Beetroot vegan burgers with chickpea and herbs. Healthy vegetarian food concept. Copy space, light background.

Beet burgers


For the burgers

For the pickles:

For serving:


  1. Quarter your beet and place it on a square of aluminum foil.
  2. Cover with olive oil, salt and pepper.
  3. Wrap the beet with the aluminum foil.
  4. Roast at 400F for about 45 minutes. You'll know it's done when you can easily puncture the skin with a fork. 
  5. While the beet is cooking, prepare your pickles. (See below.)
  6. Combine the ground beef, egg and spices in a bowl and grate in the cooled, cooked beet.
  7. Form the mixture into six patties.
  8. Cook your burgers to medium-rare, about 4 minutes on each side.
  9. Butter hamburger buns or rolls and toast them in the oven or on the grill for a minute.
  10. Serve the burgers with the pickles and a dollop of sour cream.


  1. Start by slicing the cucumber thinly. Place them in a medium-sized bowl.
  2. Heat remaining pickle ingredients -- except the dill -- in a saucepan until the mixture bubbles at the edges.
  3. Pour heated mixture over the cucumbers. 
  4. lace a plate on top of the bowl to keep the cucumbers submerged. Sit for 20 minutes.
  5. Stir in dill and allow the mixture to cool completely before storing in the fridge to chill completely. Once chilled, they are ready to serve. 


These burgers are just as good served over a salad and make an excellent meal prep protein for just that purpose. Try combining equal parts chopped cucumber, onion and tomato with olive oil, white vinegar, fresh dill or parsley, salt and pepper for a traditional Israeli-style salad and serve the burger on top with goat cheese. Or make the mixture into meatballs and serve over couscous with a herb-heavy dressing.

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