Beetroot Veggie Burger Recipe

As a family we are forever changing our diet to be a well balanced and healthy one. After receiveing my diagnosis I am now dairy, red meat, processed food and refine sugar free. I am not sure if this diet is helping me but I do feel stronger and healthier than before.

I am experimenting in the kitchen with lots of different vegetables and frut. One item of veg that i eat every day is beetroot. Beetroots have long been used for medicinal purposes. They are low in fat, full of vitamins and minerals and packed with powerful antioxidants. The plant pigment that gives beetroot its rich, purple-crimson colour is betacyanin; a powerful agent, thought to suppress the development of some types of cancer. Beetroot is rich in fibre, exerting favourable effects on bowel functions.

So when the other half suggested veggie burgers for dinner I thought i would experiment and try a new recipe.



  • Half a raw beetroot, grated
  • 2 carrots, grated
  • 2 radishes, grated
  • 1 small cougette, cubed
  • 2 sweet potatoes boiled and mashed
  • 3 cloves of garlic, crushed
  • 3 tbsp red kidney beans
  • 3 tbsp corn
  • tsp coriander
  • tsp turmeric
  • tsp cumin
  • Breadcrumbs
  • olive oil
  • Coconut flour
  • salt and pepper


  • Prepare the vegetables
  • Add all into a bowl and combine well
  • I found the mixture to be a little too wet so i added some coconut flour to thicken it up
  • Time to get your hands messy. Its a good time to get the children involved. Mould the mixture into balls in your hand and then flatten down to make a circular shape


  • Cover the burger in some breadcrumbs
  • Place in a hot frying pan, use olive/coconut oil to cook with. Turn over once brown
  • They will begin to get a little crisp. Remove from heat
  • Ready to serve


They may not look perfect shaped and they did begin to fall apart but they were tasty and went down a treat with the family. I think the sweet potato made the patties go a bit soggy, i didn’t mind it but you can swap the sweet potatoes with normal white potatoes.

The ideal meal on a summers evening, served up in wholegrain bun with sliced tomatoes and spinach. I also added some humus and butter bean butter onto the bread roll. Perfection.