Bloody vegetarian burgers

Contrary to the title of this post, there is no meat or blood in this burger.

I was watching Diners, Drive-inns and Dives a while ago, that time it was at a vegetarian fast food place, they served a red beet root burger and the beets were cooked with spices used for pastrami. It looked really delicious, but I wanted a little bit more so I also made burgers based on a falafel recipe, with mushrooms. I also used canned chickpeas, but if you plan right it is better to use the dried ones that you soak over night.

I also used cheese on these burgers, if you use a non dairy cheese or drop it, Then these burger will be vegan:)

Makes at least 6 burgers

2-3 beets
1 teaspoon whole peppercorns
3 bay leaves
1/2 teaspoon whole cloves
4 cloves crushed garlic
2 teaspoon juniper berries
1 liter of water or enough water to cover the beetroot
2 tablespoons sugar
2 tablespoons salt
Boil the beets with the skin on. As soon as it boils, turn down the heat and let them simmer for about 45 minutes or until beets are tender

While you wait for the beets, you can start on the burgers.


1 can(400g)  chickpeas, rinsed and drained

1 onion, chopped

250 g Mushrooms-chopped and sautéed

3 cloves garlic, minced

1 pinch of chili powder

3 tbsp fresh chopped coriander or parsley

1 teaspoon salt

some pepper



Burger buns



Onions and pepper marmalade

or dressing you prefer.


Combine all the ingredients in a food possessor and blend to a coarse mixture, then shape into six patties.

Fry them in a pan with a little oil until they get a nice golden color

Peel the beets and cut into 1-1.5 cm thick slices and place them on top of the burger and add a slices of cheese on top of the beetroot. Melt the cheese in the pan with a lid on or put them in the oven like I did.

Toast the burger buns

Assemble burgers and enjoy 🙂

Do you like your burgers bloody?

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