beetroot burgers

Beetroot and Bean Burgers with Sweet Potato Wedges 

Burgers don’t need to be fatty and meaty – these beetroot and bean burgers are full of great protein, fibre and flavour, and make a delicious filling meal.  They can also be made in advance and cooked later. 
Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Course Main Course
Servings 4
Calories 263 kcal


  • 1/2 tbsp olive oil cold-pressed
  • 1 small onion peeled and diced
  • 2 beetroot peeled and grated
  • 1 400g cannellini beans drained
  • 2 tbsp oats
  • 1 egg beaten
  • seasoning
  • 2 sweet potatoes cut into wedges (no need to peel)
  • 1 tsp cumin seeds
  • 1 tbsp olive oil cold-pressed
  • 1 avocado, tomatoes, red onion rings and lettuce leaves to serve


  • Preheat oven to 200℃, 180℃ fan, gas mark 6.
  • Heat the oil in a frying pan and sauté the onion for 3-4 minutes until they start to soften.
  • Add the grated beetroot and courgette and cook, stirring from time to time for 5-6 minutes. Remove from the heat and transfer to the bowl.
  • Place the beans and oats in a food processor and process until nearly smooth.
  • Add the bean mixture to the beetroot, along with the egg and seasoning and mix well.
  • Place the sweet potato wedges in a roasting tin. Sprinkle with the cumin seeds and olive oil and roast for 20-25 minutes, until tender.
  • Line a baking tray with baking paper. Divide the beetroot mixture into four and shape into burgers on the baking paper. Bake for 15-18 minutes.
  • Serve the burgers on lettuce, topped with slices of avocado, tomatoes and red onions with sweet potato wedges on the side.
Keyword beetroot bean burger