Vegetarian beetroot burgers

Beet­root is a sta­ple of Russ­ian cui­sine thanks to clas­sics like Borsch, but it has lots more colour­ful uses beyond soup. We’ve tried a lot of veg­e­tar­i­an burg­ers, but these beet­root burg­ers are hands down the best. They’re also straight­for­ward to pre­pare and we share some gar­nish secrets to make your taste­buds water. 

  • Prepa­ra­tion time: 40 min­utes 
  • Feeds: +/-10 peo­ple (20 burg­ers, 2 each) 
  • You’ll need: deep fry­ing pan, blender/food proces­sor, grater, peel­er

Ingredients: burgers

  • 3 tbsp olive oil
  • 1 red onion, fine­ly chopped
  • 2 gar­lic cloves, crushed
  • 2 large raw beet­roots, peeled
  • 1 cour­gette, peeled
  • 3 large car­rots, peeled
  • 100g/3½oz por­ridge oats
  • 400g tin chick­peas, drained
  • 3 tbsp tahi­ni
  • 2 large free-range egg yolk
  • 4 spring onions, thin­ly sliced
  • 3 tbsp fine­ly chopped fresh corian­der
  • Sea salt and fresh­ly ground black pep­per
  • Hal­lou­mi (Cypri­ot grilling cheese)

Ingredients: garnish

  • Car­rots, peeled
  • Pota­toes, scrubbed but not peeled
  • Sweet pota­toes, scrubbed but not peeled
  • But­ter
  • Milk
  • Fresh­ly ground black pep­per

Method

  1. Grate the beet­root, car­rot, and cour­gette.
  1. Fry the onion and gar­lic in olive oil for 4–5 min­utes, until soft.
  1. Add the grat­ed veg­eta­bles to the onion and gar­lic in the fry­ing pan on medi­um heat.
  1. In a blender or food proces­sor, com­bine the oats, chick­peas, egg yolk, and tahi­ni. If using a blender you may need to add a lit­tle liq­uid to help get the blend­ing going. 
  1. Remove the fry­ing pan with the veg­eta­bles from the heat and trans­fer the oat, chick­pea, egg and tahi­ni mix­ture from the blender to the fry­ing pan with the veg­eta­bles.
  2. Add the raw spring onions.
  3. Mix well.
  1. Allow the mix­ture to cool a lit­tle before shap­ing the burg­ers by hand. 
  1. Cov­er and refrig­er­ate the burg­er pat­ties for 30 min­utes to 24 hours. This cool­ing will help to pre­vent the burg­ers falling apart when you cook them. 
So tasty that even con­firmed car­ni­vores can’t resist.
  1. Fry the burg­ers in olive oil on medi­um heat for around 20 min­utes, turn­ing care­ful­ly at least once. Alter­na­tive­ly, grill them. 

Mashed potato garnish

  1. Peel the car­rots. Peel the pota­toes and sweet pota­toes (option­al).
  2. Cut into medi­um-sized cubes.
  3. Add to salt­ed boil­ing water and cook at a sim­mer for around 20 min­utes or until soft.
  1. Drain and mash every­thing togeth­er.
  2. Add but­ter and con­tin­ue to mash.
  3. Add a dash of milk.
  4. Sea­son to taste with black pep­per. 

Serving

  1. Grill some hal­lou­mi and place on the burg­ers to serve. 
  2. Enjoy!