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Smashed Beet Burger With Tahini Cream



1 cup cooked, pre-prepared fresh baby beetroots (grated)
1/2 cup sweet potato (peeled and grated)
1/4 cup corn kernels
1/2 cup grated carrot
1 peeled brown onion (finely chopped)
2 cloves of garlic (finely diced)
1 tablespoon chia seeds
2 tablespoons pepitas
1 free range egg (or egg replacement)
wholemeal breadcrumbs (optional)
1 teaspoon chilli flakes (optional)
4 teaspoons tomato salsa
sea salt to taste
salad leaves to serve
4 crusty seeded brown bread rolls
50 grams soft cream cheese (or Tofutti®)
1 avocado (mashed)
2 tablespoons unhulled tahini paste

Smashed Beet Burger With Tahini Cream Directions

Pre heat oven to 180C

Place all ingredients into a large mixing bowl and combine the ingredients until you form a paste you can mould – add wholemeal breadcrumbs if needed, add salt to taste

Wash hands and leave hands slightly moist and shape burgers

Place them on lined baking paper in a baking tin

Bake for 15-20 minutes either side until crunchy and firm on outside


Blend all spread ingredients until smooth

Lavish spread on one side of a crusty seeded brown bread bun, top with salsa and fresh salad leaves add burger, top with other part of bun and serve

Recipe notes

*9g fibre per serve includes seeded brown bread roll.

Nutrition facts

Per Serving

Fibers (g): 9g