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.

Prep Time15

Cook Time25

Total Time40

Course: Brunch, Lunch

Cuisine: Vegetarian

Servings:

Author: Chris Collins

Ingredients

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!

Video

Notes

a) Beetroot Burger Fillings - You can really follow your tastebuds, but for me here's the perfect combo:

Hummus
Caramelized Onions
Grilled Courgette/Zucchini
Cress

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