Beetroot Burger Recipe

Introduction

Beetroot burgers offer a delicious and hearty alternative to traditional meat patties. Packed with vegetables, beans, and nuts, they are full of flavor and perfect for a satisfying plant-based meal. Whether you’re grilling or pan-frying, these burgers are sure to impress.

Ingredients

• 1 onion, quartered
• 3 tbsp olive oil, plus extra for brushing
• 2 garlic cloves, crushed
• 200g chestnut mushrooms
• 250g smoked or regular tofu
• 2 cooked beetroots (about 100g), not in vinegar
• 400g can black beans, drained
• 1 tbsp tomato purée
• 2 tbsp vegan mayonnaise
• 1 tbsp miso paste
• 100g oat flour
• 2 tbsp ground flaxseed
• 50g pecans
• 200g pouch microwave brown rice, cooked
• 8 cheese slices, vegan if needed (optional)
• 8 burger buns, split (check the label if catering for vegans)
• Tomato chilli jam
• A few crunchy lettuce leaves
• 1 avocado, stoned, peeled and roughly mashed
• ½ lime, juiced

Instructions

1. Step 1: Put the quartered onion in a food processor and pulse until it resembles rice. Heat 1 tablespoon of olive oil in a large frying pan, add the onion, and fry for 10 minutes until soft and just golden. Stir in the crushed garlic and fry for 1 more minute. Transfer the mixture to a large bowl.
2. Step 2: Pulse the chestnut mushrooms in the food processor until they resemble rice. Heat the remaining oil in the frying pan, add the mushrooms, and cook for 10–15 minutes until any liquid evaporates and the mushrooms are tender. Add them to the bowl with the onions.
3. Step 3: Add the tofu, cooked beetroot, black beans, tomato purée, vegan mayonnaise, miso paste, oat flour, ground flaxseed, and seasoning into the food processor. Blitz until smooth, then scrape this mixture into the bowl with the cooked vegetables.
4. Step 4: Add half the pecans and half the cooked rice to the food processor. Pulse until finely chopped or slightly chunky according to your preference. Combine this with the rest of the pecans, remaining rice, and the tofu-vegetable mixture in the bowl.
5. Step 5: Using your hands, shape the mixture into burger-sized patties. The patties will be delicate, so chill them for at least 30 minutes before cooking. For barbecuing, freeze the patties for 30–45 minutes first until firm.
6. Step 6: Heat a frying pan over medium heat or prepare your barbecue. Brush both sides of the patties with a little oil. Cook for 5–8 minutes on each side, turning once after a crust forms, until charred and heated through. If using cheese slices, add them on top about one minute before the patties are done to let the cheese melt.
7. Step 7: Toast the burger buns on the barbecue or in the pan. Spread each bun with tomato chilli jam. Layer with crunchy lettuce leaves, the beetroot patties, and smashed avocado mixed with lime juice. Serve immediately.

Tips & Variations

• For a melty topping, add vegan or regular cheese slices to the patties during the last minute of cooking and cover to help them melt.
• Use different nuts such as walnuts or almonds if pecans are unavailable.
• Add smoked paprika or chili flakes to the mixture for a spicier burger.
• Serve with your favorite burger sauces or fresh sliced tomatoes for added freshness.

Storage

Store cooked beetroot burgers in an airtight container in the refrigerator for up to 3 days. Reheat gently in a pan or microwave until warm. Uncooked patties can be frozen for up to 1 month—thaw completely before cooking for best results.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make these burgers gluten-free?

Yes, substitute the oat flour with a gluten-free flour blend to keep the burgers gluten-free. Just ensure your burger buns are also gluten-free.

How do I prevent the patties from falling apart?

Chilling the shaped patties for at least 30 minutes helps them firm up and hold together better during cooking. Avoid turning them too often while cooking to prevent breaking.

Beetroot Burger Recipe

Print Recipe

★★★★★

4.9 from 91 reviews

These vibrant and flavorful beetroot burgers are a wholesome plant-based alternative perfect for a satisfying meal. Packed with nutritious ingredients like beetroot, tofu, mushrooms, black beans, and pecans, these patties are blended and pan-fried to perfection. They offer a delightful texture with a hint of smokiness and are excellent topped with melty vegan or regular cheese, served in toasted buns with chili jam, lettuce, and creamy avocado lime spread.

• Author: Dylan
• Prep Time: 20 mins
• Cook Time: 25 mins
• Total Time: 1 hr 15 mins
• Yield: 8 burgers 1x
• Category: Burger
• Method: Frying
• Cuisine: Vegetarian, Modern European
• Diet: Vegan

Ingredients

Scale 1x2x3x

Vegetables & Produce

• 1 onion, quartered
• 2 garlic cloves, crushed
• 200g chestnut mushrooms
• 2 cooked beetroot (about 100g total, not in vinegar)
• a few crunchy lettuce leaves
• 1 avocado, stoned, peeled and roughly mashed
• ½ lime, juiced

Proteins & Legumes

• 250g smoked or regular tofu
• 400g can black beans, drained
• 50g pecans

Grains & Flours

• 100g oat flour
• 200g pouch microwave brown rice, cooked

Condiments & Others

• 3 tbsp olive oil, plus extra for brushing
• 1 tbsp tomato purée
• 2 tbsp vegan mayonnaise
• 1 tbsp miso paste
• 2 tbsp ground flaxseed
• 8 cheese slices, vegan if needed (optional)
• 8 burger buns, split (check label for vegan if needed)
• tomato chilli jam (for spreading)

Instructions

1. Prepare the onion: Place the quartered onion into a food processor and pulse until it resembles rice grains. Heat 1 tablespoon of olive oil in a large frying pan over medium heat. Add the processed onion and fry for 10 minutes until soft and just golden. Stir in the crushed garlic and fry for an additional minute. Transfer this mixture into a large mixing bowl.
2. Cook the mushrooms: Pulse the chestnut mushrooms in the food processor until they reach a rice-like texture. Add the remaining olive oil to the frying pan and heat over medium heat. Add the processed mushrooms and fry for 10-15 minutes, stirring occasionally, until the moisture has evaporated and mushrooms have softened. Add to the mixing bowl with the onion and garlic.
3. Blend tofu mixture: In the food processor, combine the tofu, cooked beetroot, black beans, tomato purée, vegan mayonnaise, miso paste, oat flour, ground flaxseed, and seasoning to taste. Blitz until smooth. Scrape this mixture into the bowl containing the vegetables.
4. Add nuts and rice: Add half of the pecans and half of the cooked brown rice to the food processor. Pulse until finely chopped or slightly chunky based on preference. Add this to the mixing bowl. Then add the remaining pecans and rice into the bowl as well. Mix all ingredients well using your hands or a spoon to form a consistent mixture.
5. Shape the patties and chill: Using your hands, form the mixture into burger-sized patties roughly equal to the diameter of your burger buns. Since the patties are delicate, place them in the refrigerator for at least 30 minutes to firm up. If planning to barbecue later, freeze for 30-45 minutes before cooking to help them hold together.
6. Cook the patties: Heat a frying pan over medium heat or prepare a barbecue grill. Brush both sides of each patty lightly with olive oil. Cook patties for 5-8 minutes per side, allowing a crust to form before turning once. Cook until patties are charred and heated through. Avoid frequent flipping to prevent them from breaking. If using cheese slices, place them on patties in the last minute of cooking and cover with a lid or place under a grill to melt the cheese gently.
7. Toast buns and assemble burgers: Toast the burger buns on the barbecue or in a pan until lightly crisp. Spread each bun half with a generous layer of tomato chilli jam. Add a few leaves of crunchy lettuce, a cooked beetroot patty (with melted cheese if desired), and a spoonful of roughly mashed avocado mixed with lime juice. Close the burgers and serve immediately for best flavor and texture.

Notes

• For a firmer patty suitable for barbecues, freeze the formed patties for 30-45 minutes before cooking.
• Use vegan cheese slices to keep the recipe fully plant-based and suitable for vegan diets.
• Ensure burger buns are vegan-friendly if catering to vegan diners by checking ingredient labels.
• You can substitute chestnut mushrooms with other varieties like button or cremini for a different flavor.
• Chilli jam adds a sweet and spicy kick; alternatively, use your favorite burger sauce or tomato ketchup.
• The combination of flaxseed and oat flour helps bind the patties, making them less fragile.

Keywords: Beetroot burger, vegan burger, plant-based burger, vegetarian burger, beetroot patty, tofu burger, healthy burger, homemade burger