Vegan Beetroot Burgers

This hot weather we experienced during the past days called for BBQs at home to enjoy the evening breeze. Being back in Malta for a couple of days, we had the opportunity to enjoy these BBQs in the company of our family and friends.

If you are looking for an alternative to your go-to burger, look no further. This burger is the one you never knew you have been expecting. It is full of flavour and can be topped with your favourite toppings.

As usual, I served these burgers in my homemade burger buns that I have done multiple times. I like how light and fluffy they are, which means I am not overstuffed with bread after eating them.

These beetroot burgers are great to make ahead and can be frozen for future meals. Place them on a tray with baking paper in between so they do not stick to one another. Once frozen, transfer them to a container or freezer bags. Slightly thaw them before putting them on the grill or baking them in the oven.

Happy grilling!! 🍔🍻

Vegan Beetroot Burgers

  • Servings: 8 burgers
  • Difficulty: easy
  • Print

A mouthwatering plant-based burger for this BBQ season


  • 100g dried red lentils
  • 250g vegetable stock
  • 2 tbsp olive oil
  • 1 onion, finely chopped
  • 3 garlic cloves
  • 2 beetroots, coarsely grated
  • 80g walnuts
  • 70g raisins
  • 1 tsp sweet paprika
  • 1 tsp smoked paprika
  • 1/2 tsp smoked chipotle powder
  • 2 tbsp flax meal (optional)
  • Sea salt & black pepper


  1. In a small saucepan, place the red lentils and cover them in the vegetable stock. Cook until they are slightly mushy but not too much. Set aside.
  2. In a large pan, heat the olive oil and sauté the onion until soft and translucent.
  3. Add the garlic, beetroot, walnuts and raisins. Sprinkle the sweet and smoked paprika and the chipotle powder. Stir to combine well and cook for 8-10 minutes stirring occasionally to make sure nothing sticks to the bottom of the pan.
  4. Remove from heat and set aside to cool slightly.
  5. Place the beetroot mixture in a food processor and pulse for a few seconds until it resembles ground meat. Transfer the mixture to a large mixing bowl.
  6. Pulse the lentils in the food processor for a few seconds as well and add them to the beetroot mixture.
  7. Combine everything together and season with salt and pepper. If the mixture is slightly wet, add a tablespoon or two of flax meal to absorb the moisture.
  8. Divide the mixture into 8 portions. Using your hands form each portion into a burger pattie. Place them onto a tray lined with baking paper. If you are freezing the burgers, place them in the freezer at this point. Otherwise, place them in the fridge to set for at least an hour before cooking them.
  9. If you are going to cook them in the oven: Preheat the oven to 200 degrees Celsius. Cook the burgers for 5-8 minutes in the oven until they have a golden brown colour on top. 
  10. Serve on burger buns with your favourite burger toppings.

Note: These burgers are very delicate so I suggest to grill them on a flat or griddle surface. They will soften with heat however they will become firmer once they cool slightly. 

2 Comments Add yours

  1. Julie Zimmer says:

    Looks so yum!

    1. maricacachia says:

      Thanks Julie! 🙂

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