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Plant based burgers you’ll love with beetroot and chickpeas

Burger Ingredients

Homemade Guacamole Ingredients

  • 2 ripe avocados
  • 1 red chilli
  • 1 plump clove of garlic
  • Juice from 1 large lime or 2 medium ones
  • Salt & pepper, to taste

Want a healthy, tasty plant-based meal? Try these cheery coloured beetroot and chickpea burgers! They are incredibly easy to make: just pop all ingredients into a blender or food processor to mix and then shape into patties to pan-fry or bake.

Chick peas are naturally high in protein, fibre and full of vitamins & minerals. Beetroot is packed with nitrates, which lower blood pressure and improve circulation, betacyanin, to help you detox and alpha-lipoid acid, an anti-oxidant which helps increase insulin-sensitivity, so good for blood sugar regulation. Healthy burgers!

To oomph up the protein, omega-3 and fibre content I have added ground flaxseed and chia seeds. I love also adding protein powder (soya bean and pea protein varieties work well) to further boost the protein content. If not using, substitute for more oats (see proportions below).

I like serving mine with a sweet pomegranate salsa, refreshing tomato chilli salsa and a creamy tahini dip (3 tbsp tahini blended with 1 tbsp lime juice, 1 tbsp extra-virgin olive oil, 2 tbsp tamari or soy sauce, 1.5 tsp honey).

Beet 2


  1. Drain the chickpeas and place in a blender or food processor. Add remaining burger ingredients and whizz to form a paste. The ground flaxseed and ground chia seeds will help the mixture bind together.
  2. Season with salt & pepper and adjust to taste.
  3. Using your hands, shape into burger-shape patties. You can leave these in the refrigerator for 15 mins or overnight to help the burgers keep their shape or can be cooked immediately, but just be a little careful in handling the burgers to ensure they retain their shape.
  4. If pan-frying: In a frying pan or griddle pan, melt a little coconut oil or add rapeseed oil and gently pan fry burgers 4 mins on each side on a low heat.
  5. If baking: bake the burgers on greased and lined baking parchment at 190C (170C fan) for 18-20 mins.
  6. Serve on a bed of guacamole in gem lettuce cups as pictured.
  7. To make the Homemade Guacamole: Blend together all these ingredients to form a lovely creamy dip.


  1. Fantastic beetroot burgers
    jane - Posted

    The beetroot burgers were really good! I had to substitute a couple of things which I didn’t have -leek for onion and garlic and rocket for coriander but they were excellent. Served with a drizzle and coconut yoghurt with miso and seaweed and a green salad. Will definitely be making the again. Thank you.

  2. Pulsin HQ - Posted

    Hi Jane,

    We’re so pleased to hear that you enjoyed making these Beetroot and Chickpea Burgers and that you are planning to make them again in the future.

    Don’t forget to check out some of the other burger recipes from So Man too!

    Kind regards,
    Pulsin HQ

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