The first time I had these beetroot burgers was at one of my girl’s dinner nights during university. It was my first introduction to hosting and cooking for larger groups of people. At one of these dinners, my dear friend Nicola made this beet burger recipe. It was so simple yet tasted incredibly meaty and nutritious. A few months later I had my first (short) foray into having a food stall at a farmers market. This most popular and appealing dish on the menu was always these beetroot burgers. I remember people bringing their friends over after trying our burgers to share the experience. There is an option to make it vegan if that is your preference. It needs to be made ahead of time and is perfect for feeding many people in one go. The texture does not leave you wanting meat, and paired with a fresh array of toppings makes this my favourite meat-free burger recipe.

The Best Beetroot Burgers

Delicious beetroot burgers that are a great meat replacement. Option to create a vegan version and provide a healthy and wholesome meal.

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Prep Time 20

Cook Time 20

Resting time 12

Course Dinner, Main Course

Servings 6 people

Ingredients

500g/4-5 beetroots grated (I like to use the grating attachment on my food processor)
1 small onion grated (again, used the food processor for the grating here)
1 cloves garlic minced
1.5 cups oats
2 eggs OR 200g plain flour for a vegan version
200g feta cheese grated (omit for vegan version)
3 tbsp juice of preserved/pickled beetroot
1 tsp ground coriander
½ tsp chill flakes
1 tsp kosher salt
½ tsp cracked black pepper

Instructions

Combine all ingredients into a large bowl and let the mixture rest for at least 1 hour in the fridge (this can be left in the fridge overnight). The oats need time to swell up and absorb the liquids.
Once the mixture has rested, add a sprinkle of flour into the mixture to assist in forming the patties. When making a non-vegan option, the flour can be replaced by 2 eggs. The mixture should be stiff enough to form into patties and hold their shape.
I highly recommend adding 200g of grated feta for a non-vegan option.
The beetroot burger patties can simply be baked in the oven on a greased tray at 180 degrees Celcius for 20 minutes or until the outside of the patties has dried and browned slightly.
Serve on fresh buns with a generous amount of rocket, avocado, pickled onions, gherkins, hummus, or whatever your heart desires!

Notes

If you can’t find fresh beetroots at your grocery store you can replace it with packaged cook beetroots, around 500g will work. Omit the preserved/pickled beetroot juice.

THESE BURGERS ARE AMAZING WITH LOTS OF AVO AND SPROUTS!

This recipe also works well as falafels for salads or wraps. To make falafels, just coat balls of the mixture in breadcrumbs and sear in the pan with neutral cooking oil.

DO AHEAD: The mixture needs to be made at least an hour in advance, preferably the night before serving, as the oats need time to soak up the liquids.

A great topping for this would be this babaganoush recipe!