Beetroot Burger

Jordan and Jessica Bourke
Beetroot Burger
Serves Makes 8-10
Print recipe
  • Prep time 15 mins
  • Cook time 30 mins
  • Ready time 45 mins

Similar in texture to a beefburger, this meat-free version is popular with omnivores.

1 Star2 Stars3 Stars4 Stars5 Stars (51 votes, average: 3.43 out of 5)


For the burger

  • handful of fresh dill
  • handful of fresh parsley
  • leaves from 2 sprigs fresh thyme
  • 350 g beetroot, grated
  • 150 g carrot, finely grated
  • 120 g oatmeal
  • 3 eggs
  • 1 small red onion, finely chopped
  • 2 garlic cloves, crushed
  • sea salt and freshly ground black pepper
  • 1 tablespoon vegetable oil
  • wheat-free bread rolls
  • rocket/arugula
  • cherry tomatoes, halved

For the msutard mayonnaise

  • 300 ml good extra virgin olive oil
  • 1 cup sunflower oil
  • 2 egg yolks
  • 1 tablespoon Dijon mustard
  • squeeze of lemon juice
  • 3 tablespoons wholegrain mustard

For the slaw

  • ½ small celeriac/celery root, cut into thin matchsticks
  • ½ small celeriac/celery root, cut into thin matchsticks
  • ½ red cabbage, very thinly sliced
  • 2 carrots, shredded
  • 1 red onion, thinly sliced
  • small handful of hazelnuts, toasted and chopped
  • 3 tablespoons freshly chopped parsley
  • 2 eating apples
  • grated zest of 1 lemon, plus juice of ½ lemon


Finely chop the herbs. Thoroughly combine with the beet(root), carrot, oatmeal, eggs, onion and garlic in a bowl, making sure the eggs and herbs are evenly distributed. Season with 1 teaspoon salt and a few grindings of pepper. Set aside for 15 minutes.

To make the wholegrain mustard mayonnaise, you can use a food processor or an electric whisk. Either way, combine the oils in a jug. Put the egg yolks, Dijon mustard, lemon juice and a pinch of salt in the food processor bowl or a mixing bowl. As you start to process/whisk, very slowly feed in the oils a little at a time until the mixture begins to emulsify and come together. Once this happens you can add the oil a bit faster, but never be tempted to fire it all in otherwise the mayonnaise will split. I always have a little cup of boiling water ready, as a few drops added in when it is looking like it might split usually brings it back together. Once you have added all the oil, stir in the wholegrain mustard and refrigerate until needed.

To make the slaw, combine the celeriac/celery root, cabbage, carrots, onion, hazelnuts and most of the parsley in a bowl. When you are ready to serve the slaw, cut the apple into thin half-moon slices, getting rid of the core, and mix into the bowl.

Add 3 tablespoons of the wholegrain mustard mayonnaise, 1 tablespoon oil, the lemon zest and juice, ½ teaspoon salt and a pinch of pepper and mix well with your hands. Taste and if necessary, add a little extra salt, olive oil or wholegrain mustard.

Preheat the oven to 18C/350°F/gas mark 4.

To make the burgers, form about 10 patties with your hands. Heat the vegetable oil in a frying pan over low heat and fry the burgers until just browned – 2–3 minutes on each side. Transfer to an ovenproof dish and bake in the preheated oven for 20 minutes.

Toast the bread rolls or pita bread, if you like. Cut them open and spread the wholegrain mustard mayonnaise on the inside. Add the rocket/arugula, some halved tomatoes, some slaw and a burger.


Additional notes

“There is no question that reducing the amount of meat in your diet is not only good for your health but also for the planet. So before you go running for the hills at the mention of a ‘veggie’ burger, at least taste this one before you make any judgments. It is not an attempt to replicate a beef burger but it is very similar in texture, just as satisfying, and has gone down really well with my carnivore friends.”

Taken from The Guilt-Free Gourmet cookbook by Jordan and Jessica Bourke (Ryland Peters & Small, £16.99). Click here to buy your copy. Photograph by Kate Whitaker.