Seitan & Beetroot Burgers

Seitan & Beetroot Burgers

These burgers are fabulously juicy and full of texture – and the ones to serve to even the most sceptical of dinner guests! Thanks very much to Viva! podcast presenter Helen Wilson for this one! Check out her other recipes/news 🙂

Easy recipeEasyQuick meal Freezable recipe
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  • mains
  • lunches




  • 50g/ ½ cup mushrooms
  • 2 red onions, cut into medium sized pieces
  • 3 cloves garlic, skins removed
  • 2 medium raw beetroot, grated
  • 2 tbsp soya sauce or tamari
  • 2½ tbsp dark miso paste
  • 1 tbsp dried oregano
  • ¼ tsp all spice
  • 4 tbsp tomato puree
  • 1 tbsp cumin seeds
  • 1/8 – ¼ tsp cayenne pepper
  • Cracked black pepper, to taste
  • 1 tbsp wholegrain mustard
  • 375g/3 cups vital wheat gluten flour


  1. Use a food processor to finely chop the mushrooms, onions and garlic. Don’t over blend, you don’t want a paste, but small pieces.
  2. Add in all the remaining ingredients. Bring together with your hands, don’t over work.
  3. Shape into burgers and fry in olive oil until crispy and cooked on both sides.
  4. Serve in a seeded bread roll, with accompaniments such as vegan mayo, lettuce and sliced gherkins.

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