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    Beetroot burgers with mustard mayo

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    Beetroot burgers with mustard mayo

    • Preparation time: 25 minutes
    • Cooking time: 30 minutes
    • Total time: 55 minutes

    Serves: 4


    150g raw beetroot, peeled and grated
    100g carrot, peeled and grated
    80g rolled oats
    2 eggs
    ½ red onion, finely chopped
    1 garlic clove, crushed
    ½ x 20g pack dill, fronds finely chopped
    ½ x 25g pack flat leaf parsley, leaves finely chopped
    1 tsp salt
    ¼ tsp ground black pepper
    2 tbsp sunflower oil

    4 tbsp mayonnaise
    1 tbsp wholegrain mustard
    4 burger buns, toasted
    50g rocket


    1. Preheat the oven to 200˚C, gas mark 6. In a large bowl, thoroughly combine all the ingredients for the burger, apart from the oil; set aside. In another bowl, mix the mayonnaise and mustard; set aside. Shape the beetroot mixture into 4 large burger patties, about 2cm thick, firmly compacting the mixture so it holds its shape.

    2. Heat the oil in a large non-stick pan over a medium heat. Gently put the burgers into the pan and fry for 3-4 minutes on each side until golden, then transfer to a baking tray lined with baking parchment and bake for 20 minutes. Remove and leave to cool slightly. Serve in the toasted burger buns with the rocket and mustard mayonnaise.

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    This recipe first appeared in Waitrose & Partners Food, August 2019 issue. Download the Waitrose & Partners Food app for the full issue


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