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the ultimate veggie burger


Your Recipes

Prep Time: 20 minutes

Cook Time: 60 minutes

Total: 80 minutes

Servings: 4

Cost: $30.26 /serving


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Step 1

Preheat the oven at 175°C/347°F.

Step 2

Place the beet root cubes on a lined baking tin, rub with olive oil and roast for 30 minutes.

Step 3

Remove from the oven and set aside to cool.

Step 4

Place the roasted beets in a food processor and pulse two or three times - you need some texture for the burgers, so make sure you don't mash them completely.

Step 5

Transfer the beets into a large bowl, add all the other ingredients and stir to combine. If the texture is too mushy add more bread crumbs until you obtain the desired consistency.

Step 6

With slightly wet hands, shape the burgers and place them on a lined baking sheet.

Step 7

Bake in the oven for 15 minutes on one side, then flip over and bake for 15 more minutes.

Step 8

Place the sweet potato strips on a lined baking sheet, rub with olive oil, than sprinkle with cornmeal and toss to combine.

Step 9

Bake for 25-30 minutes, or until golden brown. They will be ready in the same time with the burgers.

Step 10

While the burgers are baking, prepare the dressing and the buns. Place all the ingredients in the food processor and process to obtain a creamy sauce.

Step 11

For the buns

Step 12

Mix the yeast with sugar and let dissolve in a small bowl with the filtered water for five minutes, to activate it.

Step 13

In a large bowl mix the flours with salt and ground flax.

Step 14

Transfer into the food processor bowl, add the olive oil, vegan milk and dry yeast mixture and process to obtain an elastic dough.

Step 15

Grease the large bowl with olive oil and transfer the dough into the bowl.

Step 16

Cover with a clean kitchen towel and let rise in a warm place for at least 30 minutes.

Step 17

Heat the oven at 200°C/392°F.

Step 18

Line a baking sheet with parchment paper. Shape the buns and line them on the sheet. Let rise for another 15 minutes.

Step 19

Bake for 5 minutes, then reduce the temperature at 175°C/347°F and bake for 30 minutes.

Step 20

Let cool completely before slicing.

Step 21

*This is a vegan version. For the vegetarians – just replace the ground flax with one organic egg. You can use an egg white to brush the buns top and sprinkle with mixed seeds that will stick on the buns while baking.

Step 22

For assembly

Step 23

Assemble the burgers immediately after removing from the oven.

Step 24

Cut the bun in halves, spread bun bases with dressing, add the beet burger and sweet potato fries, top generously with avocado dressing, parsley and put on the bun top.

Step 25

Serve immediately.

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