We absolutely love these fresh tasting beetroot burgers.

You can serve these in almost any way, as normal burgers with healthy fries. With a side salad. Or our favourite is to cook up some quick flatbreads, pull some salad from the garden and to serve with tzatziki.

We are delighted to be sharing this recipe with the tweaks that we have made over the last year as we have tried to perfect them.

We have the normal purple beetroot available in our veg bags at the time of writing this, however you can use any of the wonderfully different coloured beetroot for these too.


  • 3 tbsp Olive Oil
  • Red Onion, finely chopped
  • 2 garlic cloves, crushed
  • 2 or 3 raw beetroots, peeled and grated
  • A sweet potato, peeled and grated
  • 2 large carrots, peeled and grated
  • 100g breadcrumbs (throw a few pieces of bread in a mixer, or you can replace with porride oats if prefer)
  • 400g tin chickpeas
  • 1 large egg
  • 3 tbsp finely chopped coriander
  • Sea salt and freshly ground black pepper
  • (If in season: 4 Spring Onions)
    Healthy Salmon Calabrese Tray Bake

    STEP 1: Start by preparing all the veg, lots of peeling and grating. Heat 1 tablespoon of the oil in a large frying pan over a medium to high heat.

    STEP 2: Fry the onion and garlic for 4 minutes until they are soft. Add the grated veg and cook for 5 minutes stirring very often throughout. Then drain away any excess liquid in the pan.

    STEP 3: Place the breadcrumbs, chickpeas and egg yolk into a food processor and pulse to combine all together. Tip the mixture into a bowl and stir in the grated veg, spring onions and coriander. Season to taste.

    STEP 4: Divide the mixture into six pieces and shape in burgers. Then cover and pop in the fridge for minimum 30 minutes, but 12 – 24 hours is best.

    STEP 5: When ready to eat, heat the other 2 tablespoons of oil in a frying pan over a medium heat. Pop the burgers in the pan, in batches, for 2-3 mins on each side or until golden and hot throughout.