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
