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We’ve experimented with veggie burger recipes for a while and these plant-based beetroot veggie burgers are definitely our favourite. The beetroot veggie burgers are full of wholesome flavours from the earthy beetroot, carrot and courgette blended with fresh herbs and spices. We think they are perfect for quick easy weekday meals or at the weekend with family and friends.

We like to make a double batch and freeze them.

Vegan, wheat free, to make gluten free use gluten free oats.

Prep time – 25 minutes
Cooking time – 20 minutes
Makes 6

2 raw beetroots, peeled and grated
100g oats
300g chickpeas
1 medium carrot, peeled
1 courgette
1 red onion
2 cloves of garlic
2 tbsp. tahini
2 tbsp. tomato puree
1½ tbsp. of wholegrain mustard
½ tsp. ground cumin
Small handful of fresh coriander
Good pinch of salt
Few twist of black pepper
½ tbsp. rapeseed oil


Add the onion, garlic, carrot and courgette into a food processor and blitz until combined but with a rough texture. Grate the beetroot and set to one-side.

Pour a little rapeseed oil into a medium frying pan and sauté all the vegetables, except the beetroot, for a few minutes. Squeeze in 2 tablespoons of tomato puree, then add the wholegrain mustard and ground cumin. Stir and continue to cook for another 5-8 minutes. Tip in the beetroot and sauté for a further 5 minutes before removing from the heat.

Add the chickpeas, coriander, tahini, salt and pepper to the food processor and blend to combine. Then pour in the oats and pulse until they combine into the mix. Do not let the mix texture become too smooth.

Transfer the vegetables and chickpea mix to a large bowl and stir together to make the beetroot veggie burger mixture .

Line a baking tray with foil.

Then using your hands form the mix into 6 burger shapes, about 2cm thick. Place them on the baking tray and put into the fridge to chill for 20-30 minutes before cooking.

Lightly oil a large frying pan and on a medium heat cook the burgers for a total of 8 to 10 minutes, turning every 2 minutes – until hot and lightly browned on both sides.

Serve with a tasty bread bun layered with salad, hummus, large beef tomatoes and your choice of burger sauce and pickles.

The burgers can be covered and kept in the fridge for up to 2 days or frozen uncooked or cooked. Remove from the freezer and defrost thoroughly before heating.