Beetroot Burger Recipe

Introduction

This vibrant beetroot burger is a delicious and nutritious plant-based alternative that’s full of flavor and texture. Made with a mix of beetroot, mushrooms, tofu, and black beans, these patties are perfect for a satisfying lunch or dinner. Whether grilled or pan-fried, they make a great filling for burger buns topped with fresh avocado and a zingy tomato chili jam.

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 (about 100g) cooked beetroot (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 (see recipe, below)
• A few crunchy lettuce leaves
• 1 avocado, stoned, peeled and roughly mashed
• ½ lime, juiced

Instructions

1. Step 1: Put the onion into 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 mushrooms in the food processor until they also resemble rice. Heat the remaining oil in the frying pan, add the mushrooms and fry for 10-15 minutes until any liquid has evaporated and the mushrooms are tender. Add them to the bowl with the onion mixture.
3. Step 3: Place the tofu, beetroot, black beans, tomato purée, vegan mayonnaise, miso paste, oat flour, ground flaxseed, and some seasoning into the food processor. Blitz until smooth. Scrape this mixture into the bowl with the cooked vegetables.
4. Step 4: Add half the cooked brown rice and the pecans to the food processor and pulse until finely chopped or slightly chunkier, depending on your preference. Transfer this to the bowl with the rest of the mixture, along with the remaining rice.
5. Step 5: Using your hands, shape the combined mixture into patties roughly the size of your burger buns. The patties will be delicate, so chill them in the fridge for at least 30 minutes before cooking. For barbecuing, freeze the patties for 30-45 minutes first to help them firm up.
6. Step 6: Heat a frying pan over medium heat or prepare your barbecue. Brush both sides of the patties with a little olive oil. Cook for 5-8 minutes on each side, turning only once after a crust forms, until they are charred and hot through. If using cheese slices, add them on top during the final minute to melt.
7. Step 7: Toast the burger buns on the barbecue or in the pan. Spread each bun with a little tomato chilli jam, then layer with crunchy lettuce leaves, the beetroot patties, and a generous spoonful of mashed avocado mixed with lime juice. Serve immediately.

Tips & Variations

• Top the burgers with melty cheese for extra richness—vegan or regular cheese works well. Melt the cheese under the grill or with the burger lid on the barbecue for a minute or so.
• Use different nuts such as walnuts or sunflower seeds if pecans are not available.
• For a gluten-free option, substitute oat flour with gluten-free flour or ground oats.
• Serve with a side of sweet potato fries or a crisp green salad for a complete meal.

Storage

Store cooked beetroot burger patties in an airtight container in the refrigerator for up to 3 days. Reheat gently in a frying pan or under the grill to keep them firm and prevent them from drying out. You can also freeze the uncooked patties for up to 1 month; thaw in the refrigerator before cooking.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make these burgers gluten-free?

Yes, simply replace the oat flour with a gluten-free flour blend or ground oats that are certified gluten-free to suit your dietary needs.

What can I use instead of tofu?

If you don’t have tofu, try using cooked lentils or mashed chickpeas as a substitute. This will change the texture slightly but still work well in binding the patties together.

Beetroot Burger Recipe

Print Recipe

★★★★★

4.8 from 106 reviews

These vibrant beetroot burgers are a delicious and hearty vegan option, packed with mushrooms, tofu, black beans, and nutty pecans. Enhanced with vegan mayo, miso paste, and smoky tomato purée, these patties offer a rich depth of flavor and a satisfying texture. Perfectly pan-fried or barbecued, served with crunchy lettuce, zesty smashed avocado, and a hint of tomato chilli jam, they make a flavorful and colorful plant-based burger that’s sure to impress.

• Author: Tara
• Prep Time: 25 minutes
• Cook Time: 20 minutes
• Total Time: 1 hour 15 minutes
• Yield: 8 patties (serves 4-8) 1x
• Category: Main Dish
• Method: Frying
• Cuisine: Vegan, Vegetarian, International
• Diet: Vegan

Ingredients

Scale 1x2x3x

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

Protein and Binders

• 250g smoked or regular tofu
• 400g can black beans, drained
• 2 tbsp ground flaxseed
• 100g oat flour
• 50g pecans
• 200g pouch microwave brown rice, cooked

Flavorings and Condiments

• 3 tbsp olive oil, plus extra for brushing
• 1 tbsp tomato purée
• 2 tbsp vegan mayonnaise
• 1 tbsp miso paste
• 8 cheese slices, vegan if needed (optional)
• 8 burger buns, split (check the label, especially for vegan)
• Tomato chilli jam (see recipe or store-bought)

Instructions

1. Prepare Onion: Place the quartered onion in a food processor and pulse until it resembles rice-sized pieces. Heat 1 tablespoon of olive oil in a large frying pan over medium heat, add the processed onion and fry for about 10 minutes until soft and lightly golden. Stir in crushed garlic and cook for an additional minute. Transfer the mixture to a large mixing bowl.
2. Cook Mushrooms: Pulse the chestnut mushrooms in the food processor until they also resemble rice-sized bits. In the same pan, heat the remaining olive oil, add the mushrooms, and fry for 10–15 minutes until the released moisture evaporates and mushrooms become tender. Add the mushrooms to the bowl with the cooked onion and garlic.
3. Blend Main Patty Mixture: In the food processor, combine tofu, cooked beetroot, drained black beans, tomato purée, vegan mayonnaise, miso paste, oat flour, ground flaxseed, and seasoning. Blitz until smooth. Scrape this mixture into the bowl with cooked vegetables.
4. Incorporate Nuts and Rice: Add pecans and half of the cooked brown rice to the food processor. Pulse until finely chopped or slightly chunkier based on preference. Add this mixture along with the remaining rice into the large bowl with the other ingredients. Mix everything thoroughly using your hands.
5. Shape Patties and Chill: Using your hands, shape the mixture into patties approximately the size of your burger buns. As these patties are delicate, chill them in the refrigerator for at least 30 minutes to firm up; if you plan to barbecue, freeze them for 30–45 minutes until firm.
6. Cook Patties: Preheat a frying pan over medium heat or prepare a barbecue. Brush both sides of the patties lightly with olive oil. Cook for 5–8 minutes on each side, turning only once after a crust forms, until charred and cooked through. Avoid frequent turning to prevent breaking. If using cheese slices, add them on top for the last minute of cooking to allow them to melt slightly.
7. Toast Buns and Assemble: Toast burger buns on the barbecue or in a pan until just golden. Spread a little tomato chilli jam on each bun half. Layer with crunchy lettuce leaves, the cooked beetroot patties, and top with smashed avocado mixed with lime juice. Serve immediately and enjoy your vibrant beetroot burgers.

Notes

• For a melty cheese topping, use vegan cheese slices or any cheese of choice and melt by closing the barbecue lid briefly or placing under a grill.
• Use cooked beetroot that is not pickled in vinegar to maintain the right flavor and texture.
• Chilling the patties before cooking helps them hold together better during frying or grilling.
• These patties are delicate; avoid moving them too frequently when cooking to prevent breaking.
• You can prepare the tomato chilli jam separately or buy a good-quality store-bought version.
• Check burger buns carefully to ensure they are vegan-friendly if preparing a vegan meal.

Keywords: beetroot burger, vegan burger, plant-based burger, tofu burger, mushroom burger, healthy burgers, homemade burger patties, vegan dinner