Beetroot & Fennel burger


A good friend of mine was so kind to share his recipe with me a while ago… and since then I haven’t looked back!

This Veggie burger is  packed with flavour and it’s a super healthy alternative when you are craving a burger!

So thank you Mick!!  With your permission I am spreading the goodness of this recipe!!

For the burger…..

  • 3 tins of organic chickpeas
  • 2 tins of organic mixed beans
  • 1 tins of red kidney beans
  • 3 small onions, finelly chopped
  • 4 garlic cloves, chopped small
  • 250g mushrooms (or 2 large portabello mushrooms)
  • 4 medium beetroots ( I used raw, but cooked will also work really well, make sure they are not pickled)
  • Fresh parsley or coriander (up to you!) i added a bit of both!!
  • Breadcrumbs ( if you have some old bread, you can make your own!)
  • 1 tablespoon of Fennel seeds
  • 1 tablespoon of Cumin Seeds
  • 1 tablespoon of Mustard Seeds
  • Pinch of Cayenne pepper ( i skipped this one as have kids!)
  • 1 tablespoon of Ground coriander
  • 1 teaspoon of swiss vegetarian bouillon ( i didn’t have any when i made this ones )

Mash the chickpeas and beans with a potato masher and leave it to rest in a bowl.

In a pan heat up a tablespoon of oil and fry the seeds for a minute, then add finely chopped onions and fry until they are soft and slitghtly browned. Remove the onions and seeds from the pan and leave them to cool.

Finely chop and fry the mushrooms, if they sweat too much, remove the excess liquid, then add the garlic and cook for a couple of minutes and then add the cooked onions and seeds.

Now all the elements are ready to go!

Add the onions and mushroom mix to the bean mix, and mix it all together.

Grate your beetroot (if you are using cooked beetroot, make sure to drain the juice) and add to the mix.

Add then Salt and pepper, cayenne powder, coriander, swiss bouillon powder and mix well, taste now to adjust.

The mix should now be quite firm, but still a little wet, so add now the breadcrumbs until you reach the perfect consistency.

Finally chop the parsley or/and fresh coriander and add to the mix.

Leave the beetroot burger mix to settle for 15 min.

You should then be able to make firm balls (using your hand) and then flatten the balls into burgers!

Cook them with very little oil in a pan and then you can have them in a bun with all the trimmings, or just on the side with some salad, rice, quinoa… really however you like!!

On the picture featured I had them with caramelised onions, gherkins, tomato, rocket and I topped them with a Celeriac & creme fraishe salad, instead of Mayo, yum!!

I Hope you enjoyed the recipe and let me know if you dare to try it!! 🙂

Truly a flavoursome burger!!!

P.S My boys ask for them often… so a great healthy dinner idea!

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