Beetroot Burger Recipe
Introduction
This beetroot burger offers a vibrant, flavorful twist on the classic burger, packed with wholesome ingredients like mushrooms, tofu, and black beans. Perfect for vegetarians and vegans alike, these patties are juicy, tender, and full of texture, making them an irresistible meal for any day of the week.
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 beetroot (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 label for vegan)
- Tomato chilli jam
- A few crunchy lettuce leaves
- 1 avocado, stoned, peeled and roughly mashed
- ½ lime, juiced
Instructions
- Step 1: Put the onion in a food processor and pulse until it resembles rice. Heat 1 tbsp 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.
- Step 2: Pulse the mushrooms in the food processor until they look like rice. Heat the remaining 2 tbsp olive oil in the pan, add the mushrooms, and fry for 10–15 minutes until the released liquid evaporates and they are tender. Add to the bowl with the onions.
- Step 3: In the food processor, combine the tofu, beetroot, black beans, tomato purée, vegan mayonnaise, miso paste, oat flour, ground flaxseed, and seasoning. Blitz until smooth. Scrape this mixture into the bowl with the vegetables.
- Step 4: Add pecans and half the cooked brown rice to the food processor and pulse until finely chopped or slightly chunky, as preferred. Add this to the bowl along with the remaining rice and mix well.
- Step 5: Shape the mixture into patties roughly the size of your burger buns. The patties will be delicate, so chill them for at least 30 minutes before cooking. For barbecuing, freeze the patties for 30–45 minutes to firm them up.
- Step 6: Heat a frying pan over medium heat or prepare the barbecue. Brush both sides of the patties with a little olive oil. Cook for 5–8 minutes on each side, turning once after a crust forms, until charred and heated through. Add cheese slices on top during the final minute if using.
- Step 7: Toast the burger buns on the barbecue or in the pan. Spread each bun with tomato chilli jam, then layer with lettuce leaves, a beetroot patty, and a spoonful of mashed avocado mixed with lime juice. Serve immediately.
Tips & Variations
- Top your burgers with melty cheese—vegan or regular—to add richness. Simply place the cheese on the patty near the end of cooking and cover to let it soften.
- For added spice, mix some finely diced chili into the avocado mash or the burger mixture.
- Try swapping pecans for walnuts or sunflower seeds for a different texture.
Storage
Store cooked beetroot burgers in an airtight container in the refrigerator for up to 3 days. Reheat gently in a pan or microwave to avoid drying them out. Patties can also be frozen before or after cooking for up to 1 month; thaw in the fridge before reheating.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I make these burgers gluten-free?
Yes, use gluten-free oat flour and ensure your burger buns are gluten-free. Most other ingredients are naturally gluten-free.
Can I prepare the patties ahead of time?
Absolutely. You can shape and chill the patties up to a day in advance or freeze them for longer storage before cooking.
Print
Beetroot Burger Recipe
- Total Time: 1 hour 15 minutes
- Yield: 8 burgers 1x
- Diet: Vegan
Description
A flavorful and nutritious beetroot burger made with a blend of mushrooms, tofu, black beans, and cooked beetroot, seasoned with miso and tomato purée. These patties are pan-fried or barbecued to crispy perfection and served with fresh lettuce, avocado, and optional vegan cheese and chilli jam on toasted buns, perfect for a satisfying plant-based meal.
Ingredients
Scale
Vegetables and Aromatics
- 1 onion, quartered
- 2 garlic cloves, crushed
- 200g chestnut mushrooms
- 2 cooked beetroot (about 100g, not in vinegar)
- A few crunchy lettuce leaves
- 1 avocado, stoned, peeled and roughly mashed
- ½ lime, juiced
Proteins and Legumes
- 250g smoked or regular tofu
- 400g can black beans, drained
Dry and Condiments
- 3 tbsp olive oil, plus extra for brushing
- 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
For Serving
- 8 burger buns, split (check the label, vegan if needed)
- 8 cheese slices, vegan if needed (optional)
- Tomato chilli jam (see recipe below)
Instructions
- Prepare Onions: Put the quartered onion into a food processor and pulse until it resembles rice. Heat 1 tbsp 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 bowl.
- Cook Mushrooms: Pulse the chestnut mushrooms in the food processor until they also resemble rice. Heat the remaining olive oil in the frying pan, add the mushrooms and fry for 10-15 minutes, stirring occasionally, until the liquid released from the mushrooms has evaporated and they become tender. Add the cooked mushrooms to the bowl with the onions.
- Blend Main Patty Mixture: Put the tofu, cooked beetroot, drained black beans, tomato purée, vegan mayonnaise, miso paste, oat flour, ground flaxseed, and seasoning into the food processor. Blitz until smooth. Scrape this mixture into the bowl with the cooked vegetables.
- Add Nuts and Rice: Add the pecans and half of the cooked brown rice to the food processor. Pulse until finely chopped or leave a little chunkier if preferred. Tip this into the bowl with the rest of the mixture along with the remaining rice. Mix everything together well by hand.
- Shape Patties: Using your hands, shape the mixture into burger-sized patties, roughly the size of your buns. They will be delicate, so chill the patties in the fridge for at least 30 minutes before cooking. For barbecuing, freeze the patties for 30-45 minutes first until firm.
- Cook Patties: Heat a frying pan over medium heat or prepare the barbecue. Brush both sides of the patties with a little olive oil. Cook each patty for 5-8 minutes per side, turning only once after a crust has formed to develop a nice char and ensure they cook through. Avoid moving them too often as they are delicate. If using cheese slices, place the cheese on top of the patties in the last minute of cooking and cover the pan or close the barbecue lid to melt the cheese.
- Toast Buns and Assemble Burgers: Toast the burger buns on the barbecue or in the pan until just golden. Spread each bun with a little tomato chilli jam, add a few lettuce leaves, the cooked beetroot patties, and a spoonful of mashed avocado mixed with lime juice. Serve immediately and enjoy.
Notes
- These beetroot burgers are delicate and benefit from chilling before cooking to hold their shape better.
- For barbecuing, freezing the patties briefly helps them firm up and prevents crumbling.
- Use vegan cheese slices if you want to keep the recipe vegan; otherwise, regular cheese can be used.
- Tomato chilli jam adds a spicy-sweet flavor that complements the savory patties beautifully.
- Check burger bun labels carefully to ensure they meet dietary preferences, especially for vegan or gluten-free needs.
- Prep Time: 25 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Frying
- Cuisine: Vegetarian, Plant-Based
Keywords: beetroot burger, vegan burger, plant-based burger, mushroom burger, tofu burger, healthy burger, vegetarian burger
