Beet It – The Beetroot Burger

Who doesn’t love a good burger? Go-to comfort food for so many generations, with a world of flavours in every bite. Vegan burgers are definitely no different, I might even dare to say, they changed the burger game. One of the first things I experimented with when trying to reduce meat consumption, was to try out different vegan burgers. The “Beet It Burger” is one of the easiest and quickest vegan burgers to make.

One of the easiest pitfalls one can make when trying to reduce meat is to buy a lot of ready-made processed food. This is super tempting, as there are a lot of options available off the shelf, most of which are quite tasty. The problem is, that this is still processed food, with added additives, preservatives and sugars, which we should really limit on. Thankfully, many burger recipes are easy, only need a few ingredients and taste AMAZING.

The burger in today’s post is a beetroot burger. Healthy and super fun to make. The inspiration for this recipe came from Avantgarde vegan, so free feel to check out his recipe for other ideas. Apart from being vegan, the “Beet It!” burger also uses gluten-free ingredients.

“Do all kitchen work in a certain order, using that routine which experience has proved best for you.”

For this recipe having a food processor will make your life a bit easier, but a blender will also work. I use the Magimix food processor, which I think was one of the best investments we made in our kitchen.

So let’s get started!

Beet It - The Beetroot Burger

  • Servings: 4
  • Difficulty: easy
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The first thing you need to do is dry your canned chickpeas and red kidney beans in a pasta rinser, using paper towels. It is important as we don’t want a mushy burgers. Once dried and to a food processor and give 3-4 pulses. We don’t want to over work the beans and chickpeas as the burger won’t hold.

Then add the sliced cooked beets, and give it another 2 pulses. (Small tip: I like to slice the beets in the food processor seperately as well)


  • 200g Canned Chickpeas
  • 200g Canned Red Kidney beans
  • 100g Cooked Beetroot
  • 5 Tbs Oat Flour
  • Handful of parsley
  • 2 tsp Italian Herbs
  • 2 tsp ground Garlic
  • 2 tsp ground Onion
  • 2 tsp Salt
  • 2 tsp Pepper


  • 1 Avocado
  • – 2 tsp Paprika – Juice from 1/2 a lime – 1 tsp Salt – 1 tsp Pepper – Vegan spread – Vegan Sliced Cheese – 4 Gluten Free Burger Buns


  1. Boil the sugar, water and tartaric acid five minutes. When nearly cold beat into the syrup the whites of the eggs, beaten until foamy, and the flavoring extract. Store in a fruit jar, closely covered. To use, put three tablespoonfuls into a glass half full of cold water, stir in one-fourth a teaspoonful of soda, and drink while effervescing.
  2. A pint of any kind of fruit juice may displace the water, when a teaspoonful of lemon juice should be added to the contents of each glass before stirring in the soda.
  3. Preheat the oven to 350 degrees Fahrenheit. Grate the chocolate, put it in a double boiler with the milk; stir until hot, and add the sugar, vanilla, cinnamon and one pint of the cream. When cold, freeze; when frozen, remove the dasher and stir in the remaining pint of the cream whipped to a stiff froth.
  4. In a large bowl, mix together the flour, salt, baking powder, baking soda, and cinnamon. Mash the raspberries; add half the sugar and the lemon juice. Put the remaining sugar and half the cream in a double boiler; stir until the sugar is dissolved, and stand aside to cool; when cold, add the remaining cream, turn the mixture into the freezer, and stir until partly frozen.

Tips & Tricks: I made the filling two different ways here, for the first one I cooked down some cranberries with sugar, then mixed that with Vermont Creamery mascarpone cheese and spices for a tangy, cheesecake-y, and slightly sweet filling. For the other, I sliced persimmons and boiled them in a cinnamon syrup until they softened, then I cut shapes out of them with a cookie cutter so that they would fit in the linzer cookie sandwiches.

If she is fearful of the handling some loose food stuffs may be subjected to in the stores, why does she not practice the most practical economy, go to the fountain-head of supplies in the city, the large market, and buy in quantity, so far as she can? A few ounces of bacon, already sliced, and sealed in a glass dish are, indeed, appetising even in their raw state, while a side of bacon is not, unless looked upon through the eyes of imagination, yet the latter method of purchasing this commodity is two or three hundred per cent cheaper, and when it arrives at the breakfast table it will be found every bit as appealing to a happy morning appetite.

To have a thorough understanding of their goodness one must not only read about them but taste them. They are the staple diet in many foreign countries and in the Armour brand the native flavoring has been done with remarkable faithfulness—so much so that large quantities are shipped from this country every week to the countries where they originated.

There is inspiration in the art that enters into the production of a French dinner, in the perfect balance of every item from hors d’oeuvre to café noir, in the ways with seasoning that work miracles with left-overs and preserve the daily routine of three meals a day from the deadly monotony of the American régime.