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Courgette and Beetroot Burgers

Courgette and Beetroot Burgers

Beetroot is in abundance over the summer. Pair the pretty purple vegetable with that other summer staple - courgette - plus a creamy lemon and garlic sauce for a quick and easy dish that is perfect for a meal with a difference.

Preparation Time: 15 mins excluding chilling time

Cooking Time: 10 mins

Serves: 8 patties


2-3 tbsp olive oil

1 red onion, finely chopped

2 cloves of garlic, crushed

1 raw beetroot, grated

2 courgettes, grated

1 large carrot, grated

100g (about 4 slices) wholemeal bread, crusts removed

400g (13oz) tin chickpeas, drained

3 tbsp almond butter

1 egg yolk

3 tbsp chopped flat-leaf parsley


350 (11oz) plain yoghurt

Olive oil

½ cucumber, peeled and diced

1 clove garlic, crushed

Lemon wedges to serve


Heat about 1tbsp of the oil in a large frying pan over a medium heat. Sauté the onion and garlic for 4-5 mins or until softened. Add the grated vegetables and cool, stirring, for about 5 mins until wilted, then drain off any liquid.

Place the bread, chickpeas, peanut butter and egg yolks in a food processor and pulse to combine. Transfer the mixture to a bowl, stir through the grated vegetables and parsley, and season generously.

Form the mixture into 8 patties and chill for about 3 mins (or up to 24 hours). Heat the remaining oil in a non-stick frying pan over a medium heat and cook the burgers, in batches if necessary, for about 2-3 mins each side until golden.

Make a quick sauce by combining the yoghurt, a drizzle of olive oil, cucumber and crushed garlic. Serve the burgers withthe sauce and lemon wedges.

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