Beetroot burgers

An easy to make veggie burger perfect for a midweek meal or weekend bbq. No weird ingredients and it takes about 15 minutes to prepare. Pair it with the herby feta dressing for a creamy finish.


  • 1 onion, chopped 
  • 1 tsp cumin seeds
  • spray olive oil
  • 250g, raw beetroot peeled and grated
  • 250g, raw carrot peeled and grated
  • 400g tinned chickpeas, rinsed and drained well
  • 1 egg beaten
  • sesame seeds 2 tbsp

Feta dressing

  • 50g feta, crumbled
  • 1 tbsp dill, parsley or mint chopped 
  • 100ml greek or plain yoghurt

To serve

  • lettuce
  • tomato
  • 8 small burger buns 
  • finely sliced red onion
  • Relish


Preheat the oven to 220C.

Fry the onion and cumin seeds in a spray of olive oil for 5 minutes, until soft. Tip into a blender with the beetroot, carrot, chickpeas, egg and the sesame seeds. Blend until combined and season well. Shape into about 8 patties.

Put onto a baking tray lined with baking paper. (The mix will be a little wetter than expected, but this is what you want.) Bake for 30-40 minutes until firm, and allow to cool for 5 minutes.

Mash the feta with the herbs and yogurt to make a smooth-ish sauce and season.

Serve the burgers with the feta sauce and salad, or load into toasted burger buns with red onion.