Beetroot & Walnut Burgers

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These wonderful beetroot burgers are always so popular in our café, so here is an easier version that still tastes fab. In this version we make a simple cashew feta that adds great flavour and texture to the burgers. They go great served with your favourite hummus and a quick salad.

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Takes 45 minutes minutes

Serves 2

Ingredients

 

• 60 g 2.1 oz cashew nuts
• 400 g 14 oz uncooked beetroot (beet)
• 140 g 4.9 oz walnuts
• 80 g 2.8 oz vegan cheddar cheese
• 20 g 0.7 oz fresh mint
• 10 g 0.35 oz firm tofu
• Juice of 1 lemon
• 100 g 3.5 oz fresh breadcrumbs
• 150 g 5.3 oz hummus

Instructions

 

• Preheat the Oven: Preheat the oven to 180°C (356°F) fan/200°C (392°F)/gas 6. Line two baking trays with parchment.
• Soak the Cashew Nuts: Place the cashew nuts in a bowl and cover with boiling water, then leave to soak for 10 minutes.
• Prepare the Beetroot: Wash the beetroot thoroughly, peel and grate into a bowl.
• Toast the Walnuts: Roughly the walnuts, spread on a tray, and toast in the oven for 6–7 minutes. Once done, set aside to cool.
• Cook Beetroot Mixture: Use a pan over medium heat, add the grated beetroot, and sauté with a pinch of salt for 4–5 minutes. Transfer to a bowl to cool.
• Prepare Cheese and Mint: Grate the vegan cheddar cheese and finely chop the fresh mint.
• Create Cashew Cheese: Drain the cashews and blend with tofu, some oil, half of the lemon's juice, and a dash of salt and pepper until smooth.
• Combine Burger Mixture: In the beetroot bowl, mix in the cashew cheese, grated cheese, toasted walnuts, breadcrumbs, remaining lemon juice, chopped mint, and seasoning.
• Shape and Bake Burgers: Form the mixture into 6 burgers and bake for 25 minutes on the prepared tray.
• Serve: Once baked, serve the burgers with hummus on top or on the side.

Nutrition

Calories: 446kcalCarbohydrates: 21gProtein: 12gFat: 37gSaturated Fat: 5gPolyunsaturated Fat: 19gMonounsaturated Fat: 8gSodium: 346mgPotassium: 375mgFiber: 6gSugar: 2gVitamin A: 231IUVitamin C: 5mgCalcium: 84mgIron: 3mg

Video

Print Recipe

When we first created our Beetroot, Walnut and Feta Burgers, you all loved them. So, with the dream of making them as easy as

possible, we returned to the drawing board. They needed to still pack a punch, but only use 10 ingredients or less.

We think the cashew feta cuts through the sweet beetroot just perfectly and makes the burgers so indulgent, if you fancy a big

feast. This recipe also goes incredibly well with a pesto, much like our spicy red pepper pesto, just smeared on top before

adding whatever toppings you fancy.

If you have any stale bread in your kitchen that you don’t want to throw out, this is the perfect excuse to whizz them up in a

blender or even use a grater and make your own bread crumbs. Equally you can swap out whatever herbs you have, for mint. We

think mint, feta and beetroot are a match made in heaven, but we’ve used basil and coriander in the past and they’ve turned out

delicious.

Beetroot Benefits: Beetroot is packed with antioxidants, evident from its bright red colour. When we first opened our juice bar,

our aprons and hands used to be stained pink from juicing fresh beetroots. A simplistic way to think of antioxidants and their

benefits for the body is that another name for rust is oxidation, so antioxidants help slow down the build-up of ‘rust’ in our body

by slowing down cellular degradation. Research published in the journal Nutrients showed that eating beetroot can help dilate

blood vessels because of its dietary nitrates, enhancing our physical performance.

It really is a winner, this dish. If you want to see how we make it, step-by-step, click our video below. It really is so simple and so

delicious. If you have any questions about this dish, feel free to drop a message below and we’ll get straight back to you.

Dave & Steve x