Brilliant Beetroot Burger

  • Prep: 30-40 Minutes (includes refrigeration time)
  • Cook: 15-20 Minutes
  • Serves: 4 Patties
Calories 262
Carbs 20
Fat 15
Protein 8.2
Free From


  • 3 tbsp olive oil
  • 2 raw beetroots, peeled and grated
  • 400g tin chickpeas, rinsed and drained
  • 1 red onion, peeled and finely chopped
  • 1 tsp. garlic powder
  • 1 tsp. ground cumin
  • 1 tsp. ground coriander
  • 1 tsp. smoked paprika (optional)
  • ½ tsp. chilli flakes
  • 50g oat bran
  • 1 tbsp. tahini
  • Salt and pepper
    To Serve (Optional)

  • Burger bun or tofu salad


  1. Heat 1 tbsp. of olive oli in a pan on a medium heat and add the beetroot, chickpeas and onion, season and stir. Cook for around 5–10 minutes until the onions start to soften, stirring occasionally. Drain off any excess fluid.
  2. Add the beetroot, chickpeas and onions to a food processor along with the garlic powder, cumin, coriander, smoked paprika, chilli flakes, oat bran, tahini and some more salt and pepper and then blitz until combined. Retain a little texture to the mixture so you can shape into burger patties.
  3. Take handfuls of mixture and make 4 patties, cover and refrigerate for 20–30 minutes.
  4. Heat the remaining olive oil in a pan on a medium heat and add the patties, cook for 3–4 minutes on each side until golden and warmed through.
  5. Serve in a bun or with a tofu salad.