Beetroot Burger

What you’ll need to make this tasty burger is just a few simple ingredients and about an hour of your time. You can eat this burger on a bun with all your favorite fixings or over a salad with a complimentary dressing. Either way, you’ll enjoy every bite from start to finish. Head to the store to gather these ingredients, then get started and let us know what you think!

Ingredients for Beetroot Burger

500g beetroot (for me this one one giant beetroot) 1/2 cup of cooked brown rice 1/2 cup of cooked orange lentils/split peas 1/2 cup of cooked dark quinoa 4 cloves garlic 1 cup of dukkah spice mix (Ingredients for Dukkah Spice mix 2 tbs coriander seeds 2 tbs cumin seeds 1/4 cup sesame seeds 3/4 cup almonds freshly ground salt and black pepper to your taste (I make mine quite salty) Method: Dry fry (no oil ) spices on on a medium heat for 2 minutes. Keep stirring to prevent burning. Grind these toasted spices in a spice grinder or a mortar and pestle. Toast almonds and sesame seeds the same way, by dry frying and stiring at regular intervals to prevent burning. Add all spices, seasoning and nuts to food processor and blend until resembles fine bread crumbs.


Preheat oven to 200 degree Celicus. Wash and trim your beetroot. I sliced my one large beetroot into quarters to reduce cooking time. Roast your beetroot in the oven for about 40 minutes or until soft. Allow to cool before grating. Make Dukkah (see below) and add the whole contents to the grated beetroot. Chop garlic and mix everything well with a wooden spoon. Shape into 6 patties. Chill in the refrigerator or freeze until needed.

These burgers will hold their shape much better while pan frying if chilled first.

Serve your burgers for your family at dinner, or share them with your friends at your next barbecue. Either way, they’re sure to be a major hit!

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