Introduction

These vibrant beetroot burgers are a delicious plant-based option full of earthy flavors and wholesome ingredients. Perfect for a satisfying meal, they come together with a lovely texture and a hint of spice from tomato chilli jam. Whether you’re vegan or just looking for a tasty veggie burger, these patties hit the spot.

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

Instructions

Step 1: Put the onion in a food processor and pulse until it resembles rice. Heat 1 tbsp 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 an additional 1 minute. Transfer the mixture to a large bowl.
Step 2: Pulse the mushrooms in the food processor until they resemble rice. Heat the remaining olive oil in the pan, add the mushrooms, and fry for 10–15 minutes until their released liquid evaporates and they are tender. Add them to the bowl with the onion and garlic.
Step 3: In the food processor, combine the tofu, beetroot, black beans, tomato purée, vegan mayonnaise, miso paste, oat flour, ground flaxseed, and some seasoning. Blitz until smooth. Scrape this mixture into the bowl with the cooked vegetables.
Step 4: Add the pecans and half the cooked brown rice to the food processor and pulse until finely chopped or slightly chunkier if preferred. Add this to the bowl along with the remaining rice. Mix everything well by hand.
Step 5: Shape the mixture into patties approximately the size of your burger buns. The patties will be delicate, so chill them for at least 30 minutes before cooking. For barbecuing, freeze the patties for 30–45 minutes until firm.
Step 6: Heat a frying pan over medium heat or prepare your barbecue. Brush both sides of the patties with a little oil. Cook for 5–8 minutes on each side, turning once after a crust forms, until charred and heated through. If using cheese, add slices for the final minute to melt.
Step 7: Toast the burger buns on the barbecue or in the pan. Spread each bun with tomato chilli jam. Assemble burgers with lettuce leaves, a beetroot patty, and a spoonful of smashed avocado mixed with lime juice.

Tips & Variations

Top with melty cheese—vegan or regular—to add creamy richness. Melt the cheese by closing the barbecue lid or placing patties briefly under a grill.
For extra crunch, add sliced cucumber or pickles to your burger.
If you don’t have oat flour, substitute with whole wheat or gluten-free flour of your choice.

Storage

Store cooked patties in an airtight container in the fridge for up to 3 days. Reheat gently in a pan or microwave before serving. Uncooked patties can be frozen for up to 1 month; thaw in the fridge before cooking.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make these beetroot burgers gluten-free?

Yes, simply use gluten-free burger buns and substitute the oat flour with a gluten-free alternative like rice flour or chickpea flour.

Can I prepare the patties ahead of time?

Absolutely. You can shape the patties and refrigerate them for up to 24 hours before cooking, or freeze them for longer storage. Just thaw completely before cooking.

Beetroot Burger Recipe

Print Recipe

★★★★★

4.6 from 73 reviews

Delicious and hearty Beetroot Burgers made from a wholesome blend of beetroot, tofu, black beans, mushrooms, and spices. These vegan-friendly patties are pan-fried to perfection with a crispy crust and served with fresh lettuce, avocado, and tomato chilli jam on toasted buns. A nutritious and flavorful plant-based burger option perfect for a satisfying meal.

Author: Isabella
Prep Time: 20 minutes
Cook Time: 25 minutes
Total Time: 1 hour 15 minutes
Yield: 8 burgers 1x
Category: Main Course
Method: Frying
Cuisine: Vegetarian/Vegan
Diet: Vegan

Ingredients

Scale

Vegetables and Fresh Ingredients

1 onion, quartered
2 garlic cloves, crushed
200g chestnut mushrooms
2 cooked beetroots (about 100g), not in vinegar
1 avocado, stoned, peeled and roughly mashed
½ lime, juiced
A few crunchy lettuce leaves

Protein and Legumes

250g smoked or regular tofu
400g can black beans, drained
50g pecans

Grains and Flours

100g oat flour
200g pouch microwave brown rice, cooked
2 tbsp ground flaxseed

Condiments and Flavorings

3 tbsp olive oil, plus extra for brushing
1 tbsp tomato purée
2 tbsp vegan mayonnaise
1 tbsp miso paste
Tomato chilli jam (for serving)

Other

8 cheese slices, vegan if needed (optional)
8 burger buns, split (check the label for vegan if required)

Instructions

Prepare the onion: Put the onion in a food processor and pulse until it resembles rice grains. Heat 1 tablespoon of olive oil in a large frying pan over medium heat, add the processed onion, and sauté for 10 minutes until soft and just turning golden. Stir in the crushed garlic and fry for an additional 1 minute. Transfer this mixture into a large mixing bowl.
Cook the mushrooms: Put the chestnut mushrooms in the food processor and pulse until they resemble rice in texture. Heat the remaining olive oil in the same frying pan and add the mushrooms. Cook over medium heat for 10 to 15 minutes, stirring occasionally, until the liquid has evaporated and mushrooms are tender. Add the cooked mushrooms to the bowl with the onions and garlic.
Make the patty mixture: In the food processor, combine the tofu, cooked beetroot, drained black beans, tomato purée, vegan mayonnaise, miso paste, oat flour, ground flaxseed, and seasoning. Blitz until the mixture is smooth and well combined. Scrape this into the bowl with the cooked vegetables.
Add nuts and rice: Add the pecans and half of the cooked brown rice to the food processor and pulse until finely chopped or left slightly chunky if preferred. Tip this mixture into the large bowl containing the other ingredients, then fold in the remaining rice to combine everything evenly.
Form patties: Using your hands, shape the mixture into even-sized patties roughly the diameter of the burger buns. Handle gently as the mixture is delicate. Chill the patties in the refrigerator for at least 30 minutes to firm up. To barbecue, freeze them for 30 to 45 minutes first until firm.
Cook the patties: Heat a frying pan over medium heat or prepare the barbecue. Brush both sides of the patties with a little olive oil to prevent sticking. Cook patties for 5 to 8 minutes on each side, turning only once a crust has formed, until patties are charred and hot through. Be careful not to move them too often due to their delicate texture.
Add cheese (optional): If using cheese slices, place one on each patty during the last minute of cooking. Close the barbecue lid or put under a grill briefly until the cheese starts to melt.
Prepare the buns and assemble: Toast the burger buns on the barbecue or in the pan until lightly crisped. Spread a little tomato chilli jam on each bun half. Layer with crunchy lettuce leaves, the cooked beetroot patty, and a spoonful of the mashed avocado mixed with lime juice. Close with the top bun and serve immediately.

Notes

For a firmer patty suitable for barbecuing, freeze the patties for 30-45 minutes before cooking.
Use vegan cheese slices or non-vegan cheese according to dietary preferences for a melty topping.
To keep the burgers vegan, ensure the buns and mayonnaise are vegan-friendly.
These patties are delicate; avoid turning them too frequently while cooking to prevent breaking.
Tomato chilli jam adds a nice sweet and spicy flavor but can be substituted or omitted as desired.

Keywords: Beetroot burger, vegan burger, plant-based burger, tofu burger, mushroom burger, healthy burger