Beetroot and Kale Burgers with Balsamic Red Onions

Bunny Kitchen

Vegan beetroot burgers
Prep Time: 15M
Cooking Time: 40M
Serves: 6

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For the Burgers:
2 medium cooked beetroot
50g bulgur wheat, cooked according to package directions
50g red lentils, cooked along with the bulgur
50g hummus
Zest of 1 lemon
1 tsp ground cumin
4 large kale leaves, quite finely chopped
Sea salt and cracked black pepper, to taste
Buns and garnishes of choice to serve

For the Onions:
2 red onions, sliced into rings
2 tbsp balsamic vinegar
1/2tsp fennel seeds

There’s a whole world of exciting burgers out there! And this one is simply divine.

Makes 6 burgers


  • Cook the bulgur wheat and lentils according to packet instructions.
  • Meanwhile, saute onions over a low-medium heat in a teaspoon of oil or a splash of water until soft and lightly coloured.
  • Stir in the fennel seeds and vinegar and keep warm.
  • Next, pulse together the burger ingredients until they can clump together. The mixture should still have texture and flecks of kale but able to be formed into burger shapes. If the mixture seems too wet, add breadcrumbs or ground almonds a tablespoon at a time. If it seems too dry, add water a tablespoon at a time.
  • Make 6 burgers out of the mixture and grill with a little cooking spray until coloured, just a couple of minutes on each side. Alternatively use a cast iron pan or regular frying pan.
  • Serve in buns, topped with onions and your favourite garnishes.


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