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Stacked vegan beet burgers


  1. Preheat the oven to 180°C
  2. Scrum the beetroots and wrap tightly in foil
  3. Place on a baking sheet and bake in the oven for 35 minutes
  4. In a shallow frying pan heat a little oil and fry off the mushrooms, add in the chopped garlic towards the end of cooking
  5. Remove from the heat and cool, draining off any cooking liquid and retaining
  6. Remove the beetroots from the oven and cool
  7. Peel the beetroots and roughly chop
  8. Put the beetroots, mushrooms and garlic mix in the food processor and chop (but not to a puree)
  9. Add the beans, smoked paprika, cumin and season lightly
  10. Remove from the blender into a bowl. Add in the gluten free flour and a little of the mushroom juice
  11. Mix through to form a firm mixture (allow to stand before adjusting with more juice or flour)
  12. Form into patties (it will make between 6-8 depending on the size) and chill before cooking
  13. To cook bake in the oven at 200°C for 20 minutes until hot throughout
  14. Assemble the burger with the Lion Vegan Mayonnaise on the crown, then lettuce, tomato and the beet burger. Add a slice of Vegan Mozzarella cheese if desired