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Beetroot Burger with lettuce and sweet potato fries

Beetroot burger

Try this delicious meat-free Monday (or any day) beetroot burger! Load your bun up with salad vegetables and add tzatziki, lemon and or mint to taste.


Serves: Serves 6

Number of ingredients: 9 Ingredients

To prep: 10 Minutes Prep

Difficulty: Easy

To cook: 30 Minutes Cook

Nutrition per serving

  • Energy: 1410kJ

  • Protein : 15.6g

  • Fat (total): 7.2g

  • - Saturated Fat: 2.4g

  • Carbohydrate - total: 47.4g

  • Fibre: 8.7g

  • Sodium: 532mg


½ cup of Community Co Semolina

3 beetroot

3 carrots

3 kale leaves

½ onion

2 cloves of garlic

6 slices of low fat cheese

Salt and pepper (if needed)

3 tsp Community Co olive oil

6 wholemeal burger buns


  1. Dry roast semolina in a pan (with no oil) over medium heat, until light brown. Transfer to a plate to completely cool. Set aside 2-3 tablespoons.
  2. Peel and grate the beetroot and set aside in a bowl. Grate the carrots separately.
  3. Finely chop the kale. Chop the garlic cloves and onion.
  4. Boil 1 cup of water in a pan. Reduce the heat to the lowest setting, and add the semolina (leaving aside 2-3 tablespoons) and stir to prevent lumps forming. Switch off the heat and cool completely.
  5. Heat a teaspoon of olive oil and saute onion and garlic on a medium – low heat. Add carrots and beetroot into the pan cooking until soft, followed by the kale. Cook for a few minutes, then switch off the heat, and work in the left over semolina, salt and pepper and mix well. Set aside to cool.
  6. Using ½ cup of mixture, the kids can help you form 6 burger patties, and coat with the leftover roasted semolina.
  7. Add 2 tsp of olive oil into a pan, and cook the burgers for 5-10 mins on each side. In the last few minutes of cooking, place a slice of cheese on top of each pattie to melt. Place patties onto a plate to cool before serving with your favourite toppings!