Beetroot Burger

Beetroot Avocado Burger

This was one of the first ever recipes I posted when I started my Instagram account sharing recipes and it is a favourite still. I also served this at my very first supper club in January 2018 and it went down well with even the meat eaters who attended!

Recipe by Dr Chintal Patel
Serves - 4
Prep. Time - 10
Cooking Time - 25
GF, DF, Vegan


1 large raw beetroot – grated
1/2 a finely chopped red onion
1 tin organic black beans
50gms walnuts
30gms pumpkin seeds
30gms pine nut kernels
1 teaspoon smoked paprika
1 teaspoon of cumin powder
2 cloves fresh garlic – finely chopped
1 red chilli – if you like a bit of spice
salt to taste

4 ripe avocados, hummus, jalapenos, gherkins & sauerkraut to serve


First grate the beetroot and chop the onion and mince or finely chop the garlic
Next, pulse all the burger ingredients in a food processor for a few seconds at a time. You want to break the ingredients up and bind but not mash them fully to keep some crunch in your burgers
Form 4 x round burger shapes with the mix and place on a baking tray
Bake in the oven for 25 minutes at 200 degrees.
These burgers can be eaten right away or freeze really well to take out for a rainy day!

To serve, half each avocado and fill with one burger, jalapeno, hummus gherkins & sauerkraut.
Eat right away


  1. Linda Brewin on June 17, 2019 at 1:38 pm

    I am a fish(mostly)and meat eater. This recipe was a pleasure to cook despite being without pine nut and pumpkin seeds. It will be on my agenda lots. Plus of course your breakfasts. Thank you. I love trying your recipes.

    • Chintal on June 27, 2019 at 10:16 pm

      Thank you for taking the time to feedback – So pleased you enjoyed this! I’m working on tweaking this recipe soon – will definitely update you when I do!

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