Beetroot Burgers with Portobello Mushroom Buns

Just because you went RAW VEGAN doesn’t mean you have to give up burgers, y’all!

This beetroot burger hits all the spots; it's satisfying, flavourful, and filling none of the junk food additives, chemicals, or sluggishness you’d get from the processed stuff.

And guess what? It’s made from juice pulp!

You can use whatever pulp you’ve got (since most of it is pretty flavourless), but beetroot pulp creates a deep, reddish colour that makes these look like the real deal.

Avoid using grapefruit pulp because it is extremely bitter and overpowers the flavours of your seasoning.

Ingredients (Makes 4 Burgers)

Beetroot Burgers

2 cups beetroot (or mixed) juice pulp (I used beetroot + apple + mint pulp)

1 cup ground flaxseed

1 large red onion, finely chopped

A handful of fresh parsley

2 tbsp lemon juice

1–1.5 tsp salt, black pepper, and cumin (adjust to taste)

Optional: a pinch of chilli powder

Cashew Cheese

1 cup cashews, soaked for 2–3 hours

2 tbsp lemon juice

1 tsp salt + black pepper

Chives or spring onions, chopped

Raw Ketchup

2 resh tomatoes, blended until smooth

1 tbsp apple cider vinegar

1 tbsp raw natural syrup (date, coconut nectar, agave, maple, etc.)

1 tsp each: salt, black pepper, cumin, turmeric, garlic powder

Portobello Mushroom Buns

8 large portobello mushrooms, cleaned and stems removed

Mushroom Marinade (optional: see notes below)

2–3 tbsp coconut aminos

1–2 tbsp fresh lemon juice

Optional: pinch of salt, black pepper, or smoked paprika

INSTRUCTIONS

1. Prepare the Burger Base

- In a bowl, combine juice pulp, flaxseed, onion, parsley, lemon juice, and spices.

- Mix until it forms a dough-like consistency. If too dry, add a splash of water or lemon juice.

2. Shape & Dehydrate

- Divide mixture into 4 patties.

- Place on dehydrator trays and dehydrate at 42°C (115°F) for 6–7 hours, flipping after 2–3 hours.

3. Marinate the Mushrooms

- Mix coconut aminos and lemon juice in a shallow dish.

- Brush or pour over portobello caps.

- Marinate for 1–2 hours in the fridge for juicy buns, or 1–2 hours in the dehydrator for firmer, chewier buns. Flip halfway for even absorption.

4. Make the Cashew Cheese

- Blend soaked cashews, lemon juice, salt, pepper, and chives until creamy.

- Add a splash of water if needed for smoothness.

5. Prepare the Raw Ketchup

- Stir together blended tomatoes, vinegar, syrup, and spices. Adjust to taste.

6. Assemble the Burgers

- Use 2 portobello caps as buns.

- Layer a beetroot patty, a dollop of cashew cheese, and a spoonful of raw ketchup.

Add optional extras: lettuce, tomato slices or avocado.