Beet Burgers


  • 350g of Beetroot
  • 1 Can of Chickpeas
  • 2 Tablespoons of Tahini
  • 2 Cloves of Garlic
  • 1/2 Teaspoon of Cumin
  • Juice of 1/2 Lemon
  • Sea Salt

Suggested Toppings: Hummus, Avocado, Sprouts, Kimchi, Pickles etc

These beet burgers are packed with vitamin C, fiber, magnesium and iron (to name a few) and they have such an amazing colour. I love them with loads of hummus and some slaw for crunch. Beet Burgers 4

Preheat the oven to 200’C.

Peel the beets and chop them into cubes. Sprinkle with sea salt and roast for about 35 minutes until tender.

Drain the chickpeas and add them to the food processor with the beets. Mince the garlic and add it in along with the tahini, cumin and lemon juice. Blend just until the mixture comes together, don’t overblend.

Shape the mixture into patties.

Heat a grill pan on medium high heat and add in a glug of olive oil. When it’s hot, add the burgers. Cook for 4 minutes on each side until crisp. Transfer them to a roasting tray and cook in the oven for about 10 more minutes.

7 Comments to Beet Burgers

  1. Regina says:


    Could you used already cooked beetroot here?

    Thanks a mil

  2. K says:

    Can you freeze these?

  3. gareth says:

    Hi Indy, first time I made these they were great. Second time the mix was very sloppy, I tried stiffening it with flour but didn’t work too well. How would you go about stiffening the mix?

  4. Tracy says:

    Hi Indy,

    Made these last night and loved them. Packed full of flavour. Can’t wait to make them again