Dinner

Beetroot Burger Recipe

Name: Beetroot Burger Recipe
Prep time: 25 min
Cook time: 20 min
Total time: 45 min
Cuisine: Vegetarian/Plant-Based
Ingredients: 1 onion, quartered; 2 garlic cloves, crushed; 200g cooked beetroot (not in vinegar), about 2 medium beets; A few crunchy lettuce leaves; 1 avocado, stoned, peeled and roughly mashed; ½ lime, juiced; 3 tbsp olive oil, plus extra for brushing; 2 tbsp vegan mayonnaise; 250g smoked or regular tofu; 400g can black beans, drained; 50g pecans; 100g oat flour; 200g pouch microwave brown rice, cooked; 200g chestnut mushrooms; 1 tbsp tomato purée; 1 tbsp miso paste; 2 tbsp ground flaxseed; 8 cheese slices, vegan if needed (optional); 8 burger buns, split (check the label, if catering for vegans); Tomato chilli jam (recipe or store-bought)

ByEthan Lark January 20, 2026January 20, 2026

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Introduction

These beetroot burgers are a colorful, flavorful plant-based option perfect for any cookout or casual meal. Packed with mushrooms, tofu, and black beans, they offer a satisfying texture and rich taste. Serve them with avocado and chilli jam for a deliciously fresh twist.

A close-up of a burger on a white plate set on a white marbled texture surface. The burger has four layers: at the bottom, a toasted golden bun with light grill marks; above it is a layer of dark green crisp lettuce; next a thick, dark brown grilled patty; topped with a slice of pale yellow cheese; and a layer of chunky green guacamole sits just beneath the top toasted bun with light grill marks. Thin spread of dark red sauce is visible between the bun and lettuce, and between the bun and guacamole. Photo taken with an iphone --ar 4:5 --v 7

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 (about 100g) cooked beetroot (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 (see recipe, below)
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 1 minute more. Transfer the mixture into a large bowl.
Step 2: Pulse the mushrooms in the food processor until they also resemble rice. Heat the remaining oil in the frying pan, add the mushrooms and cook for 10-15 minutes until any released liquid evaporates and mushrooms are tender. Add them to the bowl with the onions.
Step 3: In the food processor, blend the tofu, cooked beetroot, black beans, tomato purée, mayonnaise, miso paste, oat flour, ground flaxseed, and some seasoning until smooth. Scrape this mixture into the bowl with the vegetables.
Step 4: Add pecans and half the cooked rice to the food processor and pulse until finely chopped or a little chunky, if preferred. Stir this into the bowl along with the remaining rice.
Step 5: Use your hands to shape the mixture into patties about the size of your burger buns. The patties are delicate, so chill them for at least 30 minutes before cooking. For barbecuing, freeze for 30-45 minutes until firm.
Step 6: Heat a frying pan over medium heat or prepare your barbecue. Brush both sides of each patty with a little olive oil. Cook for 5-8 minutes per side, turning once after a crust forms, until charred and hot through. Avoid turning them too often to prevent breakage.
Step 7: If using cheese, place slices on the patties during the last minute of cooking and cover or place under a grill until the cheese begins to melt.
Step 8: Toast the burger buns on the barbecue or in a pan. Spread each bun with a little tomato chilli jam, add lettuce leaves, a beetroot patty, and top with mashed avocado mixed with lime juice before serving.

Tips & Variations

Top your beetroot burgers with melty cheese for extra richness. Vegan cheese or any non-vegan cheese works well; melt it by closing the barbecue lid briefly or placing the burgers under a grill.

Storage

Store cooked beetroot patties in an airtight container in the refrigerator for up to 3 days. Reheat gently in a pan or microwave until warmed through. You can also freeze the uncooked patties for up to 1 month; thaw in the fridge before cooking.

How to Serve

A close-up of a sandwich on a white plate, placed on a white marbled surface, showing five clear layers: the top bun is golden brown with grill marks and a soft texture; below it is a green layer of chunky guacamole spread evenly; next is a smooth, pale yellow slice of cheese; under the cheese is a thick, dark brown grilled patty with a slightly rough surface; below the patty is a crisp green leaf of lettuce resting on a toasted bottom bun with a warm golden-brown color. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I make these burgers gluten-free?

Yes, substitute the oat flour with a gluten-free flour blend to keep the burgers gluten-free without affecting texture much.

How can I make the patties firmer?

Chilling the patties before cooking helps them hold together better. For extra firmness, freeze the shaped patties for 30-45 minutes until firm before cooking.

Ethan Lark