Easy Vegan Beetroot Burgers (Air Fryer, Pan Fry)

Recipe Cooked, Photographed and Written by Praveena

PrepTime:15 mins   CookTime:15 mins   Cuisine:Indian

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Table of Contents⇓     RecipeCard⇓

Vegan and Easy Beetroot Veggie Burger Patties, in this recipe, I’ve transformed humble beetroot into a star player, creating delicious and nutritious burger patties that will redefine your burger experience. 

The natural sweetness and vibrant colour of the beetroots harmonize with a medley of aromatic herbs, spices, and other plant-based ingredients. 

Whether you choose to, grill / air fry, them to perfection (or) pan fry them to a crispy exterior, these beetroot burger patties will stand proudly as a delicious alternative to traditional meat-based burgers.

As you sink your teeth into these wholesome patties, you’ll be amazed by their ability to hold together and deliver a satisfying, juicy bite.

These are my personal favourite in comparison to Chickpea Burger Patties (Air Fryer & Stove top).

So, embrace the power of plants and indulge in the sheer joy of a plant based beetroot burger patty that promises a delightful explosion of flavours and a guilt-free dining experience.

Table of Contents:

Click to Expand / Collapse

1. Video for ‘Vegan Beetroot Burger Patties’ from my You Tube Channel:
2. How to store, ‘Plant Based Beetroot Burger Patties’:
3. Other recipes from my blog:
4. Step Wise pics Procedure for ‘Easy Beetroot Burger Patties (Stove Top, Air Fryer methods)’:
5. Prep Work:
6. Prepare Batter & Shape Beetroot Burgers / Tikki:
7. Pan Fried Beetroot Tikki on Stove Top:
8. Air Fryer Beetroot Burger Patties:
9. Tips:
10. Result:
11. Recipe Card & Print:

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Video for ‘Vegan Beetroot Burger Patties’ from my You Tube Channel:

How to store, ‘Plant Based Beetroot Burger Patties’:

Refrigeration: Once the patties have been prepared, allow them to cool completely before storing. Place them in an airtight container or wrap them individually in plastic wrap. Refrigerate the patties, and they can be stored for up to 3 to 4 days.

Freezing: Arrange the cooled patties in a single layer on a baking sheet lined with parchment paper. Freeze them for a few hours until they are solid. Once frozen, transfer the patties to airtight freezer-safe containers or freezer bags, this way they stay good up to 3 months.

Separation: If you stack the patties on top of each other, make sure to separate them with parchment paper or wax paper to prevent them from sticking together.

Thawing: Transfer them from the freezer to the refrigerator and allow them to thaw overnight. Once thawed, you can cook them according to your preferred method, such as grilling, pan-frying, or baking.

Other recipes from my blog:

Before starting to cook, don’t forget to see the Tips mentioned at the end. 

Air Fryer recipes collection⇒ Air – Fryer Recipes

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Low Calorie recipes collection⇒  Weight Loss Food / Low Carb Recipes

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Ingredients:

• Beetroot (boiled & grated) – 2 cups 
• Instant Oats – 1 cup
• Fresh Mint Leaves – ¼ cup
• Chopped Onions – ½ cup 
• Salt – as per taste
• Red Chilli Powder / Paprika – 1 to 2 teaspoons
• Ground Cumin / Jeera Powder – 2 teaspoons
• Garlic Powder – 1 teaspoon
• Cooking Oil – 4 tablespoons (for stove top)
•        ”             ”    –  1 tablespoon or none (for air fryer)

Special Ingredients:

• Instant Oats
• Fresh Mint Leaves

Step Wise pics Procedure for ‘Easy Beetroot Burger Patties (Stove Top, Air Fryer methods)’:

Prep Work:

Take the oats into a spice blender / blending jar, make them into fine powder.

Get the beetroots boiled, peel the skin, and grate them. Gather all the other ingredients at one place.

After grating, thoroughly squeeze the water from the beetroots.

Prepare Batter & Shape Beetroot Burgers / Tikki:

Into a mixing bowl add all these>> grated beetroot, powdered instant oats, ground cumin/jeera powder, salt, chopped onions, chopped mint leaves, kashmiri red chilli powder, garlic.

Without adding any water, mix everything and make into batter.

Divide into equal parts, make them into small balls as shown.

Then, pat each ball onto your palm and make small but fat perfectly round patties.

Pan Fried Beetroot Tikki on Stove Top:

Put a frying pan on stove top under medium flame, pour oil and let it heat.

Gently place the patties, pan fry them on one side for 2-3 mins.

Using a spatula, very carefully turn each one to the other side.

Let them fry this side too for 2-3 mins, until they slightly charred. Then, remove them. Done!

Air Fryer Beetroot Burger Patties:

Brush the base of the air fryer mesh with oil / spread it with parchment paper. Gently place the patties over it.

Set mode to AIR FRY, temperature to 200°C / 390°F, time for 10 mins.

When the timer is done, open the air fryer, turn each patty to the other side. Brush each one with little oil.

Set to AIR FRYER mode, time to 5 mins, at same temperature.

Later when the timer is done, take them out of the air fryer. Done!

Tips:

• Adjust the salt & spice as per your taste.
• If the oats powder which is used to hold the patties firmly is not enough then do add 2 more tablespoons. Just see that the patties are firm enough and do not fall apart.
• You can cook the beetroots either on Stove top sauce pan (or) in an Instant Pot Pressure Cooker.
• I generally cook the whole beetroots and then peel the skin off once they are cooled. This way grating is much easier.
• And the, Air Fried Beetroot Burgers turned out absolutely great even without using any oil.

Result:

• These, Vegan Beetroot Patties for making a Veg Burger, offer a unique and delicious taste experience. 
• The flavour profile of these patties is characterized by a combination of earthiness, subtle sweetness, and a hint of natural tanginess.
•  The earthiness of the beets is complemented by the addition of various herbs and spices, such as cumin, paprika, and garlic, which add depth and complexity to the overall taste.
• The texture of these patties is typically hearty and slightly firm, offering a satisfying bite. 
• Overall, plant-based beetroot burger patties deliver a delightful combination of earthy sweetness, savoury spices, and a satisfying texture.
• I served them as an appetiser with some salad, vegan mayonnaise as dip. And with 3 of those I made 3 mini burgers for my 3 kids. 🙂 🙂

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