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

Quick and easy, vegan recipe bursting with colours and rockin' flavours.
Course Main Course
Cuisine Vegan, Vegetarian
Keyword autumn, easy, gluten-free
Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
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