Vegan Beetroot, Walnut And Tofu-Feta Burger

Beetroot, Walnut And Tofu-Feta Burger

Beetroot, Walnut And Tofu-Feta Burger With Roasted Carrot Hummus

This quick and easy recipe is bursting with colours and flavours, it is a vegan version of the well-loved Happy Pear recipe. The glowing colour of the beetroot isn’t the only thing that’s is special about this super healthy veg. It is rich in antioxidants, anti-inflammatory compounds and can help you to detoxify your body.

Remember all those legendary Russian centenarians? Beets, frequently consumed either pickled or in borscht, the traditional Russian soup, may be one reason behind their long and healthy lives.


Beetroot Walnut And Feta Burger Mix


Serve the burgers with a big dollop of this tasty roasted carrot hummus, topped off with some alfalfa sprouts.


Click here for my Roasted Carrot Hummus recipe

Roasted Carrot Hummus


I can’t make up my mind if this delicious Beetroot, Walnut And Tofu-Feta Burger is my favourite or if it would rather be my Quinoa and Black Bean Burger, which would be yours?


Your turn

Have you tried veggie burgers yet? Which is your favourite? Let me know, I’m looking forward to reading your comments.

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Print Recipe
5 from 7 votes

Beetroot, Walnut And Tofu-Feta Burger With Roasted Carrot Hummus

Quick and easy, vegan recipe bursting with colours and rockin' flavours.
Prep Time15 minutes
Cook Time25 minutes
Total Time40 minutes
Course: Main Course
Cuisine: Vegan, Vegetarian
Keyword: autumn, easy, gluten-free
Servings: 4
Calories: 695kcal
Author: Eva Burg


  • 14 oz uncooked beetroot grated
  • 6 scallions finely chopped
  • 1 cup parmesan vegan, grated
  • 3/4 cup feta cheese or tofu to make it vegan, crumbled
  • 1 1/4 cups walnuts chopped, toasted
  • 2 tablespoons oil
  • 4 tablespoons fresh mint chopped
  • 1 1/4 cups breadcrumbs
  • juice of 1/2 a lemon
  • roasted carrot hummus

Salad topping

  • 1/4 cup alfalfa sprouts
  • 1.5 tablespoons sunflower seeds toasted
  • 1 tablespoon chives chopped
  • 1 tablespoon chia seeds
  • 3 tablespoons water


  • Preheat the oven to 400 °F/200 °C
  • Heat the oil in a pan over medium heat, add the beetroot and scallions and let cook for 2 minutes. Take the pan off the heat and let it cool.
  • Fill the beetroot mixture into a medium-sized bowl followed by both kinds of cheese, mint, walnuts, breadcrumbs and lemon juice. Mix well and add salt and pepper to taste.
  • Use your hands to form burger shaped patties. Add another chia egg if the mixture is too dry or flour if it's too wet. To make a chia egg mix 1 tablespoon of chia seeds with 3 tablespoons of water and let it sit for 5 minutes
  • Bake the patties on a lined oven tray for 25 minutes and flip them after 12 minutes. Alternatively, you could fry them in a pan with a little bit of oil.
  • Mix the ingredients for the salad topping.
  • Spread a good dollop of roasted carrot hummus on top and serve with some sprout salad topping.


Calories: 695kcal | Carbohydrates: 44g | Protein: 26g | Fat: 48g | Saturated Fat: 11g | Cholesterol: 42mg | Sodium: 1045mg | Potassium: 704mg | Fiber: 8g | Sugar: 11g | Vitamin A: 770IU | Vitamin C: 10.7mg | Calcium: 595mg | Iron: 4.8mg
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