Beetroot Burger is my go-to recipe when I want to impress dinner guests with something unique and delicious. I stumbled upon this recipe during my quest to create the perfect veggie burger, and it’s been a family favorite ever since. The deep purple patty looks stunning, and the blend of beetroot, carrots, and herbs creates an amazing flavor profile that even skeptical meat-eaters love.
About the Recipe
This burger stands out because it’s both beautiful and nutritious. The beetroot gives it a stunning purple color and sweet earthiness, while the carrots add natural sweetness. The herbs and garlic bring depth of flavor, and the oats help bind everything together while adding fiber. It’s simple to make but looks impressive on the plate.
Why You’ll Love This Recipe
You’ll love how these burgers come together with simple ingredients from your kitchen. They’re not just pretty – they’re filling and satisfying too. The patties hold their shape well and develop a lovely crispy exterior while staying moist inside. They’re perfect for meal prep since you can make extra and freeze them. Plus, they’re a great way to get kids to eat more vegetables.
Cooking Tips
– Squeeze out excess moisture from grated vegetables for better binding
– Let the mixture rest before shaping patties
– Don’t flip the patties too early – wait until they’re properly browned
– Keep the heat medium-low to prevent burning
– Make patties slightly larger than your buns as they’ll shrink while cooking
Serving and Storing Suggestions
Makes 2-3 burgers. Total prep and cooking time: 30 minutes. Serve immediately while hot. Leftover patties keep well in the fridge for 3 days. You can freeze uncooked patties for up to 2 months – just separate them with parchment paper.
Similar Recipes
- 1. Black Bean Quinoa Burgers
- 2. Sweet Potato Chickpea Patties
- 3. Mushroom Lentil Burgers
Nutrient Benefits
Beetroot is rich in fiber, folate, and antioxidants. Carrots provide vitamin A and beta-carotene. Oats add fiber and protein. This burger is packed with vegetables, making it a nutrient-dense meal that’s good for your heart and digestive health.
Beetroot Burger
Ingredients
- 3/4 cup Beetroot (grated)
- 1/3 cup Carrot (grated)
- 1/4 cup Oats
- 2 to 3 Onion (chopped)
- Parsley (few)
- Coriander Leaves (few)
- 1 sprig Thyme
- 2 tbsp Corn Flour (adjust as required)
- 1 clove Garlic (crushed)
- Salt as per taste
- Black Pepper Powder (little)
- 1 1/2 tsp Oil
- Dijon Mustard as required
- 2 to 3 Burger Buns
- 2 Tomatoes (slices)
- 1 or 2 Onions (sliced)
- 1 Cucumber, sliced (optional)
- Lettuce Leaves (few, chopped)
Instructions
- Mix the beetroot, carrot, oats, onions, garlic and corn flour.
- Add the parsley, coriander leaves, thyme, salt, pepper powder and mix well.
- Keep aside for 10 minutes.
- Make medium balls and flatten them into burger patties.
- Heat oil in a frying pan over low flame.
- Cook the patties for 5 to 8 minutes on each side or until golden and crisp.
- Halve the burger buns and place them on a flat surface.
- Spread some mustard and add some lettuce leaves.
- Place one of the cooked patties and top up with some more lettuce leaves, onions, tomatoes and cucumber.
- Sprinkle a bit of pepper powder and cover with the other half.
- Serve with mint mayonnaise or sauce.
Sign up for our newsletter
Frequently Asked Questions
Can I bake these patties instead of frying?
Yes. Bake at 375°F (190°C) for 20-25 minutes, flipping halfway through. Brush with oil before baking for a crispy exterior. They won’t be quite as crispy as pan-fried but still delicious.
Why do my patties fall apart?
This usually happens if there’s too much moisture. Make sure to squeeze out excess liquid from the grated vegetables and add enough corn flour to bind. Let the mixture rest before shaping.
Can I make these burgers ahead of time?
Yes. Shape the patties and store them in the fridge for up to 24 hours before cooking. You can also freeze the uncooked patties for longer storage.
