Meaty Beets

[donotprint] It’s been a while since I had a burger, for no other reason than the fact that I didn’t have any of my spelt burger buns at hand. A burger without a bun just isn’t the same. I was a back in the kitchen bright and early (well not so bright, but early) on Sunday morning. After my walk in the freezing cold lashing rain I took to making some burger buns.

I fancied making something a little different, a vegan burger that didn’t contain beans so I went down the tofu route. When it comes to me and burgers I only have one problem and that’s being over generous with my mix for one and then being tempted to create a supersized burger which inevitably ends up being impossible to eat sandwiched between my bun.

I managed to hold back this time and ended up with a perfectly sized purple burger which sat neatly on my fresh spelt bun. Beets, mushrooms and tofu made for an incredibly meaty and extremely flavourful burger. Plenty of fresh parsley, a sprinkling of paprika and some ground almonds to hold it all together. So good!

I of course served it up on top of some sliced gherkins, a burger just wouldn’t be the same without them, and some paprika flecked yoghurt, which I spread on top before taking a very enthusiastic first bite. No matter how perfect the patty, how limited the fillings in the bun, I somehow always manage to get a bit messy whether it be crumbs, sauce, or burger on my hands, cheeks or even nose!

I’m not a meat lover, never have been, never will, but for whatever reason a meaty burger, sans meat, has great appeal. It was a complete change from the usual bean burger, not that I would be able to choose between the two, both equally incredible.

When I think of veggie burgers my first thought is always bean filled but after this baby I’m going to be much more open minded in future; I see a another burger or two appearing on my plate this week, luckily enough I made a few extra buns!

What’s your favourite veggie burger? [/donotprint]

Vegan Meaty Beet and Mushroom Burger


Servings – 1

Preparation Time – 5 minutes

Cooking Time – 20-25 minutes


  • 45g (1.5oz) finely chopped button/chestnut mushrooms
  • 1/2 tsp olive oil
  • 20g (1 tbsp) finely grated carrot
  • 1/2 finely chopped onion
  • 45g (1.5oz) finely chopped cooked beet
  • 45g (1.5oz) firm tofu
  • 1/2 tsp paprika
  • 1 tbsp spelt flour
  • 1 tsp minced garlic
  • 1 tbsp fresh parsley roughly chopped
  • 1 tbsp ground almonds


  1. Preheat oven to 200C (400F).
  2. Place oil, onion and garlic to a pan and cook for 3-5 minutes, until onion becomes translucent. Add mushrooms to the pan and cook for a further 3 minutes.
  3. Place tofu in a bowl and blend with a hand blender. Add in beet and pulse to puree some of the beet.
  4. Mix tofu and beet with all other ingredients. Dampen you hands and mould the mixture in to a nice round thick patty. Place on a non stick baking tray and cook in the preheated oven for 20-25 minutes, flipping half way through.

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  1. MMMM,… I made this tasty beet & tofu veggie burger & doubled the recipe! My husband & I loved this tasty beetroot burger a lot!

    Your recipe rocks! 🙂
    I am not a vegan but do eat vegan or vegetarian 5 x/ week! 🙂

  2. Mushrooms + beets + tofu sounds like THE best veggie burger combo! Will be making this soon. 🙂 Just to be sure: for the onion, is it half of a whole onion, diced?