Prime ‘beet’ burger

Vegan alternative for a ‘meaty’ burger if you’re trying to do reduce your meat intake but still want the ‘dirty burger’ experience.


  • For the burger
  • 10g Chopped Parsley
  • 350g Grated beetroot
  • 150g grated carrot
  • 120g Oats
  • 2 shallots, finely chopped
  • 250g cooked green lentils
  • 1 tblspn miso paste
  • Salt & pepper

For the garlic mayo

  • 250mls cold pressed rapeseed oil
  • 125mls unsweetened soya milk
  • 25mls white wine vinegar
  • 3 cloves roasted garlic
  • 1 tspn Dijon mustard
  • Salt & pepper

2 beef tomatoes

  • 1 little gem lettuce
  • 1 red onion (sliced)
  • 8 slices vegan cheese
  • 8 burger buns

To garnish

  • tomatoes
  • lettuce
  • onion
  • a few home-pickled cucumbers

For the burger

  • In a large bowl, combine the carrot, beetroot, oats, parsley, seasoning, miso and shallots.
  • In a food processor blitz the cooked green lentils.
  • Cover and refrigerate for at least 30 minutes (or preferably up to 24 hours).
  • Combine the cooked green lentils with the chilled mixture.
  • Shape into round burgers – Makes 8 medium sized (quarter pound) burgers

For the garlic mayo

  • Using a stick blender blitz together soya milk, vinegar, garlic, mustard, salt and pepper
  • Slowly pour in oil whilst blending till sauce emulsifies
  • Check seasoning
  • N.B. this recipe will make more than you need for the burgers the remainder can be kept in the fridge for use in other dishes

To serve

  • Pan fry the burgers with a little oil to get a caramelised outside and place on a baking tray into a preheated oven (180oC) to cook through (appx 10 mins)
  • When almost cooked put a slice of cheese on each burger to melt slightly
  • Toast the buns, spread the mayo on the base of each bun
  • Top with washed lettuce leaves, tomato, sliced onion and finally the burger and bun top