Beet ‘n’ bean veggie burgers

A satisfying, meat-free take on an old favourite


  • 3 beetroots 
  • 2 cans red kidney beans
  • 100g brown rice 
  • 1 onion, diced 
  • 3-4 cloves garlic, minced
  • 5 tbsp cider vinegar
  • ¼ cup oats 
  • ¼ cup prunes, chopped into small pieces
  • 1 tbsp extra-virgin olive oil
  • 1 tbsp smoked paprika
  • 2 tsp brown mustard
  • 1 tsp cumin
  • ½ tsp coriander
  • ½ tsp dried thyme
  • Salt and pepper


  1. Roast whole beetroots, covered in oil and salt, in a 200°C oven for 45 mins. Allow to cool.
  2. Cook the rice until slightly over-cooked.
  3. Fry the onions in a little bit of any high quality oil (coconut is best).
  4. Add garlic and cook for one minute, then add apple cider vinegar and scrape up the dark sticky crust. 
  5. Continue to simmer until the cider has evaporated and the pan is nearly dry again. Remove from heat and set aside to cool.
  6. Process the oats in a food processor until they have reduced to a fine flour. 
  7. Drain the cans of beans mix them in the food processor together with the prunes. Stop when still chunky. Don’t mix to a paste.
  8. Squeeze the juices out of the beetroots and grate.
  9. Add the beets, rice, onions and beans into a mixing bowl and mix well.
  10. Sprinkle the olive oil, brown mustard, smoked paprika, cumin, coriander, and thyme and mix. Add salt and pepper to taste.
  11. Add the oat flour.
  12. Leave to set for a minimum of 2 hours, best overnight. The burgers can be frozen at this stage.
  13. Form into patties and grill, or fry.
  14. Serve in a wholemeal bun with fresh, melted mozzarella and salad. 

Recipe provided by The Grassy Hopper