Colourful, earthy and full of flavour, this beetroot burger recipe makes a satisfying meat-free lunch or relaxed dinner. Black beans, quinoa and oats help the patties hold together, while cumin and smoked paprika add warmth. Finished with avocado, red onion and a tangy kefir, mint and lemon sauce, it feels fresh, nourishing and vibrant.
Ingredients
- 1 large beetroot, peeled and grated
- ½ tin black beans, drained and rinsed
- ½ medium onion, finely chopped
- 1 garlic clove, minced or grated
- ½ cup cooked quinoa or brown rice
- ¼ cup oats, ground to a flour-like consistency
- 1 tsp ground cumin
- ½ tsp smoked paprika
- Salt and black pepper, to taste
- 1 tbsp olive oil, plus a little extra for cooking if needed
To Serve
- Burger buns
- Avocado or guacamole
- Red onion
- Salad leaves
- Kefir, mint and lemon sauce
Kefir, Mint & Lemon Sauce
- 4 tbsp kefir
- 1 tbsp finely chopped fresh mint
- 1–2 tsp lemon juice
- ½ tsp agave syrup
- ½ small garlic clove, grated
- Pinch of sea salt
- Black pepper
Method
- Heat the olive oil in a frying pan over a medium heat. Add the chopped onion and cook gently until softened.
- Stir in the garlic, cumin and smoked paprika, allowing the spices to warm through with the onion for a minute or so.
- Add the grated beetroot soon after and cook for 5–7 minutes, until softened and fragrant.
- Meanwhile, mash the black beans in a large bowl with a fork or potato masher, leaving a little texture.
- Add the cooked beetroot mixture to the mashed beans, then stir in the cooked quinoa or brown rice and ground oats.
- Season with salt and black pepper, then mix until everything holds together.
- Shape the mixture into 4 burger patties.
- Heat a little more olive oil in a frying pan, if needed, and cook the burgers for 5–7 minutes on each side, until crisp on the outside and heated through.
- For the sauce, stir together the kefir, mint, lemon juice, agave, garlic, salt and black pepper. Taste and adjust with a little more lemon or agave if needed.
- Serve the beetroot burgers in buns with avocado or guacamole, red onion, salad leaves and a generous spoonful of kefir, mint and lemon sauce.
Recipe note: One large beetroot should make around four burgers. Warming the spices with the onion before adding the grated beetroot gives the patties a deeper, more rounded flavour.