Tofu Beetroot Burger

tofu beetroot burger

I know I disappeared off the face of the earth for a while, well the internet anyway. First of all my computer broke down, terminally but don’t panic because I now have a brand spanking new one. Then I’ve been sooo busy, working, going on holiday, going to a wedding, that sort of thing … But most importantly, I’m back. And with a delicious veggieburger recipe to dazzle you all with.

I know you’re all in soup and stew mode but this is a yummy burger which you can make all year round. I promise I’ll bring you some soup and stew recipes soon. Especially as I can now join you seeing as it’s gone all cold here. I hate to brag but it was pretty warm until the end of November so I didn’t much feel like warming soups or stews.

Anyway back to these burgers like I said they contain ingredients easily available all year round. In warmer weather, they’d be great with a salad or you could serve them with roasted winter veg if that’s what appeals to you at the moment.

Tofu Beetroot Burger

Preparation Time: 10 minutes                     Servings: 2      (4 burgers)                                 Cooking Time:        20 minutes                                                                                                        Total:                         30 minutos


200g tofu

1/3 cup raw cous cous or 1 cup cooked cous cous

1/2 cooked beetroot


2 flax eggs (2 tablespoons of ground flax mixed with 4 tablespoons of water and left to sit in the fridge for 15 minutes).

To serve:

Bread / Burger buns

Mashed avocado

1. Cook the cous cous according to packet instructions or heat 1/2 cup of water in a small saucepan. When boiling add a pinch of salt and the cous cous. Cover and turn the heat off. Leave for 5 – 10 minutes until all the liquid has been absorbed and the cous cous is soft.

2. Put all the burger ingredients in a blender and blend until well mixed.

3. For burger shapes. If you have time to leave them to settle in the fridge they will hold together better. I didn’t and they were still OK.

4. Lightly pan fry the burgers.

5. Serve in buger buns with some mashed avocado on top.


This entry was posted in First courses and tagged , , , , , . Bookmark the permalink.

5 Responses to Tofu Beetroot Burger

  1. cloudthyme says:

    Wow, what a cool idea! Looks delicious.

  2. Bianca says:

    The tofu patty has such a lovely and vibrant color! What a wonderful idea. I love coloring everything in pink (I use beet juice to color some desserts mainly).

    • Jo says:

      I love to cook colourfully too Bianca! What a great idea to use beetroot in desserts – so much better than artificial food colouring!

  3. Pingback: Chickpea and Sundried Tomato Burgers | yummyvege

Leave a Reply

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out /  Change )

Google+ photo

You are commenting using your Google+ account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )


Connecting to %s