These beetroot burgers are easy, vegan and full of flavour. They’re also an amazing purple colour!
Small children can be such creatures of culinary habit, can’t they? At dinner, they often retreat to the familiarity of a favourite dish, and my kids’ case that’s usually plain pasta, much to my dismay. Beige, boring, plain pasta. Sigh.
At a party or barbecue, they peruse a vibrant buffet and are often drawn to the beige and the bland. Chips, veggie nuggets… A few cursory carrot sticks and green wheels of cucumber are usually grasped by their little hands as well, but still, when given the choice, their plates are anything but a rainbow.
I suppose that when the big wide world has so much that’s unknown or new, it’s food where they can assert control over their lives. But I don’t want mealtimes to ever be a battleground for my kids, presuming that forcing them to clean their plates or eat the tomatoes that they loathe will simply encourage anxiety around food.
Instead they can eat veggies and hummus if they don’t like what they’ve been given, or I let them have the desired beans on toast or plain pasta. I feel that they’ll make better food choices in the long run if they’re given the opportunity to choose now. In the meantime, we’ll continue to serve the rainbow of foods, whether they’re devoured enthusiastically or suspiciously avoided.
Rather than letting the beige take over, here are some vibrant party/barbecue/midweek foods that will brighten up the family’s plate. These simple beetroot burgers add a splash of purple to the plate and are delicious. Little ones can easily help to prepare the burgers by weighing out ingredients and pushing the button on the food processor.
Get the recipe for Easy Mini Beetroot Burgers
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For something a little different, I made these as mini veggie burgers. Most supermarkets stock tiny bread rolls that are perfect for them.
Although spices like cumin would work very well in these burgers, I’ve left it out to make them a bit more kid-friendly. Instead these burgers let the flavour of the beetroot and beans shine through. I love these burgers with my spiralised baked sweet potato fries.
- 1 tbsp rapeseed oil, plus extra for greasing
- 1 onion, diced
- 1 clove garlic, minced
- 5 tbsp oats
- 1 x 400ml (15oz) can butter beans (lima beans), drained and rinsed
- 2 small cooked beetroots, roughly chopped (vacuum packed without vinegar works well)
- Heat the oil in a frying pan and add the onion. Cook for a few minutes until translucent, then add the garlic and cook for a further minute.
- Add the onion mixture to a food processor or blender, along with the oats, beans and beetroot and pulse until it forms a
- Form the mixture into small burger shapes and place on a plate. Cover and refrigerate for 30 mins.
- Heat oven to 200C/400F and grease a baking tray with oil.
- Add the burgers and bake for 20-25 minutes, turning halfway through.
- Serve in mini rolls with salad, hummus and desired toppings.