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Serves 6

Vegan Beetroot Burgers

This should make 12 burgers. Lovely thick burgers that go great, either with a salad or in a bun. These also cook well on a BBQ so you can make a batch and freeze some, and get them out when there’s a BBQ. Per serving details are for 2 burgers.


  • 1 tsp + 1.5 tbsp olive oil
  • 1 red onion, finely chopped
  • 4 cloves garlic, finely chopped
  • 2 raw beetroots (380g), peeled and grated
  • 200g courgette, grated
  • 110g carrots, peeled and grated
  • 90g mushrooms, finely chopped
  • 100g oats
  • 1 can chickpeas, drained
  • 3 tbsp tahini
  • 4 tbsp flaxseed with 10 tbsp water
  • 6 spring onions
  • Bunch of fresh coriander, chopped
  • 2 tsp Cajun seasoning


  • In a large pan, add 1 tsp oil, onion, and garlic and stir on high heat for a few minutes.
  • Add the grated beetroot, courgettes, carrots, and mushrooms and stir-fry for 8-10 minutes until all has softened a little. Remove any excess juice.
  • In a blender/food processor, add the oats, chickpeas, tahini, flaxseed, and water and blend until a thick paste is formed.
  • Add this into a large bowl along with the cooked veg, spring onions, coriander and Cajun.
  • Season well with salt and pepperand give everything a very good mix.
  • Pop a sheet of baking paper on a flat plate and then form the mixture into 12 burgers, pressing down and shaping well so they are flat (around 2 cm thick) and round.
  • Set in the fridge for at least 1 hour or overnight.
  • To cook the burgers get out a large frying pan and add 1.5 tbsp oil. Pop the burgers in and cook for around 4 minutes, and then turn. Keep doing this until the top and bottom are browning and it forms a more solid shape.
  • Serve.
  • Kcal: 299
  • Protein: 11g
  • Fat: 15g
  • Carbs: 27g
  • Fibre: 8.6g

Hi, I’m Steve and I hope you are enjoying our collection of recipes.

Steve Grant

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