Dinner

Beetroot Burger Recipe

BySophie Carsel January 23, 2026January 23, 2026

Introduction

These vibrant beetroot burgers are packed with earthy flavors and plant-based goodness. Perfect for a satisfying vegan meal, they combine mushrooms, tofu, black beans, and beetroot for a hearty, colorful patty that’s full of texture and taste.

A grilled burger sits in the center of a round white plate on a white marbled surface. The bottom layer is a toasted golden brown bun with a slight crunch, topped with a dark green lettuce leaf. Above the lettuce is a thick, juicy dark brown burger patty with a textured surface, crowned by a square slice of creamy yellow cheese. On top of the cheese is a dollop of chunky green guacamole, and the sandwich is finished with the top half of the bun, which is golden with distinct grill marks. The burger has a neat and fresh look, with layers clearly visible and colors contrasting well. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

1 onion, quartered
3 tbsp olive oil, plus extra for brushing
2 garlic cloves, crushed
200g chestnut mushrooms
250g smoked or regular tofu
2 (about 100g) cooked beetroot (not in vinegar)
400g can black beans, drained
1 tbsp tomato purée
2 tbsp vegan mayonnaise
1 tbsp miso paste
100g oat flour
2 tbsp ground flaxseed
50g pecans
200g pouch microwave brown rice, cooked
8 cheese slices, vegan if needed (optional)
8 burger buns, split (check the label if catering for vegans)
Tomato chilli jam (see recipe below)
A few crunchy lettuce leaves
1 avocado, stoned, peeled, and roughly mashed
½ lime, juiced

Instructions

Step 1: Put the onion in a food processor and pulse until it resembles rice. Heat 1 tbsp olive oil in a large frying pan, add the onion, and fry for 10 minutes until soft and just golden. Stir in the crushed garlic and fry for 1 minute more. Transfer the mixture to a large bowl.
Step 2: Clean the food processor, then pulse the mushrooms until they resemble rice. Heat the remaining 2 tbsp olive oil in the pan, add the mushrooms, and fry for 10–15 minutes until the liquid has evaporated and mushrooms are tender. Add the cooked mushrooms to the bowl with the onion and garlic.
Step 3: In the food processor, combine the tofu, cooked beetroot, drained black beans, tomato purée, vegan mayonnaise, miso paste, oat flour, ground flaxseed, and some seasoning. Blitz until smooth. Scrape this mixture into the bowl with the vegetables.
Step 4: Add the pecans and half of the cooked brown rice to the food processor and pulse until finely chopped or slightly chunkier if preferred. Transfer this to the bowl with the other ingredients along with the remaining rice. Mix everything gently to combine.
Step 5: Use your hands to shape the mixture into patties roughly the size of your burger buns. The patties will be delicate, so chill them in the fridge for at least 30 minutes before cooking. For barbecuing, freeze the patties for 30–45 minutes until firm.
Step 6: Heat a frying pan over medium heat or prepare your barbecue. Brush both sides of the patties with a little olive oil. Cook for 5–8 minutes on each side, turning once after a crust has formed, until they are charred and heated through. Avoid frequent turning to prevent breaking.
Step 7: If using cheese slices, place them on the patties during the last minute of cooking and close the grill or lid until the cheese melts.
Step 8: Toast the burger buns on the barbecue or in the pan. Spread each bun with a little tomato chilli jam, then layer with lettuce leaves, the beetroot burger, and some mashed avocado mixed with lime juice. Serve immediately.

Tips & Variations

Top the burgers with melty vegan or non-vegan cheese for extra richness; melt under a grill or barbecue lid just before serving.
For added spice, mix some chopped fresh chili into the avocado mash.
You can substitute pecans with walnuts or sunflower seeds for a different texture.

Storage

Store any cooked patties in an airtight container in the fridge for up to 3 days. Reheat gently in a pan or oven to maintain their texture. Uncooked patties freeze well for up to 1 month; thaw thoroughly before cooking. Assemble burgers just before serving for the best flavor and freshness.

How to Serve

The image shows a close-up of a burger on a white plate, placed on a white marbled surface. The burger has five distinct layers from bottom to top: a toasted golden brown bun base with slight char marks, a spread of dark red sauce on the bun, a bright green lettuce leaf, a thick, dark brown grilled patty with a textured surface, a slice of creamy yellow cheese slightly melting over the patty, a chunky green guacamole-like sauce, some more dark red sauce on top, and finally a toasted golden brown bun top with defined grill lines. The photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I make these burgers gluten-free?

Yes, to make the burgers gluten-free, use a gluten-free flour instead of oat flour and check that the buns are gluten-free as well.

Can I prepare the mixture in advance?

Absolutely, you can prepare the burger mixture ahead of time. Shape the patties and keep them refrigerated for up to 24 hours before cooking, or freeze them for longer storage.