Beetroot Burger Monster

Recipe by Dr Chintal Patel
Serves - 4
Prep. Time - 10 mins
Cooking Time - 25 mins
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 seeded buns
  • 8 olive ‘eyes’
  • Lettuce
  • 4 x roasted pepper ‘tongues’  I used a jar of roasted red peppers or you should just use fresh red pepper here.


  • 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, line the seeded buns with lettuce and a pepper ‘tongue’.  Add ketchup mayonnaise if required.  Top with a beetroot burger.
  • Make ‘eyes’  from the olives and serve

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