Divine Beetsteak Burgers (100% vegan!)

Now I can happily say I have created the most perfect vegie burger recipe. I have failed and tried so many times, but never were they this tasty as these beetsteak burgers. The flavour, texture and even SMELL resembles an actual hamburger patty. It’s so weird, but oh so good. And not even that hard! Seriously, try this. And you’ll never eat a normal burger again, I promise.

Packed with protein and goodness, this is the best vegie burger ever.

Don’t forget to try this with my sriracha aoli!

makes: 6 burger patties
prep time: 15 min
cook time: 5 min
total time: 20 min

makes: chips for 3 people
prep time: 5 min
cook time: 1h
total time: 1h5min


For the burger patties:

  • 1 can black beans, well rinsed and drained
  • 1 small beetroot, grated
  • 300g tempeh, crumbled
  • 1/2 large red onion, finely diced
  • 1 tsp cumin
  • 1/2 tsp chili powder (or sub extra cumin)
  • 1/4 tsp smoked paprika
  • 1 tsp of guar gum, or starch (to bind)
  • 50g walnuts, crushed or ground into a loose meal, or some all-purpose flour
  • Fresh parsley
  • Salt & pepper
  • Optional: 1 tbsp (vegan) Worcestershire sauce

And to create the burger…

  • Brioche buns or any other (vegan) hamburger buns
  • Lettuce
  • Tomato, sliced
  • Crispy shallots
  • Red onion, sliced thinly
  • (vegan) Cheese slices

For the chips:

  • 4 small sweet potatoes, or 2 big ones
  • 1 tbsp turmeric
  • salt
  • olive oil


Preheat the oven to fan grill 180 degrees.

Wash the potatoes, dry with a clean towel and slice them into chunks. Mix them with some turmeric powder, salt and olive oil. Put on a baking sheet and place in the oven (can be while it’s still heating) for 1h.

After about half an hour, start preparing the burgers. Make sure to squeeze the excess juice out of the grated beetroot, so your patties don’t get too moist. Add all the ingredients for the patties to a mixing bowl and mix with your hands.
Take about 1 small handful of mixture and roll it into a ball. Then press flat with your hands. Put the patty on a cutting board and press them even more, while shaping into a round form. Repeat until there’s no more mixture left. If you have too many patties, wrap them individually into aluminium foil and freeze for up to 1 month.

Heat a cast-iron pan with some oil, and make sure the pan is really hot.


While your pan is heating, slice the buns and grill them in the oven (on top of the sweet potatoes) or in a toaster.
Now add the patties to the pan and grill them on each side for about 3 minutes. Make sure to keep moving them with some thongs, so they won’t stick to the pan. If you like, spread some (vegan) barbecue sauce over the patties for extra flavour. Turn them over and continue to brown until they have the perfect char-grilled look. Dust some flour over them to make them crispier.

Turn off the heat and put a slice of cheese on each patty. Add this to the oven so the cheese can melt while you are preparing the buns.
Add about 2 tablespoons of sriracha aoli and spread this over the base of the bun. Now add a piece of lettuce and some crispy shallots. Take out the patty with the melted cheese, and top this with sliced tomatoes and red onion. If desired, add more sriracha aoli to the top of the burger.
Serve with the chips and more sriracha aoli, some mayo or ketchup.
Don’t forget to comment below how they turned out for you!



Per serving 1 hamburger patty:
167 kcal
11g protein
8g fat
13g carbs

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