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Beetroot Burger
Beetroot Burger
Serves 6
  • 3 tbsp olive oil
  • 1 red onion, finely chopped 
  • 2 garlic cloves, crushed
  • 2 raw beetroots, peeled and grated 
  • 1 courgette grated 
  • 2 large carrots, peeled and grated 
  • 100g porridge oats 
  • 400g tin chickpeas, drained 
  • 3 tbsp tahini
  • 90g walnuts
  • 4 spring onions, thinly sliced 
  • 3 tbsp finely chopped fresh coriander
  • Pinch of salt and pepper
  • To Serve: 
  • Sourdough buns 
  • Hummus 
  • Avocado slices
  • Red cabbage, shredded, 
  • Coconut Collaborative Natural Yogurt 



1. To make the beetroot burger, heat 1 tablespoon of olive oil in a large frying pan over a medium heat. Fry the onion and garlic for 4 minutes, or until soft. Add the grated vegetables and cook, stirring often, for 5 minutes, or until soft. Drain away any excess liquid released by the vegetables.

2. Place the oats, chickpeas, tahini and walnuts in a food processor and pulse to combine. Tip the mixture into a bowl and stir in the grated vegetables, spring onions and coriander. Season with salt and pepper.

3. Divide the mixture into six and shape into burgers. Cover and refrigerate for at least 30 minutes.

4. After 30 minutes, take the burgers out the fridge and heat 2 tablespoons coconut oil in a frying pan over a medium heat. Cook the burgers, in batches if necessary, for 2–3 minutes on each side, or until golden and hot through.

5.To serve, place each burger with a handful of salad leaves, hummus and avocado, natural coconut yogurt,  topped with red cabbage.