Vegan Beetroot Burger

Brighten up your burger night with this vibrant and healthy Vegan Beetroot Burger recipe! Packed with earthy, grated beetroot, hearty chickpeas, and nutritious flaxseed, these gluten-free, plant-based patties are bursting with flavor and wholesome ingredients. Seasoned with a smoky blend of cumin, coriander, and paprika, these oven-baked patties develop a perfectly crisp exterior while remaining tender inside. Served on toasted gluten-free buns with creamy vegan mayo, fresh lettuce, and juicy tomato slices, this burger is as satisfying as it is stunning. Perfect for vegans, vegetarians, or anyone looking for a deliciously nutritious twist on the classic burger, this recipe is quick to prep, easy to customize, and sure to impress!

Nutriscore Rating: 75/100

Prep Time:20 mins

Cook Time:30 mins

Total Time:50 mins

Servings: 4

Ingredients

• 1 medium (about 150g) raw beetroot
• 1 can (400g) canned chickpeas
• 50 g rolled oats
• 0.5 medium red onion
• 2 garlic cloves
• 1 teaspoon ground cumin
• 1 teaspoon ground coriander
• 1 teaspoon smoked paprika
• 2 tablespoons flaxseed meal
• 5 tablespoons water
• 1 tablespoon olive oil
• 0.5 teaspoon salt
• 0.25 teaspoon black pepper
• 4 gluten-free burger buns
• 4 lettuce leaves
• 1 sliced tomatoes
• 4 tablespoons vegan mayonnaise

Directions

Step 1

Preheat your oven to 375°F (190°C).

Step 2

Peel the beetroot and grate it finely into a large bowl.

Step 3

Drain and rinse the canned chickpeas, then mash them with a fork or a potato masher until you have a chunky paste. Add the mashed chickpeas to the grated beetroot.

Step 4

Add the rolled oats to a food processor, and blend until a coarse flour forms. Add this oat flour to the beet-bean mixture.

Step 5

Finely chop the red onion and mince the garlic cloves. Add both to the bowl with the beetroot mixture.

Step 6

In a small bowl, mix the flaxseed meal with water to create a flax egg. Set aside for a few minutes to thicken.

Step 7

Add the ground cumin, ground coriander, smoked paprika, olive oil, salt, and black pepper to the beetroot mixture.

Step 8

Pour the thickened flax egg into the bowl and mix everything thoroughly until well combined.

Step 9

Shape the mixture into four even patties and place them on a lined baking tray.

Step 10

Bake the patties in the preheated oven for 15 minutes on one side, then flip them and bake for another 15 minutes on the other side, or until they are firm and lightly crisp on the outside.

Step 11

Once cooked, remove from the oven and let them cool slightly.

Step 12

Toast the gluten-free burger buns lightly, if desired.

Step 13

Assemble the burgers by spreading vegan mayonnaise on the buns, then add a lettuce leaf, the beetroot patty, a slice of tomato, and any other preferred toppings.

Step 14

Serve immediately and enjoy your homemade vegan beetroot burgers!

Nutrition Facts

Serving size	(1159.5g)

Amount per serving	% Daily Value*
Calories	1804.6

Total Fat 57.6g	0%
Saturated Fat 8.1g	0%
Polyunsaturated Fat 7.3g
Cholesterol 13.5mg	0%
Sodium 3968.0mg	0%
Total Carbohydrate 292.2g	0%
Dietary Fiber 40.1g	0%
Total Sugars 47.6g
Protein 44.8g	0%

Vitamin D 0IU	0%
Calcium 382.0mg	0%
Iron 15.7mg	0%
Potassium 2018.9mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 27.8%

Protein: 9.6%

Carbs: 62.6%