Beetroot Burger

by Barry Lewis


2 medium beetroot

burger buns

1 tsp onion powder

1 tsp smoked paprika

handful chopped parsley

400g tin chickpeas, drained

handful cress

1 red chilli roughly chopped

1 egg

50g breadcrumbs / one slice of bread whizzed up

mango chutney, avocado slices, mushrooms & halloumi cheese to serve

This isn’t just any burger, this beetroot burger (or beet burger) is a vegetarian treat! Beetroot, chilli, halloumi, mushrooms and avocado with a mango chutney drizzle on top & it’s delicious! Of course the toppings / fillings can be tweaked here to your liking, you could consider ommitting the chilli entirely or maybe use mild chilli powder instead! It’s a very flexible recipe too in that you can keep the beetroot mix in the fridge or even freezer until you want to fry up the patties, or roll up into smaller portions and serve in a pitta bread for example.

First up grate the beetroot, ideally use a glove when doing this as it gets quite messy indeed! Drain your chickpeas and using a potato masher, squish the chickpeas until they go a little mushy. Into the bowl with the squished chickpeas, push in the grated beetroot along with the breadcrumbs, egg, chilli, onion powder, paprika, parsley. Mix together well with a spoon or ideally your hands using gloves. Shape into the burger patty size that you are after. Now chill / freeze until needed.

When wanting to make them, add a little oil to a frying pan and cook each beet burger until lightly browned flipping and repeating on the other side. Drain on kitchen towel.

Serve the burger on toasted buns, with a little fried halloumi (fry in same oil as beet burgers for a few minutes), washed cress, mango chutney, avocado & mushrooms. I show the steps for building our way in the video, but this is really up to customisation – try it your way and let us know how you get on!