Vegan Beetroot Burgers Recipe
Whether you’re a vegan, vegetarian, or meat eater, these beetroot burgers make for the perfect weekday dinner time! Made from veggies and oats, these plant based patties are nutritious, delicious, cost just 91p per portion!
We've taken beetroot, chickpeas, quinoa, and oats, and paired with paprika, garlic and onion to create a burger that shows vegan options are anything but bland. Plus, this patty is packed with vitamins, minerals, and an impressive 13g of fibre per portion thanks to its high veg content - perfect for keeping you feeling fuller for longer.
Proving that burgers can be healthy, our patties are loaded with nutrients and a perfect balance of protein and carbs. There's 13g fibre to help with digestion, and 18g protein to aid muscle recovery and repair. And while all the ingredients are great in their own way, the star of the show is beetroot, a veg that's low in calories, high in vitamins and minerals and has been shown to provide various health benefits from supporting heart health to lowering blood pressure!
Healthy and delicious, this burger recipe makes 6 servings and is really easy to prepare. You’ll want to prepare your burgers the day before as they’ll need up to 24 hours to set in the fridge, but once they’re set you can cook them up in just 4-6 minutes – the perfect prep for when you’ve got a busy evening in store!
For the burgers you will need:
- 2 beetroots, cooked
- 400g chickpeas, drained
- 150g quinoa, cooked
- 150g oats
- 1 onion, diced
- 2 garlic cloves, crushed
- 1 courgette
- 1 tsp smoked paprika
- 2 tbsp tahini
- 2 tbsp white miso
- 2 tbsp flour
- 1 tbsp olive oil
- 10 sprays low calorie spray oil
To serve you will need:
- 6 burger buns
- 2 avocados, sliced
- Handful of shredded red cabbage
- 6 tbsp vegan mayo
- Handful or coriander
- Begin by adding some low-calorie oil spray, onions and garlic to a pan and sauté until cooked.
- Place the contents of the pan into a food processor, as well as the rest of the burger ingredients, except the olive oil and flour, and pulse until blended.
- Next, season the blended burger ingredients with salt and pepper then place the mix in the fridge for up to 24 hours to cool and set.
- Now divide the mix into 6 equal sized portions and shape them into burger patties before dusting them with flour.
- To cook the burgers, heat a frying pan with 1 tbsp olive oil and cook each burger for 2-3 minutes on each side.
- Place your cooked burgers into the buns and serve them with your favourite toppings.
If these vegan beetroot burgers have got you craving some plant-based alternatives to your usual meaty fix, why not try our vegan slow cooker chilli recipe or if you’re a number 1 burger fan, give our veggie bean burger recipe a try!