Photo of Roast beetroot burgers by WW

Roast beetroot burgers

Total Time
1 hr 15 min
20 min
55 min
If you’ve never roasted whole beetroot before, you’ll be amazed at the extra flavour it brings to a dish. A little goes a long way, as these burgers show.



3 large, portabella, cut into strips

Calorie controlled cooking spray

8 spray(s)


140 g, scrubbed

Peas, frozen, boiled

60 g, thawed

Green or Brown Lentils, cooked

100 g, drained and rinsed

Brown rice, boiled

85 g

Parsley, fresh

25 g, leaves picked

Breadcrumbs, fresh

35 g, fresh wholemeal

Egg, whole, raw

1 large, raw, lightly beaten


3 clove(s), finely chopped

Dijon Mustard

2 tablespoon(s), level

Reduced Fat Mayonnaise

2 tablespoon(s)

Burger bun

4 medium, split

Red onion

1 small, sliced

Pickled gherkins, no added sugar

12 medium, drained

Salad leaves

30 g


  1. Preheat the oven to 200°C, fan 180°C, gas mark 6. Put the mushrooms on one side of a baking tray and mist with cooking spray. Wrap the beetroot in kitchen foil and put it on the other side of the tray. Bake for 45 minutes or until the mushrooms are dried and the beetroot is tender. Leave the beetroot to cool, then rub off the skin and roughly chop the flesh.
  2. Put the beetroot and mushrooms into a food processor with the peas, lentils, rice, parsley, breadcrumbs, egg and garlic. Season, then pulse briefly until the mixture holds together – it should still be chunky, so take care not to over-process. Shape the mixture into 4 patties and chill them in the fridge for 1 hour to firm up.
  3. Mist a large nonstick frying pan with cooking spray and cook the beetroot patties over a medium heat for 5 minutes on each side, or until browned.
  4. Mix together the mustard and mayonnaise, then spread half of the mixture over the base of each burger bun. Top with the salad leaves followed by the beetroot patties, remaining mustard mayo, onion and pickles. Sandwich with the remaining bun halves and serve.