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I wanted to make a veggie burger with some back bone. I’d seen numerous recipes for Beetroot burger, one problem- my fella ain’t so keen on the beets, (the vegetable of course, his taste in music is quite swell). How happy i was to find in my local greengrocers Golden Beetroot, i was intrigued, i didn’t even know they existed, and i do love a challenge… This recipe is great in that is also uses up the left over rice we had from the tofu salad and it’s vegan- score.

(Serves 4, Vegan (omit cheese) and Gluten free)


For the burgers:

(Makes 8 hefty sized burgers, but we saved half the mix and made falafel)

  • 1.5 cups of cooked brown rice
  • 1 cup of brown lentils
  • 2 golden (or purple) beetroots
  • 1/2 a green chilli
  • 3 cloves of garlic
  • a dash of olive oil
  • 1/3 bunch of coriander
  • teaspoon of cumin seeds, coriander seeds & garam masala


  1. Cook the lentils for 10/15 minutes until they are just cooked but still retain their bite, drain and rinse in plenty of cold water
  2. Peel and dice the beetroot into small squares
  3. Place all ingredients into a blender and pulse until the mixture is quite smooth but still has a few nice lumps and bumps
  4. refrigerate for an hour or so
  5. Heat a heavy based pan with a little olive oil
  6. Get your hands in there and form the mixture into desired size- we used scone/ cookie cutters and pushed the mixture firmly into these, then fried them, still in the cutters, until both sides were browned
  7. Grill or pop in the oven for another 5/ 10 minutes
  8. At the last minute we added some Camembert that needed using but you can keep them vegan if you like.


Plum Tomato Salsa:

  • 10 plum tomatoes
  • 1/2 a red onion
  • 1/2 a red chilli
  • tablespoon of red wine vinegar
  • 1/3 bunch of coriander
  • juice of 1/2 a lemon
  1.  Quarter the tomatoes lengthways
  2. Finely dice the red onion
  3. Very finely chop the chilli and coriander
  4. Combine all ingredients in a bowl