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Vegan Beetroot Burger

Serves: 6


  • 1 pack Violife Greek White, Crumbled
  • 6 Violife Original Slices
  • 6 wholemeal seeded bread rolls or bagels
  • 100g wholemeal couscous
  • 250g beetroot, grated
  • 180g houmous
  • 1 small onion, grated
  • 2 cloves garlic, crushed
  • 1 flax egg (1 tbsp flaxseed mixed with 1 tbsp water)
  • 1 tsp ground cumin
  • 1 tsp ground coriander
  • 2 tbsp extra virgin olive oil
  • a few Valerian leaves or lettuce leaves
  • 1 carrot, in ribbons
  • sea salt and black pepper, to taste


  1. Place the couscous in boiling water in a large bowl, cover with plastic wrap and set aside for 5 minutes.
  2. Once all the liquid has absorbed, fluff with a fork, add the beetroot, onion, garlic, salt, pepper, cumin, coriander, egg and Violife Greek White, and mix to combine. Shape the mixture into 6 patties and set aside in the fridge for at least 1 hour.
  3. Heat 1 tablespoon of the oil in a large frying pan over low heat or heat up the bbq and cook the patties for 10–12 minutes each side or until firm.
  4. To serve, spread the hummus on the base of each roll and top each with a patty, valerian leaves and carrot, a slice of Violife and top with the remaining roll half.


Recipe and Images Courtesy of Violife

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