This Salad with Beetroot Burger Patties is a light and healthy summer salad with delicious homemade beetroot burger patties. Mixed with black beans, oats, and a few spices they make a great low ingredient but easy to make burger patty recipe. The best part about the burger patties is that you can change the flavor to suit your taste!  

Salad with Beetroot Burger Patties [Vegan]

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For the Burger patty ingredients (makes 8):

  • 1 cup black beans
  • 2 cooked beetroot
  • 1 cup oats
  • 1 finely chopped chili pepper
  • 2 teaspoon paprika
  • 2 teaspoon cumin
  • 1 teaspoon coconut oil
  • grated garlic or garlic paste
  • 1 teaspoon black pepper
  • pinch of salt

For the Salad:

  • 1 cup bulgar wheat
  • Vegetable stock
  • a bunch of fresh parsley
  • 3.5 ounces cherry tomatoes
  • 1 red onion
  • coriander
  • sesame oil
  • 1 teaspoon apple cider vinegar
  • 1 lemon (grated and juiced)
  • 1 avocado
  • arugula
  • 3/4 radishes


For the Burger:

  1. Prepare your oven to 350°F and line a baking tray with parchment paper.
  2. You will need a high-speed blender or food processor for this. Add the can of black beans, beetroot, and chopped chili pepper into the blender. Blend for around 1 minute until you have a pink paste.
  3. Then add the oats and the spices and a little drizzle of oil. Blend again for another minute.
  4. You will want to make sure you scrape any of the mixture from the side of the blender to ensure it blends and combines well.
  5. At this stage, you should have a thick mixture that will easily hold a shape when you form it into patties. If the mixture is too dry then either add a little lemon juice or oil to the mixture. If the mixture is too wet and soggy and won’t hold a shape easily then you want to add 2 tablespoons of oats at a time.
  6. After each of these additional tablespoons of oats, give it a quick blend to check if you now have a suitably thick texture. A quick note to guide you, when you add the mixture to the tray it should not run and hold a firm shape.
  7. Feel free to use a cookie cutter as a guide for the size of the patty, but you can make them as big or small as you prefer. If you go for the classic burger patty size will make around 8. That was around 2-3 tablespoons of the mixture. Using a cookie cutter really helps make the patty a little thicker too.
  8. Now add the tray into the oven, you can drizzle a little oil on them and cook for 20 minutes.
  9. After 20 minutes, remove from the oven. You can serve them warm or cold. If you leave them in the fridge they will keep for 2-3 days.

For the Salad:

  1. In a pot, add 1 1/2 cups of water, vegetable stock, and bulgur wheat. Follow packet instructions or cook for around 20 minutes.
  2. Meanwhile chop up the parsley, red onion, and cherry tomatoes. Add these into a medium sized bowl along with a drizzle of sesame oil, lemon juice, and apple cider vinegar.
  3. Combine all these ingredients together.
  4. When the bulgar wheat has finished cooking, leave to cool for 5 minutes and then add into the bowl. Stir the ingredients together.
  5. Almost time to plate up! Slice up your radish and add to the plate along with the rocket. Then add the bulgar wheat salad and beetroot patties.


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