Vegan Beetroot Burger Recipe

Boost your circulation, detoxify the spleen and help diabetes with beetroot
It doesn’t stop at its striking colour and powerful taste as beetroot is good for digestive issues, detoxifying the blood and regulating blood sugar.

Since being introduced to the Green Kitchen Story recipe by one of my dear friends, it was a weekly task to make a batch and enjoy beetroot burgers throughout the week, normally giving a few away or sharing with others at dinner time.

It was on our recent adventure of running a detoxifying retreat that I embarked on the journey of making the original recipe taste just as delicious but vegan style. Everybody cleared their plates, didn’t complain about the taste and even asked for the recipe. Sounds like the recipe of success to me.

*Be careful with where you put your fingers before washing your hands when making this recipe as some flat mates may not like purple little paw prints (as mum used to call them) on the cupboards.* 

Beetroot Vegan Beetroot Burgers reworked recipe by Green Kitchen Stories 8-10 burgers


6 raw beetroot

1 ½ cup on oats

1 small onion

2 gloves garlic

2 tsp chia (4tbsp water)

1 Handful Fresh Basil

Sprinkle of salt & pepper

½ cup almond/coconut/cashew milk

50 g cashews

1tbsp flour to thicken


Prep time: 40 minutes

Put 2 tsp chia seeds and 4 tbsp water in a cup and leave to soak. Peel and place beetroot in a food processor with a grating blade attached so the beetroot cuts into very small chunks rather than into mush.

Put the grated beetroot in a large mixing bowl and add the chia seeds with water that should have turned into a gooey texture. Place to one side while you make the creamy paste.

Put a pan on a low heat and add 1/2 cup of preferred milk. Blend cashews until they turn to mush. Add cashews to the milk on the heat. Add 1tbsp flour and continue stirring the ingedients until its turned to a paste. Add the paste to the mixture.

Finely chop basil leaves, garlic and onion and add to the mixture with a sprinkle of salt and pepper. Mix everything together. Add 1 1/2 cup of oats to soak up liquid. If the patties are too wet when shaping with your hands simply add more oats.

Grill the beetroot burgers for a couple of minutes on each side or until they are golden crisp.

Serve with sweet potato wedges and crispy kale.


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