If you’re looking to try something a little different on the barbecue this summer, then you really must make these Spiced Vegetarian Beetroot Burgers with a Herby Sumac Relish.
It’s been a summer of al fresco dining and barbecues, I cannot remember when it last rained! I’ve been making salads and savoury tarts lately, keeping cooking to an absolute minimum as I have a kitchen that’s in full sun in the late afternoon. I never fail to grow beetroot, it’s such a versatile root vegetable; raw, roasted or pickled. I adore it’s sweet, earthy flavour. Not only versatile, it makes a sustainable alternative to beef here.
This recipe can easily be converted to a vegan one. Substitute the egg with 1 level tablespoon of chai seeds mixed with 3 tablespoons cold water. Leave for 5-7 minutes, then add to the cooked grated beetroot in step 2.
Burgers definitely need a slaw. This can be a combination of all sorts of vegetables, cabbage being the most popular one. I, however love celeriac and carrot. Combine with sliced spring onions, lots of chopped parsley and toasted cashew nuts. Instead of mayonnaise, make a vinaigrette dressing, add a little French mustard and natural yogurt. You now have a delicious salad, that works so well with these burgers.
These wholesome, healthy and nutritious patties, are delicious on their own with this quick yogurt relish or serve in a Soft and Light Brioche Bun. Or a soft, wholegrain roll would work well too. I would love to know what you think of this recipe, it’s become a favourite here.
Spiced Beetroot Burgers
Ingredients
- 425 g raw beetroot peeled & coarsely grated
- ½ medium onion finely chopped
- 2 cloves garlic minced
- 2 ½ tsp coriander seeds crushed
- 1-2 pinch cayenne depending on your taste
- 2 ½ tsp ground cumin
- 4 Tbls breadcrumbs or 3 Tbls porridge oats if you're GF
- 1 can chickpeas drained but reserve 1 tbls of the water
- 1 medium egg lightly beaten
- 5 tbls olive oil
Herby Sumac Relish
- 200 g Greek-style yogurt
- 1 tsp sumac
- 1 small handful mint leaves chopped
- 1 small handfull parsley chopped
- 1 tbls lemon juice
Quick Pickled Red Onion
- 1 small red onion
- 3 tsp caster sugar
- 1 tsp fine sea salt
- 60 ml cider or white wine vinegar
To serve
- 1 tomato sliced
- ¼ cucumber sliced
- salad leaves
Instructions
- Begin with the beetroot: trim and wash, then peel. Now coarsely grate the beets. Set to one side. Heat 3 tablespoons of the oil in a large frying pan over a medium heat. Add the coriander, cayenne and cumin, sauté for a minute or two. Add the onion and fry for 4–5 minutes, or until soft. Now add the garlic and fry for another minute or so. Add the beetroot and season with salt and pepper. (it’s important to do this now because it helps draw out the moisture from the vegetables). Cook, stirring often, for 5 minutes, or until soft.
- Place the breadcrumbs, chickpeas and egg, with a tablespoon of chickpea water in a food processor and pulse to combine. (I like to some texture, leaving some of the chickpeas in whole) Tip the mixture into a bowl and stir in the cooked, grated vegetables. Check the seasoning.
- Divide the mixture into six and shape into burgers. Cover and refrigerate for an hour or so.
- Heat 2 tablespoons oil in a frying pan over a medium heat. (or if cooking on the BBQ, brush the burgers with oil on both sides) Cook the burgers for 3–4 minutes on each side, or until slightly crisp and hot.
Quick Pickled Red Onion
- Finely slice the red onion and place in a clean jam jar. Add the salt, sugar and vinegar. Top up with freshly boiled water to cover. Seal with the lid. Leave for 30 minutes -2 hours, (they will take longer if the are thickly slices
Herby Sumac Relish
- Simply combine the relish ingredients. Season with a little salt and pepper.
- To serve, lightly toast 6 brioche burger buns if using or serve with salad leaves, tomatoes, pickled red onions and slaw.
Notes
Tips:
- substitute breadcrumbs with porridge oats if you’re gluten-free
- you could use a combination of carrot and beetroot as an alternative
- add crumbled feta to the burger mix but cut down on the seasoning if you do so
Lemon and Elderflower Tart
I have just made these beetroot burgers for my family and they are so delicious , I can highly recommend them, you will love them, and with all the trimmings, wow, so good.
Thanks so much for taking the time to comment. They are a winner hear too!
I loved loved loved them. very delicious.
Very happy to hear this Nora :-))
Would these burgers bake in the oven instead of frying?
Hi Diane, yes, I would brush with a little oil and place on a hot baking tray. Bake in a preheated oven set to 180C and bake for 15-20 mind, turn once.