Description

These delicious beetroot burgers are a hearty, vegetarian-friendly option packed with mushrooms, tofu, black beans, and pecans, offering a vibrant color and satisfying texture. Perfect for grilling or pan-frying, they are topped with optional vegan cheese, fresh avocado lime mash, and a tangy tomato chili jam for an exciting flavor combination.

Ingredients

Scale

Vegetables & Base

1 onion, quartered
2 garlic cloves, crushed
200g chestnut mushrooms
250g smoked or regular tofu
2 cooked beetroot (about 100g), not in vinegar
400g can black beans, drained
200g pouch microwave brown rice, cooked
1 avocado, stoned, peeled and roughly mashed
½ lime, juiced
a few crunchy lettuce leaves

Binding & Flavor

3 tbsp olive oil, plus extra for brushing
1 tbsp tomato purée
2 tbsp vegan mayonnaise
1 tbsp miso paste
100g oat flour
2 tbsp ground flaxseed
50g pecans

Toppings & Serving

8 cheese slices, vegan if needed (optional)
8 burger buns, split (check the label, if catering for vegans)
Tomato chilli jam (see recipe, below)

Instructions

Prepare the onion: Put the onion in a food processor and pulse until it resembles rice. Heat 1 tbsp of olive oil in a large frying pan, add the processed onion, and fry for 10 minutes until soft and just golden. Stir in the crushed garlic and fry for 1 minute more. Transfer this mixture into a large bowl.
Cook the mushrooms: Pulse the mushrooms in the food processor until they resemble rice. Heat the remaining olive oil in the frying pan, add the mushrooms and fry for 10-15 minutes until any released liquid evaporates and mushrooms become tender. Add to the bowl with the onion mixture.
Blend tofu and beetroot mixture: In the food processor, combine the tofu, cooked beetroot, drained black beans, tomato purée, vegan mayonnaise, miso paste, oat flour, ground flaxseed, and seasoning. Blitz until smooth. Scrape this mixture into the bowl with the cooked vegetables.
Process nuts and rice: Add half of the pecans and half of the cooked brown rice into the food processor and pulse until finely chopped or a bit chunkier depending on your texture preference. Tip into the bowl with the veg and tofu mixture, then add the rest of the rice and remaining pecans, mixing everything thoroughly by hand.
Shape patties and chill: Use your hands to shape the mixture into burger-sized patties roughly the same diameter as your buns. The patties will be delicate, so chill for at least 30 minutes before cooking. For barbecuing, freeze the patties for 30-45 minutes first to firm them up.
Cook burgers: Heat a frying pan over medium heat or prepare the barbecue. Brush both sides of the patties with oil. Cook the patties for 5-8 minutes on each side, turning only once a crust has formed, until nicely charred and heated through. If using cheese slices, place them on the patties during the last minute of cooking and close the grill lid or cover the pan to melt the cheese.
Toast buns and assemble: Toast the burger buns on the barbecue or in the pan. Spread each bun with a little tomato chilli jam. Layer with crunchy lettuce leaves, the cooked burger patty with melted cheese if used, and top with the avocado mashed with lime juice.

Notes

For firmer patties suitable for barbecuing, freeze them for 30-45 minutes before cooking.
You can substitute chestnut mushrooms with other mushrooms if preferred but avoid higher water-content mushrooms to prevent soggy patties.
The use of vegan cheese and mayonnaise makes this recipe fully vegan; adjust as per dietary preference.
Ensure beetroot is cooked but not pickled in vinegar to maintain the right flavor balance.
Chilli jam adds a sweet and spicy contrast; you can also use your favorite burger sauces.

Prep Time: 25 minutes
Cook Time: 20 minutes
Category: Main Course
Method: Frying
Cuisine: Vegetarian British

Keywords: beetroot burger, vegetarian burger, vegan burger option, healthy burger recipe, mushroom burger, tofu burger