Bean and Beetroot Burgers with Creamy Dill Dressing

All recipes serve 2–3

A vibrant, plant-powered dish full of earthy flavour and satisfying texture. These beetroot and chickpea burgers are delicious served with creamy dill dressing, seeded quinoa and crisp blanched vegetables.

Bean and Beetroot Burgers

Ingredients

150g finely chopped onion
150g finely grated beetroot
2 cloves garlic, finely chopped
1 tbsp olive oil or sesame oil
1 tbsp balsamic vinegar
1 tsp sea salt
240g cooked chickpeas, roughly mashed
1 tbsp finely chopped fresh dill (optional)

Method

Sauté the onion in the oil with the salt for about 2 minutes, until it begins to soften and turn translucent.
Add the garlic and cook for 1 minute.
Stir in the grated beetroot and cook for a further 5 minutes, or until softened.
Add the balsamic vinegar, stir well, then leave the mixture to cool.
In a bowl, roughly mash the chickpeas, keeping some texture.
Combine the chickpeas with the cooled beetroot mixture and dill. Mix well.
Shape into 6 small burgers (approximately 7cm in diameter and 1½cm thick), pressing firmly so they hold together.
Pan-fry in a little oil until golden on both sides.

Alternatively: Place on a lightly oiled baking tray, brush the tops with oil and bake for 25–30 minutes until firm and lightly golden.

Dill and Tofu Creamy Dressing

Ingredients

100g silken tofu
1 tbsp olive oil
Generous pinch of salt
Freshly ground black pepper
½ spring onion, finely chopped
2 tsp rice vinegar or lemon juice
½ tsp mustard
1 large sour gherkin, finely chopped
1 tsp finely chopped fresh dill

Method

Steam the silken tofu for 5 minutes, then remove from the heat and allow to cool.
Add the salt, pepper, spring onion, vinegar (or lemon juice), mustard and olive oil to a blender.
Add the tofu and blend until smooth and creamy.
Taste and adjust seasoning if needed.
Stir in the chopped gherkin and dill.
Spoon into a bowl and chill in the fridge until ready to serve.

Seeded Quinoa

Ingredients

½ cup quinoa
1 cup water
½ tbsp pumpkin seeds
½ tbsp sunflower seeds
1 tbsp chopped parsley
Pinch of salt

Method

Wash and rinse the quinoa thoroughly. (If time allows, soak for up to 24 hours to reduce cooking time and improve digestibility.)
Place in a pan with 1 cup of water and a pinch of salt.
Bring to the boil, then cover and simmer for approximately 20 minutes.
While cooking, rinse the seeds, drain, then toast in a dry frying pan, stirring continuously until lightly golden.
Once the quinoa is cooked, fluff with a fork and stir in the toasted seeds and parsley.

Blanched Vegetable Salad

Ingredients

4 radishes
1 small carrot
½ kohlrabi (or courgette if unavailable)
2 asparagus spears (optional, seasonal)

Method

Cut the vegetables into bite-sized pieces.
Prepare a bowl of very cold water and place it near the stove.
Bring a large pan of water to the boil and add 2 teaspoons of salt.
Blanch each vegetable separately for 1–3 minutes, depending on texture.
- Carrots will take the longest.
- Kohlrabi and radish slightly less.
- Asparagus the shortest time.
The vegetables should be al dente, tender but still crisp.
Remove immediately and transfer to the cold water for a few minutes.
Drain and place in a serving bowl. Repeat with each vegetable, refreshing the cold water between batches.

Cooking Notes & Variations

For a firmer burger that holds its shape even better, chill the mixture for 15–20 minutes before cooking.
Experiment with different herbs such parsley, coriander, or chives add a fresh twist.
Swap chickpeas for cannellini beans or lentils for a slightly different texture and flavour.
Add a pinch of smoked paprika or cumin for a subtle warmth and depth.
These burgers keep well in the fridge for 2–3 days and can be frozen for meal prep.
Serve with your favourite plant-based buns, flatbreads, or simply over a bed of greens for a lighter option.

When to Enjoy This Recipe

For a wholesome lunch or dinner that satisfies.
When you want a colourful, plant-powered meal packed with fibre and protein.
Perfect for sharing with friends and family or serving at a casual gathering.
A nourishing choice for a mindful, seasonal, and balanced approach to eating.

Inspired by Seasonal & Plant-Based Cooking

This recipe celebrates vibrant, whole ingredients and simple, mindful preparation. From the earthy beetroot to the creamy dill dressing, each component is designed to nourish the body while delighting the senses. Cooking these burgers from scratch is part of a wider approach to eating that encourages balance, creativity, and joyful connection through food.

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Bean and Beetroot Burgers with Creamy Dill Dressing