Beetroot burgers are vegetarian bean burgers made using plant based ingredients and can be prepared in minutes.
They make a tasty lunch idea when served a burger bun, flatbread or pitta bread dressed up with garnish, chutney or sauerkraut.
Some good things about these beetroot burgers include:
- They are quick and easy to prepare making them ideal for busy days.
- These burgers are made using cheap ingredients.
- They can be frozen for convenience.
- They are made from ingredients you will recognise and do not contain textured vegetable protein (TVP).
- As they are made using only plant based ingredients they are suitable for vegetarians and vegans.
If you are looking for other easy veggie burger recipes you could try this recipe for spicy bean burgers or sweet potato burgers.
Ingredients
- 200 grams cooked white beans - such as white kidney beans or cannellini beans.
- 210 grams shredded beetroot - typically bought in a jar.
- 30 grams chia seeds - these help to a absorb moisture and thicken the mixture. You may need to adjust the amount of chia seeds depending on the amount of moisture in the beans and beetroot.
- 25 grams flour - to help bind the other ingredients.
How to prepare
If you are using canned beans, rinse and drain. Place in a bowl and mash with the back of a fork.
Drain the shredded beetroot and add to the beans. Add the chia seeds and flour and mix well.
Divide the mixture into six equal portions and form burger shapes. Coat the burgers in a little flour if the mixture is sticky.
How to cook
Shallow fry in a little olive oil for a few minutes on each side until cooked through.
How to serve
- Serve in a burger bun, pitta bread or flat bread.
- Serve with a green salad or homemade sauerkraut.
- Top with relish such as red tomato chutney, fruit chutney, caramelised onion chutney or spiced apricot chutney.
Storage instructions
- These beetroot burgers can be stored in the fridge until the next day but they are likely to absorb moisture and lose their shape when handled. If this happens, reform by hand using a small amount of flour if needed.
- They can also be frozen. Freeze on a board and then transfer to an airtight container. Defrost at room temperature and reform if necessary (as above) before cooking.
Other plant based recipes
- Sweet potato burgers36 Minutes
- Broad bean risotto50 Minutes
- Spicy bean burgers (veggie burgers)35 Minutes
- Falafel (chick pea burgers)36 Minutes
Beetroot burgers
Ingredients
- 200 grams white beans
- 210 grams shredded beetroot
- 30 grams chia seeds
- 25 grams flour
Instructions
Prepare the burgers
- Mash the beans in a bowl using a fork.
- Drain the shredded beetroot and add to the beans. Add the chia seeds and flour and mix.
- Divide the mixture into six equal portions and form burger shapes. Coat the burgers in a little flour if the mixture is sticky.
Cook
- Shallow fry in a little olive oil for a few minutes on each side until cooked through.
Notes
- Serve in a burger bun, pitta bread or flat bread.
- Serve with a green salad or homemade sauerkraut.
- Top with relish such as red tomato chutney, fruit chutney, caramelised onion chutney or spiced apricot chutney.
- These burgers can be stored in the fridge until the next day but they are likely to absorb moisture and lose their shape when handled. If this happens, reform by hand using a small amount of flour if needed
- They can also be frozen. Freeze on a board and then transfer to an airtight container. Defrost at room temperature and reform if necessary (as above) before cooking.
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