Beetroot veggie burgers

Beetroot veggie burgers

This juicy beetroot burger is topped with hummus and avocado with a halloumi and sweet potato salad. But the burgers are great on their own for a healthy dinner, too.


For the beetroot burger

For the sweet potato salad

For the dressing

To serve


  1. To make the beetroot burger, heat 1 tablespoon of the oil in a large frying pan over a medium heat. Fry the onion and garlic for 4–5 minutes, or until soft. Add the grated vegetables and cook, stirring often, for 5 minutes, or until soft. Drain away any excess liquid released by the vegetables.

  2. Place the oats, chickpeas, tahini and egg yolk in a food processor and pulse to combine. Tip the mixture into a bowl and stir in the grated vegetables, spring onions and coriander. Season generously with salt and pepper.

  3. Divide the mixture into six and shape into burgers. Cover and refrigerate for at least 30 minutes (or up to 24 hours).

  4. Meanwhile, to make the salad, place a griddle pan over a high heat or preheat a barbecue.

  5. Drizzle the extra virgin olive oil over the sweet potatoes and halloumi slices, scatter over the garlic and chillies and season with black pepper. Cook on the hot griddle or barbecue, turning once, until cooked through.

  6. Meanwhile, beat together all the dressing ingredients in a bowl. Mix with the salad leaves and cooked beetroots and set aside.

  7. Heat 2 tablespoons oil in a frying pan over a medium heat. Cook the burgers, in batches if necessary, for 2–3 minutes on each side, or until golden and hot through.

  8. To serve, lightly toast the sourdough buns and top each base with hummus, avocado, red cabbage, a beetroot burger and the bun lid. Serve each burger with a handful of salad leaves topped with the griddled sweet potatoes and halloumi.

Recipe Tips

You can customise these brilliant beetroot burgers by adding 2-3 teaspoons of your favourite spice blend, such as Cajun spice, ras-el-hanout, garam masala or harissa are all great.

These burgers freeze brilliantly. Place them on a baking tray lined with greaseproof paper and freeze for an hour. Then transfer the burgers to a sealed box or bag and they're ready to cook from frozen. For best results, bake on an oiled tray in a preheated oven at 200C/180C (fan)/Gas 6 for 20 minutes, flipping once during cooking.