crispy kale on the bottom of the bun, top with the beet burger, and spread the top of the bun with the thyme sauce. Enjoy!
Heat the oven to 375 degrees F. Stack kale leaves on top of each other and cut into ¼-1/2 inch ribbons. Place kale ribbons on a large baking sheet and drizzle with a little bit of olive oil and season with salt and pepper. Place kale in the oven and cook for about 10-12 minutes, until kale is crispy, flipping once.
Add all ingredients into a blender or a medium sized bowl. Mix until combined.
Goat cheese would also taste really amazing on these instead of the tahini sauce!