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
- 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)
- Carrots, peeled
- Potatoes, scrubbed but not peeled
- Sweet potatoes, scrubbed but not peeled
- Freshly ground black pepper
- Grate the beetroot, carrot, and courgette.
- Fry the onion and garlic in olive oil for 4–5 minutes, until soft.
- Add the grated vegetables to the onion and garlic in the frying pan on medium heat.
- 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.
- 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.
- Add the raw spring onions.
- Mix well.
- Allow the mixture to cool a little before shaping the burgers by hand.
- 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.
- Fry the burgers in olive oil on medium heat for around 20 minutes, turning carefully at least once. Alternatively, grill them.
Mashed potato garnish
- Peel the carrots. Peel the potatoes and sweet potatoes (optional).
- Cut into medium-sized cubes.
- Add to salted boiling water and cook at a simmer for around 20 minutes or until soft.
- Drain and mash everything together.
- Add butter and continue to mash.
- Add a dash of milk.
- Season to taste with black pepper.
- Grill some halloumi and place on the burgers to serve.