Chilli Beets Burger

You will need:

For the burgers:

  • x2 Cups beet root, peeled and cut into cubes
  • x1 Cup red quinoa (white is ok too ), cooked
  • x1 Tbsp olive oil or coconut oil
  • x1 Red onion, finely diced
  • x2 Garlic cloves, crushed
  • x2 Tbsp wholemeal bread crumbs
  • x1 Tbsp flax seeds
  • x1 Tsp coconut oil, melted
  • x2 Tsp lemon juice
  • 1 Tsp chilli flakes / diced fresh red chilli


For the Dressing:

  • x1 Ripe avocado
  • x2 Tbsp tahini 
  • x3 Tbsp lime juice
  • x1 Garlic clove


For the Fries:

  • x2 Sweet potatoes, peeled and cut in ¼-inch long slices, then ¼-wide inch strips
  • x1 Tsp olive oil or coconut oil


To Serve:

  • x2 Portobello mushrooms 
  • x1 Tbsp mixed chilli seeds
  • x1 bunch of parsley, chopped



  • Preheat the oven at 180°C

  • Place your cubed beet root on a lined baking tin, rub with olive oil or coconut oil and roast for 30 minutes.

  • Remove from the oven and set aside to cool.

  • Place the roasted beets in a blender and pulse 3-4  times - you need texture for the burgers, so make sure you don't mash them completely.

  • Transfer the beets into a large bowl, add all the other burger ingredients combine . If the texture is too mushy simply add a little breadcrumb.

  • Shape into patties and place them on a lined baking tray.

  • Bake in the oven for 15 minutes on each side.

  • Place the sweet potato strips on a lined baking tray and drizzle with olive oil.

  • Bake for 25-30 minutes, or until golden . 

  • Meanwhile place all your dressing ingredients in a blender and blend until smooth and creamy.

  • Drizzle a small amount of olive oil on to the top of your portobello mushrooms , sprinkle seeds over one of them  and then pop in the oven for around 3-4 mins.

  • Stack the beetroot burger and sweet potato fries on your mushroom, top generously with avocado dressing, parsley and put on the on the mushroom on top to serve.