High Protein Beetroot Burger
Valentine’s Day is all about love—and what better way to celebrate than with a meal that’s as vibrant as the occasion? My high-protein beetroot burgers are the perfect addition to your Valentine’s menu with their beautiful pink colour.
Packed with plant-based protein, these burgers are as nourishing as they are beautiful. Made with fresh beetroot, protein-rich beans and tofu as well as walnuts, harissa paste and much more!
The burger mixture takes just 5 minutes to make if using a food processor. Once the mixture is made, form in 8 patties and place onto a greaseproof paper lined tray and bake in the oven. No frying here!
Serve them in a sourdough bun with your favourite toppings! We used lettuce, smashed avo and of course The Fermentation Station, Bread & Butter Pickles, Sauerkraut and Tropical Hot Sauce. Not only are they packed with protein and flavour, but when paired with our recommended toppings, they also feature four fermented foods, making them a delicious way to support gut health.
Whether you’re planning a cosy dinner for two or a galentines feast, these beetroot burgers are the perfect casual bite to celebrate love—both for your food and your gut!
High Protein Beetroot Burgers
makes 8 burgers
Ingredients:
1/2 white onion
1 medium raw beetroot, grated (equivalent to 350g of grated beetroot)
1 tin cannellini beans
140g firm tofu
1 cup walnuts (70g)
2 tsp harissa paste
2 garlic cloves, crushed
1 tbsp milled flax seed
150g rice flour
25g fresh parsley
salt and pepper to taste
Pair with:
floury sourdough bun
lettuce
smashed avocado
fresh dill
The Fermentation Station Sauerkraut
The Fermentation Station Bread and Butter Pickles
The Fermentation Station Tropical Hot Sauce
Method:
Preheat oven to 180ºC
Start by prepping the veg. Dice the onion. Add the onion into a frying pan and fry until they brown off, approx 8 mins.
Whilst the onion is frying gently. Peel and grate the beetroot. We recommend using a food processor with a grater blade.
Once the beetroot is grated, remove from the food processor into a large mixing bowl.
Swap the grater blade for a chopping blade. No need to clean the blender.
Next add your cooked onions, cannellini beans, crumbled tofu, walnuts, harissa paste, crushed garlic, flax seed, rice flour, fresh parsley, salt and pepper. Pulse until combined and the mixture starts to form a ball. Do not over blend or your burgers will have no texture.
Add the mixture to a bowl with the beetroot and mix until combined. For best results, get stuck in with your hands.
Line a baking tray with parchment paper. Take small handfuls of the mixture and shape into 8 burger patties. Place onto a baking tray and bake for 30mins.
Build your burger using whatever toppings you would like! We recommend adding lettuce, smashed avocado, fresh dill, Sauerkraut, Bread and Butter Pickles, and Tropical Hot Sauce and enjoy!