The Best Beetroot Burgers
7th Jan, 2019


  • 2 medium sized beetroots
  • ½ small red onion, diced
  • 200g chickpeas
  • 1 egg
  • 3 tbs chickpea flour or any GF flour
  • 1 tsp steak seasoning
  • 1/2 tsp Malden salt
  • 1 tbsp rapeseed oil
  • 4 burger buns
  • 2 baby gem lettuces
  • 2 gherkins, sliced
  • 1 tomato, sliced
  • For the dressing
  • 2 tbsp tahini
  • 2 tbsp rapeseed oil
  • 1 tbsp brown rice vinegar
  • Zest of 1 lemon
  • ½ tsp Malden salt

Equipment required:

Makes 4 burgers.

1) Preheat oven to 200 degrees. Line a baking tray with greaseproof paper.

2) Grate the beets into a large mixing bowl. Dice the onion and add this in. In a sperate bowl mash the chickpeas to break them down, but not too much, they should still hold their shape a little. Add these to the mixing bowl along with the egg, flour, salt and steak seasoning. Mix all the ingredients together.

3) Form the mixture into four equal burgers and place them on the baking tray. Drizzle with the rapeseed oil and cook in the oven for 35-40 minutes, until lightly browned on top and piping hot throughout.

4) To make the dressing, mix all the ingredients together in a mixing bowl.

5) To serve, add the lettuce, gherkin and tomato on the buns. Once the burgers are cooked, remove them from the oven and place directly onto the buns. Drizzle with the dressing and serve immediately.

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