Veggie burgers are tricky. Finding meat-free alternatives that are both full of flavour and not the texture of mush can be a challenge. After trialing lots (and lots) of different ingredients to see what created that great burger texture (and taste), the winning combo turned out to be…beetroot, walnut and spring onion. The grated beetroot adds plenty of moisture and texture, while the walnuts give a sweet, savoury nuttiness. Served with some hummus and crisp lettuce, this beet burger is a winner.
100% Vegan, Gluten-Free & full of Plant Goodness 🍃
Makes 4 burgers. Keeps for up to 3 days in an airtight container in the fridge.
- 400g beetroots, scrubbed and grated
- 1 bunch of spring onions, chopped
- 1 bunch of chives, finely chopped
From the store cupboard
- 100g rolled oats
- 100g walnuts
- 2 tbsp nutritional yeast
- 1 tbsp miso paste
- 1 tbsp almond butter
- 3 tbsp ground flaxseed
- 3 tbsp water
- 4 burger buns
- Cos lettuce
- Tomatoes, sliced
- Vegan mayo
Preheat the over to 180 degrees. Line a baking tray with a silicone baking mat or tinfoil.
Dry fry the grated beetroot, spring onions and chives over a medium heat for 5-10 minutes (until the beets have softened a little).
Lightly blitz the oats and walnuts together in a food processor. The walnuts should still be a little chunky at the end.
In a separate bowl, mix the flax seed and water together and leave for 10 minutes.
Add the flax mixture, beets, oats and walnuts along with the remaining ingredients into a large bowl. Combine the mixture together until well blended.
Shape into four patties and place on the baking tray. Bake for 15 minutes, flip the burgers over and then bake for another 15 minutes.
Add whatever toppings you fancy. If you’ve got time, these also go great with some baby baked potatoes or chunky sweet potato wedges.
Looking for a side hustle?
Deliciously smooth & creamy – this plant based potato salad is super simple to make.