Cookery School Manager Sam’s Tip of the Season!

Posted on the 30th April 2018

Beetroot is one of my favourite root vegetables; it’s so versatile, has a robust, earthy flavour and doesn’t have to be just for pickling! I really like pickled beetroot and its ability to add an extra flavour dimension to stews, but beetroot can be so much more. Cooked beetroot can stand up to a roasting, and beetroot risotto is heavenly – especially with a little chopped chilli or a spoonful of horseradish to liven it up. Grated raw beetroot can be a brilliant addition to salads, sandwich fillings, coleslaws and all manner of dishes.

I’ve been experimenting with adding beetroot to my favourite burger recipes recently. Here at the Vegetarian Society Cookery School we’re constantly developing new courses and recipes. I’m currently trying out lots of burger recipes to debut on our new The Junk Food Vegan course (it’s a tough job but someone has to do it!)

I’ve been playing about with this recipe from our recipe collection: Beetroot and Chilli Burgers. This is a quick and easy go-to dinner for me and my family as it’s packed with protein, flavour and of course purple!

Beetroot and Chilli Burgers


Makes 6 large burgers

Preparation: 10 minutes

Cooking: 30 minutes by


• 1 onion, finely sliced • 3 tbsp olive oil • 1 beetroot, grated • ½ courgette, grated

• 100g vegan mince (if frozen, thaw first) • ½ red pepper, finely sliced • 1 tsp mixed herbs

• 2 cloves garlic, crushed • 30g sunflower seeds • 150g kidney beans, lightly mashed

• 30g breadcrumbs • ½ tsp paprika • 1 tsp hot chilli sauce • A splash of tabasco sauce

• 1 tsp soy sauce • 2 tbsp plain flour • Salt and pepper, to taste


  1. Fry the onion in 1 tbsp of the olive oil.
  2. Place the grated beetroot and courgette onto paper towels and press out as much liquid as you can (this will prevent a soggy burger).
  3. In a large bowl, add the rest of the ingredients, except the oil, and season well. The mixture should be fairly dry and easy to press together into burger shapes. If it’s still a little wet add more flour.
  4. Place the burgers onto a tray lined with parchment paper and refrigerate for one hour.
  5. Carefully place the burgers onto the barbecue grill and allow them to cook slowly on a gentle heat. Brush them with a little oil from time to time.
  6. Turn after 10 minutes and cook on the other side.

Read more posts...

Sam’s tip of the month: Purple sprouting broccoli

There is an abundance of winter root vegetables around in February; celeriac for mashing, parsnips for roasting, carrots for steaming and Jerusalem Artichokes for exciting sautés. I love all of these roots; I cook them...

Posted 22 Feb 2019

25% off weekday courses!

Take advantage of our exclusive weekday offer. Get a whopping 25% off one-day and half-day courses Monday to Friday throughout February and March. Simply enter code WEEKDAY25 when booking to activate your discount. Terms and conditions...

Posted 13 Feb 2019