Makes: 8 burgers
Time: Approximately 40 minutes
Description: These vibrant pink burgers are packed with plant-based protein from beans, tofu, and walnuts, making them as nourishing as they are beautiful. The burger mixture takes just 5 minutes to make in a food processor, then simply form into patties and bake—no frying required! When paired with Wild Root's Sauerkraut, Bread & Butter Pickles, and Tropical Hot Sauce, these burgers feature four fermented foods, making them a delicious way to support gut health. Perfect for a casual dinner or special occasion.
Ingredients:
For Burgers:
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1/2 white onion
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1 medium raw beetroot, grated (350g grated beetroot)
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1 tin cannellini beans
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140g firm tofu
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1 cup walnuts (70g)
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2 tsp harissa paste
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2 garlic cloves, crushed
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1 tbsp milled flaxseed
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150g rice flour
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25g fresh parsley
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Salt and pepper to taste
Serve with:
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Floury sourdough bun
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Lettuce
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Smashed avocado
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Fresh dill
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Wild Root Sauerkraut
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Wild Root Bread and Butter Pickles
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Wild Root Tropical Hot Sauce
Method:
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Preheat oven to 180°C.
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Dice the onion and fry until browned, approximately 8 mins.
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Peel and grate the beetroot using a food processor with a grater blade. Remove grated beetroot to a large mixing bowl.
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Swap to a chopping blade in the food processor. Add cooked onions, cannellini beans, crumbled tofu, walnuts, harissa paste, crushed garlic, flaxseed, rice flour, fresh parsley, salt and pepper. Pulse until combined, and the mixture starts to form a ball. Do not overblend.
- Add the mixture to the bowl with the beetroot and mix until combined using your hands.
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Line a baking tray with parchment paper. Shape the mixture into 8 burger patties and place on the tray. Bake for 30 mins.
- Build your burger with your favourite toppings, including Wild Root fermented products!
