Beetroot Burgers with Spicy Wedges

Mon, 19 October 2026

Beetroot Burgers with Spicy Wedges

With more people looking to increase their plant based meals, this one is a winner. Easy to prepare and tastes great

Ingredients:

· 1 can of chickpeas

· 2 medium size cooked beetroots

· 1 onion, diced

· 2 cloves of garlic

· 60g chickpea flour or plain flour

· 1 tablespoon nutritional yeast

· 1 tsp paprika

· 1 tsp cumin

· 1 tsp coriander

· 2 large potatoes cut into wedges

· 1 tsp chilli flakes

· 100 ml Irish rapeseed oil

· 4 soft burger buns

· 1 onion sliced

· ½ lettuce

· 1 large tomato sliced

· Vegan mayo (made from the aquafaba)

· salt, pepper

Method

Drain the chickpeas (keep the water for the vegan mayo) and add to a food blender, add the cooked beetroot, onion, garlic, flour, nutritional yeast and spices and blend into a smooth burger paste.

Add the potato wedges into a bowl, season with salt and pepper, chilli flakes and oil, toss together and place on a roasting tray. Roast in a preheated oven at 200 degrees for 15 – 20 mins.

Divide the burger mix into 4 balls and roll out into burger shapes (the size of the buns), add a splash of oil to a pan on a medium heat and gently fry the burgers on both sides for 2 minutes then put on a roasting tray and finish in the oven for 5 mins. Meanwhile fry off some onions.

Toast the buns and spread with vegan mayo. Put lettuce on the bottom, then the burger, sliced tomato and the top of the bun, serve with the wedges and enjoy.