Beetroot burger recipe

Beetroot burger recipe | Vegetarian Burger Recipes
Beetroot burger recipe. Beetroot are easy enough to grow, and there is a huge selection of varieties and colours to choose from, such as pale pinks, candy-striped and even golden yellow. These vegetarian burgers are a great way of showing them off.


Ready In


3 tbsp olive oil

1 red onion, finely chopped

2 garlic cloves, crushed

2 raw beetroot, peeled and grated

1 courgette, grated

2 large carrots, grated

100g porridge oats

1 x 400g tin chickpeas, rinsed and drained

3 tbsp tahini

1 large free-range egg

4 spring onions, finely sliced

3 tbsp chopped coriander

Sea salt and freshly ground black pepper


To serve

Wholewheat sourdough buns, split and toasted


Avocado slices


Shredded red cabbage


  1. Heat about 1 tablespoon of the oil in a large frying pan over a medium heat. Sauté the onion and garlic for 4–5 minutes or until softened. Add the grated vegetables and cook, stirring, for about 5 minutes until softened, then drain off any liquid.
  2. Place the oats, chickpeas, tahini and egg in a food processor and pulse to combine. Transfer the mixture to a bowl, stir through the cooked vegetables, spring onions and coriander, and season generously with salt and pepper
  3. Form the mixture into 6 burgers and chill for about 30 minutes (or up to 24 hours). Heat the remaining oil in a non-stick frying pan over a medium heat and cook the burgers, in batches if necessary, for about 2–3 minutes on each side, until golden.
  4. Serve the burgers in toasted sourdough buns with the hummus, avocado, beansprouts and red cabbage.
Recipe extracted from Fresh by Donal Skehan, published on 22nd October 2015 by Hodder & Stoughton, £13.60 Amazon