Beet Burgers with Wholegrain Mustard Mayonnaise | W Network


Beet Burgers with Wholegrain Mustard Mayonnaise

Created date

April 25, 2016

Recipe details - RV

There is no question that reducing the amount of meat in your diet is not only a healthy choice but also good for the planet. This is not an attempt to replicate a beef burger but it has a satisfying texture that goes down well with carnivores.

Excerpted from 101 Vegetarian BBQ and Grill Recipes by Ryland, Peters & Small, $29.95. Copyright © 2016. Used with permission of the publisher.

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a handful of fresh dill, finely chopped

a handful of fresh flat-leaf parsley leaves, finely chopped

leaves from 2 sprigs of fresh thyme

225 grams / 1 3/4 cups beetroot, grated

150 grams / 1 1/4 cups carrot, finely grated

120 grams / 3/4 cup oatmeal

3 eggs

1 small red onion, finely chopped

2 garlic cloves, crushed

sea salt and freshly ground black pepper

1 tablespoon vegetable oil

bread rolls, split in half

rocket leaves

cherry tomatoes, halved


300 ml / 2 cups extra virgin olive oil

300 ml / 2 cups sunflower oil

2 egg yolks

1 teaspoon Dijon mustard

freshly squeezed lemon juice, to taste

3 teaspoons wholegrain mustard


Thoroughly combine the herbs, beetroot, carrot, oatmeal, eggs, onion and garlic in a bowl, making sure the eggs and herbs are evenly distributed.

Season with 1 teaspoon salt and a few grindings of pepper. Set aside for 15 minutes.

Preheat the barbecue / grill and preheat the oven to 180°C (350°F) Gas 4.

To make the burgers, form about 10 patties with your hands. Cook on the preheated barbecue / grill until browned – 2–3 minutes on each side.

Transfer to an ovenproof dish and bake in the preheated oven for 20 minutes.

Quickly toast the split bread rolls on the barbecue/ grill.

Spread the wholegrain mustard mayonnaise on the inside. Add the rocket / arugula, some halved tomatoes, some slaw and a burger.

To make the wholegrain mustard mayonnaise, you can use a food processor or an electric whisk. Either way, combine the oils in a jug/ pitcher.

Put the egg yolks, Dijon mustard, lemon juice and a pinch of salt in the food processor bowl or a mixing bowl.

As you start to process / whisk, very slowly feed in the oils a little at a time until the mixture begins to emulsify and come together.

Once this happens you can add the oil a bit faster, but never be tempted to pour it all in otherwise the mayonnaise will split.

Once you have added all the oil, stir in the wholegrain mustard and refrigerate until needed.