Lunch/ Summer Lovin'

Awesome Beet Burgers

August 5, 2018 (Last Updated: December 10, 2019) by Chris Collins

These Beetroot Burgers really are the ultimate veggie burger! Follow these tips and tricks for how to get veggie burgers with the PERFECT texture and flavour.

Creating a decent veggie burger can only be described as an art. It’s too often you sink your teeth into a veggie burger and it’s either dry as cardboard or so sloppy it spills out the burger bun. Finding that perfect middle ground, whilst still keeping the perfect texture is sometimes a little tricky. Having said that, once you perfect it, a decent veggie burger is absolute heaven (and that’s coming from a meat eater).

Beetroot Burgers in a bun with fillings

For me, the first step to making the perfect vegetarian burger is to use beetroot. Not only does beetroot offer a huge amount of flavour to the burger, but the colour is just gorgeous. Who doesn’t want a pinky purple burger?

But in all seriousness, the single most important step when creating any vegetarian burger is to cook the veg and beans beforehand. More specifically, bake the veg and beans beforehand.

Baking the Beans & Veg

This is the key to an awesome beetroot burger for a few reasons:

  1. Dehydrates the veg so you don’t end up with a wet/soggy burger.
  2. Creates a better texture for the burgers.
  3. Intensifies the flavour of the beans & veg.

Sure, beetroot burgers are a little more hassle than making meat burgers, but trust me it’s totally worth it.

How to make Beetroot Burgers

  1. Bake your beans and veg.
  2. Once cooled, add your beans in a processor with egg and a little lemon juice.
  3. Combine the bean paste with your beetroot & fillings.
  4. Shape into burgers and fry until deep golden on each side.

How to make Beetroot Burgers - step by step photos

Best Beetroot Burger Fillings

  • Shredded Beet
  • Shredded Carrot
  • Cannellini Beans
  • Feta
  • Mint
  • Green Onion
  • Lemon
  • Cashew Nuts
  • Breadcrumbs
  • Egg

For me, this gives a simple yet delicious beet burger combo. The fresh blast of mint works beautifully with the earthy taste of the beetroot. The feta adds a nice creamy texture, the carrot offers a little sweetness and the cashews give a nice little crunch.

Tips for the perfect Beetroot Burger

  • Use lemon juice and breadcrumbs as levers to make the patty mixture wetter/dryer.
  • Add feta. Beetroot and feta is a marriage made in heaven and beet burgers are no exception.
  • Test before you make the final burger. By frying up a tiny bit of the mixture before you mould the burgers, you can adjust the texture and seasoning as necessary before you commit to the end product.
  • Shallow fry in a good amount of oil. Veggie burgers are notoriously low in fat, so to add flavour and to keep them from being dry, don’t be scared add a good amount of oil in the pan.

And to be honest, those tips will help with with making vegetarian burgers in general.

Beetroot Burgers with bite marks

When it comes to toppings, follow your tastebuds! However, here’s my go-to every time.

Beetroot Burger Toppings

Right, let’s tuck into the recipe shall we? I’m starving all over again 🤤

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How to make Beetroot Burgers (Full Recipe & Video)

Beetroot Burgers in a bun with fillings

Awesome Beetroot Burgers

These Beetroot Burgers really are the ultimate veggie burger! Follow these tips and tricks for how to get veggie burgers with the PERFECT texture and flavour.
5 from 7 votes
Print Pin Rate
Course: Brunch / Lunch
Cuisine: Vegetarian
Prep Time: 15 minutes
Cook Time: 25 minutes
Total Time: 40 minutes
Servings (click & slide): 4
Calories: 356kcal

Ingredients (check list):

  • 2 medium Beets, scrubbed & grated
  • 1 medium Carrot, scrubbed & grated
  • 1 can Cannellini Beans, drained
  • 2-3 large Green Onions (Spring Onion), finely diced
  • 1 heaped tbsp Fresh Mint, finely diced
  • 3/4 cup / 75g Feta, crumbled
  • 1/2 cup / 55g Raw Unsalted Cashews, finely crushed
  • 1/2 cup / 35g Breadcrumbs, or as needed
  • 1/2 Lemon, or as needed
  • 1 Egg
  • generous amounts of Salt & Black Pepper
  • generous amounts of Olive Oil
  • pinch of Cayenne Pepper (optional)

Instructions:

  • Lay your grated beetroot, carrot and cannellini beans on an oven tray. Spray with olive oil and sprinkle with a pinch of salt, then pop in the oven at 200c/392f until wrinkled and slightly charred. (approx 15mins)
  • Once cooled, add your beans, egg and lemon juice in a food processor and blend to a paste.
  • Combine in a bowl with your carrot, beetroot, green onion, mint, cashews, feta, half of your breadcrumbs and generous amounts of salt and pepper. 
  • Take a small pinch of your mixture and mould a tiny burger shape (use gloves if desired). Fry until golden then test for seasoning/texture. For a more moist burger add more lemon juice, to dry out the burgers add more breadcrumbs.
  • When happy, mould 4 burger shapes and shallow fry in a good glug of oil over medium heat until dark golden colour, flipping once.
  • Stack with your desired toppings and enjoy!

Quick 1 min demo!

/script>

Notes:

a) Beetroot Burger Fillings - You can really follow your tastebuds, but for me here's the perfect combo:
 
b) Alternate method of making Beetroot Burgers - Personally I prefer only blitzing the beans/egg and keeping the texture of the other ingredients. However you can blitz everything to create a smoother patty, which in turn will increase the chances of everything sticking together more securely. 
 
c) Oil - Don't be scared to add a good amount of oil when frying the burgers. Vegetarian burgers are often low in fat, so to add flavour and ensure they don't come out dry, shallow fry in a good amount of oil. With the same token, make sure the oil is hot before you add the burgers, else they'll soak up to much and become soggy.
 
d) Baking the veg - The game-changing tip of baking the veg and beans came from recipetineats.
 
e) Calories - based per burger patty with any extras.

Nutrition:

Nutrition Facts
Awesome Beetroot Burgers
Amount Per Serving
Calories 356 Calories from Fat 190
% Daily Value*
Fat 21.09g32%
Saturated Fat 5.879g29%
Trans Fat 0.007g
Polyunsaturated Fat 2.835g
Monounsaturated Fat 10.686g
Cholesterol 201mg67%
Sodium 321mg13%
Potassium 545mg16%
Carbohydrates 29.63g10%
Fiber 5.5g22%
Sugar 6.66g7%
Protein 14.39g29%
Vitamin A 6550IU131%
Vitamin C 7.4mg9%
Calcium 170mg17%
Iron 4mg22%
* Percent Daily Values are based on a 2000 calorie diet.
Nutrition is based on the absence of salt unless stated as a measurement in the ingredients. Cost is worked out based on ingredients bought from UK supermarkets, then divided by the number of servings. In both instances these values are just for guidance. Please check out my FAQ Page for more info.
Tried this recipe?Show me how you got on by tagging @dontgobaconmyheart_ on IG and #dontgobaconmyheart!

For another delicious Beetroot Recipe check out my Roasted Beetroot and Feta Hummus!

Roasted Beetroot and Feta Hummus overhead shot

If you loved this Beetroot Burger Recipe then be sure to Pin it for later! Already made it or got a burning question? Give me a shout in the comments and pick up your free ecookbook along the way!

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20 Comments

  • Reply
    brinacyl
    May 31, 2020 at 10:51 pm

    Hello! These burgers look delicious. How many grams of beetroot, carrot, and white beans are needed for this recipe? Many thanks

    • Reply
      Chris Collins
      June 1, 2020 at 9:36 pm

      Hi Brinacyl, the weight of a medium beet is around 100g, a carrot is around 80g and a can of beans is 400g, approx 240g when drained. Hope this helps!

  • Reply
    Aoife Kenny
    February 10, 2020 at 6:47 pm

    could I make the burgers with out feta x

    • Reply
      Chris Collins
      February 12, 2020 at 1:53 pm

      Hey Aoife! I haven’t actually tried these without feta – the feta adds a nice creaminess/saltiness, but my instinct says they’ll still be great without it 🙂

      • Reply
        brinacyl
        June 4, 2020 at 2:16 am

        5 stars
        Thank you! I will weigh my ingredients next time.

        These came out superb! My 5-year-old who is not a fan of vegetables ate them too! will be making these very frequently.

        As per your suggestion to bind all the ingredients better, I put all of them in the food processor. I only had one tin of beans and wanted to make a double batch, so I used a tin of chickpeas too. I love spices and I added cumin, coriander, paprika (two types), garlic, and onion (all dried powders). A tip if your mixture is soft even after having added additional breadcrumbs (like mine), refrigerate it for 30 minutes. It will be then easier to handle the mixture. Rubbing some oil on the palms is helpful too.

        • Reply
          Chris Collins
          June 6, 2020 at 9:45 am

          That’s awesome to hear, Brinacyl! Thanks for the awesome tips too 🙂

  • Reply
    Deanna Bradford
    October 30, 2018 at 9:45 am

    This looks delicious! I think I’m going to try it out tonight. I can’t have dairy though, so considering substitutes for the Feta. I wonder if a non-dairy yogurt or a non-dairy cheese would work well? Thank you for sharing the recipe!

    • Reply
      Chris
      October 30, 2018 at 10:10 pm

      Hey Deanna! I’d stay away from yogurt as it would change the texture too much, but non-dairy cheese could work! I recommend testing one small patty with a little of it in there to see if it works with your tastebuds, then decide whether to add it to the rest of the mixture or leave it out 🙂

  • Reply
    Marta
    October 20, 2018 at 6:53 pm

    5 stars
    Just made them – and you’re right, they’re absolutely awesome! The mint works perfectly here 🙂 I didn’t have cashews on hand, so I substituted with sunflower seeds, and they worked too.

    • Reply
      Chris
      October 21, 2018 at 11:15 am

      That’s awesome news, Marta! So glad the sunflower seeds work too 🙂

  • Reply
    camila
    August 5, 2018 at 8:18 pm

    5 stars
    oh man im so happy you made a vegetarian burger!!! I eat mostly vegetarian so this sounds incredible for me right now!!! I’ve been craving for a delicious burger!!

    • Reply
      Chris
      August 6, 2018 at 12:56 pm

      You know what, sometimes life just calls for a damn good veggie burger right!?

  • Reply
    Jenni LeBaron
    August 5, 2018 at 7:30 pm

    5 stars
    What a pretty burger! I love beetroot burgers and yours looks fantastic!

    • Reply
      Chris
      August 6, 2018 at 12:55 pm

      Thanks so much, Jenni! 🙂

  • Reply
    Danielle
    August 5, 2018 at 6:44 pm

    5 stars
    I’ve never thought about making veggie burgers with beets before! I love the vibrant color!

    • Reply
      Chris
      August 6, 2018 at 12:55 pm

      The beets truly make this veggie burger!!

  • Reply
    Heidy L. McCallum
    August 5, 2018 at 6:26 pm

    5 stars
    I love this idea of using beetroot to make the burgers, you are so right some veggie burgers are a tad dry–not this one it looks wonderful! I would definitely love one of these for lunch–did I mention I am starving? LOL!!!

    • Reply
      Chris
      August 6, 2018 at 12:55 pm

      Haha love it!! I’m always starving!!

  • Reply
    Dannii
    August 5, 2018 at 6:13 pm

    5 stars
    I would love to try beetroot burgers. The colour of them is amazing.

    • Reply
      Chris
      August 6, 2018 at 12:47 pm

      Isn’t the colour just gorgeous!?

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