Vegan Beetroot Burger

Vegan Beetroot Burger

Whip up a batch of these beetroot burgers if you want to impress your family at your next BBQ! Made with delicious Violife cheese, they’ll be a hit.

Serves 6


  • 100g (3.5 oz) wholemeal couscous
  • 250g (8.8 oz) grated beetroot
  • 1 small onion, grated
  • 2 cloves garlic, crushed
  • 1 tsp ground cumin
  • 1 tsp ground coriander
  • Sea salt and cracked black pepper, to taste
  • 1 flaxseed ‘egg’ (1 tbsp flax seed, 1 tbsp water)
  • 2 tbsp extra virgin olive oil
  • 200g (7 oz) Violife Greek White block, crumbled
  • 180g (6.3 oz) houmous, store bought
  • 6 wholemeal seeded bread rolls or bagels
  • A few valeriana leaves
  • 1 carrot, in ribbons
  • 6 Violife Original slices


  1. In a large bowl, place the couscous in boiling water; cover with 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, flaxseed egg, oil 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 up the BBQ and cook the patties for 10-12 minutes each side or until firm.
  4. To serve, spread the houmous on the base of each bread roll and top each with a patty, valeriana leaves, carrot ribbons, a slice of Violife Original and top with the remaining bread roll half.

Recipe by the Violife team. Food Styling by Tina Webb and team,