Veggie Burgers

Happy National Vegetarian week, why not join the Veggie challenge and eat like a VEGGIE – one meal, one day, one week! To Celebrate & kickstart National Vegetarian week here is a great veggie BBQ alternative. Perfect for those of you who tend to have rice left over & of course like beetroot. The burger buns are a must it takes precision baking so don’t cut any corners! Dont forget ﹟IrishVegWeek


Beetroot,Balsamic & Brown rice VEGGIE burgers
*makes 6 burgers



  • 250g cooked beetroot
  • 300g cooked brown rice
  • Handful fresh thyme
  • Handful fresh parsley
  • 2 tbsp apple balsamic vinegar
  • 3 tbsp toasted seeds
  • tbsp coriander seeds
  • 1/2 juice of a lemon
  • Salt



  1. Preheat oven 190ºC
  2. Start by grating the cooked beetroot and adding to a large mixing bowl.
  3. Stir in the rice, chopped herbs and all other ingredients.
  4. Combine well using your hands.
  5. Mould into your burgers and place on a lined baking tray.
  6. Cook for 40 minutes.


Burger Buns
*6 buns


  • 1 cup almonds
  • 1/4 cup arrowroot flour
  • 4 tbsp physillium husk
  • 1/2 tbsp baking powder
  • 2 tbsp chia seeds
  • 4 tbsp pumpkin seeds
  • 1 cup boiling water
  • 1 egg & 2 egg whites



  1. Begin by grounding the almonds (using a food processor or alternatively buy ground almond).
  2. Stir in all dry ingredients, except for the chia, & pumpkin seeds.
  3. Using a fork stir in the eggs quickly when combined pour in the water and stir until smooth (work quickly to avoid lumps)
  4. Fold in the chia seeds.
  5. Rubbing a little olive oil in your hands make small dough balls with your batter.
  6. Place on a lined baking tray, pressing the pumpkin seeds on top.
  7. Bake for 60 minutes, 50 minutes at & the last 10

*Serve with sweet potato fries, mashed avocado & rocket.



Cooks in Minutes