‘Veganuary’ Vegan Beetroot Burgers

Posted by Stephanie Rueff on 24th January 2019

‘Veganuary’ Vegan Beetroot Burgers 

Veganism has been hitting the headlines recently, as more and more people adopt it as a lifestyle choice. Recent reports have suggested that more of us should limit our consumption of meat and animal products to reduce our impact on the environment and our CO2 emissions.

‘Veganuary’ aims to encourage people to try a plant based diet for January, and at the same time think about the positive impact this has on the environment.

The Commonwork Trust at Bore Place was set up to explore how to live sustainably and aims to achieve this by inspiring change through practical action. The Soil Association certified organic market garden at Bore Place is an excellent example of this, providing organic produce as well as being a conversation starter for guests and a home for the educational and therapeutic work that the team does. What is available in the market garden dictates what food we serve to our guests. This makes for a real ‘farm to table’ offering to our clients.

This autumn, we had a particularly good crop of beetroots which have kept very well. Bore Place Head Chef, Richard Owens, inspired by Veganuary, created this delicious recipe of organic beetroot burgers. If you’ve also been inspired to eat less meat or you’ve got some beetroots to use up you might want to give them a try. They have been very well-received by recent Bore Place visitors, including some very dedicated meat eaters!


Serves 4
• 2 x grated medium beetroot
• 65g large flake rolled oats
• 50g cooked red lentils
• 60g plain flour
• 1/2 onion, finely chopped
• 2 cloves crushed garlic
• 1 tablespoons natural peanut butter
• 2 teaspoons dried thyme leaves
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper

Grate the beetroots and then put all the ingredients into a food processor. Blend until the mixture comes together. Shape the patties in your hands.

To cook, heat a small amount of oil in a frying pan and cook on either side for about 3 – 5 minutes. Alternatively you can bake in the oven at 180c/350f on a lightly greased baking sheet for about half an hour, flipping half way through.

Can be kept uncooked in the freezer for up to six months.

These are delicious served with a homemade bun and various salads and ferments.

If you’d like to try your hand at making your own pickles and ferments, why not sign up to ‘Introduction to Fermenting and Pickling’.

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