Description

These vibrant beetroot burgers combine earthy beetroot, smoky tofu, mushrooms, and black beans to create a deliciously hearty and nutritious vegan burger option. With a perfect blend of textures from pecans and brown rice, topped with creamy avocado and tangy tomato chili jam, these patties are grilled or pan-fried to a golden, charred finish. Ideal for a flavorful plant-based meal that’s satisfying and full of wholesome ingredients.

Ingredients

Scale

Vegetables & Aromatics

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

Fats & Oils

3 tbsp olive oil, plus extra for brushing
2 tbsp vegan mayonnaise

Proteins & Legumes

250g smoked or regular tofu
400g can black beans, drained
50g pecans

Grains & Flours

100g oat flour
200g pouch microwave brown rice, cooked

Others

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)

Instructions

Prepare and Sauté Onion: Put the quartered onion in a food processor and pulse until it resembles rice-sized pieces. Heat 1 tablespoon of olive oil in a large frying pan over medium heat. Add the processed onion and fry for about 10 minutes until soft and just golden. Stir in the crushed garlic and cook for an additional minute. Transfer this mixture into a large mixing bowl.
Prepare and Sauté Mushrooms: Place the chestnut mushrooms into the food processor and pulse until they are also the size of rice grains. Heat the remaining 2 tablespoons of olive oil in the pan and add the mushrooms. Fry for 10-15 minutes, stirring occasionally, until the mushrooms are tender and any liquid has evaporated. Add these to the bowl with the onion and garlic.
Process Base Ingredients: In the food processor, combine the tofu, cooked beetroot, drained black beans, tomato purée, vegan mayonnaise, miso paste, oat flour, ground flaxseed, and season with salt and pepper to taste. Blitz until the mixture is smooth. Scrape this mixture into the bowl containing the sautéed vegetables.
Process Nuts and Rice: Add half of the pecans and half of the cooked brown rice to the food processor. Pulse until finely chopped but still retaining some texture, or pulse a little less if preferred chunkier. Transfer this to the mixing bowl. Then add the remaining rice and pecans to the bowl as well.
Form Patties: Mix all ingredients thoroughly in the bowl using your hands to combine them evenly. Shape the mixture into patties roughly the size of your burger buns. The patties will be delicate, so place them in the refrigerator to chill for at least 30 minutes. If you plan to cook on a barbecue, freeze the patties for 30-45 minutes beforehand to help them hold together better.
Cook Patties: Heat a frying pan over medium heat or preheat your barbecue. Lightly brush both sides of the patties with olive oil to prevent sticking. Cook the patties for 5 to 8 minutes on each side, turning once after a crust has formed, until they are charred and heated through to the center. Avoid frequent flipping to keep patties intact. If using cheese slices, add them on top during the final minute and allow to melt under a grill or with the barbecue lid closed.
Prepare and Assemble Burgers: Toast the burger buns either on the barbecue or in the pan. Spread a little tomato chilli jam on the inside of each bun. Place a few lettuce leaves on the base, add the cooked beetroot burger patty, and spoon over the mashed avocado mixed with lime juice. Top with the bun lid and serve immediately.

Notes

To enhance binding and firmness, chilling or freezing the patties before cooking is essential.
Use smoked tofu for a deeper flavor, but regular tofu works well too.
Choosing vegan mayonnaise, cheese, and buns makes this recipe fully vegan-friendly.
Adjust the amount of chili jam to preference for added spice or sweetness.
Leftover patties can be refrigerated for up to 2 days or frozen for 1 month.

Prep Time: 25 minutes
Cook Time: 20 minutes
Category: Main Course
Method: Frying
Cuisine: Vegetarian/Plant-Based

Keywords: beetroot burger, vegan burger, plant-based burger, tofu burger, mushroom burger, healthy burger, black bean burger, homemade veggie burger