Vegan Beetroot Burgers with Horseradish Cashew Cream

Name: Vegan Beetroot Burgers with Horseradish Cashew Cream
Prep time: 45 min
Cook time: 38 min
Total time: 1 h 23 min
Yield: 6 servings
Cuisine: British
Ingredients: ¾ cup (100 g) raw unsalted cashews, whole; 1 cup (250 ml) boiling water, freshly boiled, for soaking; ⅓ cup (80 ml) cold water, plus extra to thin if needed; 2 tbsp (30 g) prepared horseradish (jarred, not creamed), drained of excess liquid; 1 tbsp (15 ml) fresh lemon juice; 1 small clove (3 g) garlic clove, peeled; ¼ tsp (1½ g) fine sea salt; 2 tbsp (14 g) ground flaxseed; 5 tbsp (75 ml) cold water; ½ cup (60 g) raw unsalted cashews, roughly chopped; 2 tbsp (30 ml) olive oil; 1 small (about 3.5 oz) (100 g) yellow onion, finely diced; 2 cloves (8 g) garlic cloves, finely grated or minced; 10½ oz (about 2 medium) (300 g) raw beetroot, peeled and coarsely grated; 1 tbsp (16 g) tomato paste; 1 tsp (2½ g) smoked paprika; ½ tsp (1 g) ground cumin; 1 tsp (1 g) dried thyme; 1½ cups (one 15-oz can) (240 g) canned chickpeas, drained, rinsed and patted dry; 1 cup (190 g) cooked short- or medium-grain brown rice, completely cooled; ½ cup (50 g) rolled oats; 1 tbsp (15 ml) soy sauce; ¾ tsp (4 g) fine sea salt; ½ tsp (1 g) black pepper, freshly ground; 3 tbsp (45 ml) rapeseed (canola) oil or other neutral oil, for pan-frying, divided; 6 buns (about 2.5 oz each) (420 g) vegan burger buns, split; 2 cups (60 g) rocket (arugula), washed and dried; 1 small (70 g) red onion, very thinly sliced into rings; 3 medium (90 g) pickled gherkins, sliced lengthwise (optional)

From the MyKitchenBank Kitchen

Deep ruby, pan-fried patties made with grated beetroot, nutty brown rice, chickpeas and toasted cashews, stacked in a bun with a creamy, nose-tingling horseradish cashew cream. Crisp outside, tender inside, and they hold together without an egg.

Prep: 45 min
Cook: 38 min
Wait: 1 hr
Total: 2 hr 23 min
Makes: 6 burgers

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Ingredients

6 servings

For the horseradish cashew cream
¾ cup (100 g) raw unsalted cashews, whole
1 cup (250 ml) boiling water, freshly boiled, for soaking
⅓ cup (80 ml) cold water, plus extra to thin if needed
2 tbsp (30 g) prepared horseradish (jarred, not creamed), drained of excess liquid
1 tbsp (15 ml) fresh lemon juice
1 small clove (3 g) garlic clove, peeled
¼ tsp (1.5 g) fine sea salt
For the burgers
2 tbsp (14 g) ground flaxseed
5 tbsp (75 ml) cold water
½ cup (60 g) raw unsalted cashews, roughly chopped
2 tbsp (30 ml) olive oil
1 small (about 3.5 oz) (100 g) yellow onion, finely diced
2 cloves (8 g) garlic cloves, finely grated or minced
10½ oz (about 2 medium) (300 g) raw beetroot, peeled and coarsely grated
1 tbsp (16 g) tomato paste
1 tsp (2.5 g) smoked paprika
½ tsp (1 g) ground cumin
1 tsp (1 g) dried thyme
1½ cups (one 15-oz can) (240 g) canned chickpeas, drained, rinsed and patted dry
1 cup (190 g) cooked short- or medium-grain brown rice, completely cooled
½ cup (50 g) rolled oats
1 tbsp (15 ml) soy sauce
¾ tsp (4 g) fine sea salt
½ tsp (1 g) black pepper, freshly ground
3 tbsp (45 ml) rapeseed (canola) oil or other neutral oil, for pan-frying, divided
To serve
6 buns (about 2.5 oz each) (420 g) vegan burger buns, split
2 cups (60 g) rocket (arugula), washed and dried
1 small (70 g) red onion, very thinly sliced into rings
3 medium (90 g) pickled gherkins, sliced lengthwise (optional)

Equipment (7)

12-inch (30 cm) heavy nonstick or cast-iron skillet
High-speed blender or small food processor
Box grater or food processor grater disc
Large mixing bowl
Baking sheet lined with parchment paper
Fish slice or wide spatula
Small bowl and fork or small whisk

Steps

Before you start

Cook the brown rice ahead (about ½ cup / 100 g dry rice gives 1 cup / 190 g cooked) and let it cool completely. Warm rice makes the mixture gluey.
Wear gloves or expect pink fingers when you peel and grate the beetroot. Use a board you don't mind staining.
Plan for two 30-minute waits: the cashews soak while you prep, and the shaped patties chill before frying. Don't skip the chill, as it keeps the burgers from falling apart.
Check that your buns are vegan. Some supermarket buns contain milk or egg glaze.

1
Soak cashews, make flax gel
- Put the 100 g (¾ cup) cashews for the cream in a heatproof bowl and cover with 250 ml (1 cup) freshly boiled water.
- In a small bowl, stir the ground flaxseed with 75 ml (5 tbsp) cold water and leave both to stand for 30 minutes.
- While you wait, do the prep in the next steps.
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Ready when: The flax mixture is thick and gloopy like raw egg white; cashews are plump and easily squished between your fingers.
Tip: Don't skip the full 30 minutes, or the cream will be slightly grainy.
2
Prep the vegetables
- Peel and coarsely grate the beetroot on a box grater.
- Finely dice the onion, grate or mince the 2 garlic cloves for the burgers, and roughly chop the 60 g (½ cup) cashews for the burgers.
- Drain the chickpeas, rinse, and pat dry with a clean towel.
- Slice the red onion into very thin rings and set aside for serving.
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Ready when: Beetroot is in even shreds about the size of a match head; chickpeas look dry.
Tip: Grate beetroot on a plastic or rimmed board and wear gloves, as the juice stains.
3
Toast the chopped cashews
- Heat the 12-inch (30 cm) skillet over medium heat, with no oil.
- Add the chopped burger cashews and toast, stirring often, for 3–4 minutes.
- Tip them into a large mixing bowl to cool.
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Ready when: Cashews are golden at the edges and smell nutty.
Tip: Cashews go from golden to burnt quickly, so remove them from the pan the moment they colour.
4
Cook beetroot base
- Return the same skillet to medium heat and add the 2 tbsp olive oil.
- Cook the diced onion for 4 minutes, stirring, until soft and translucent.
- Stir in the garlic, tomato paste, smoked paprika, cumin and thyme and cook for 1 minute.
- Add the grated beetroot.
- If it sticks, splash in up to ¼ cup (60 ml) tap water.
- Cook, stirring often, for 7–8 minutes until the beetroot is tender but still has a little bite and the pan looks dry.
- Scrape into the bowl with the cashews and let cool for 10 minutes.
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Ready when: Onion is soft and translucent; beetroot is tender when pressed with a spoon and no liquid pools in the pan.
Tip: Driving off moisture here is what keeps the patties firm, so don't rush it.
5
Blend the cashew cream
- Drain the soaked cashews and discard the soaking water.
- Add them to the blender with 80 ml (⅓ cup) cold water, the horseradish, lemon juice, small garlic clove and ¼ tsp salt.
- Blend on high for 1–2 minutes, scraping down the sides once, until completely smooth and thick like soft whipped cream.
- If it's too thick to pour from a spoon, blend in water 1 tbsp at a time.
- Taste, adding more horseradish or salt if you'd like more heat.
- Transfer to a bowl and refrigerate.
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Ready when: The cream is silky with no grit when rubbed between your fingers, and thick enough to hold a ribbon on the surface.
Tip: Horseradish strengthens as it sits, so go easy before chilling.
6
Mix the burger mixture
- Add the chickpeas to the bowl and mash with a potato masher or fork until about half are broken down and the rest are chunky.
- Add the cooled rice, oats, flax gel, soy sauce, ¾ tsp salt and the pepper.
- Mix thoroughly with your hands for about 1 minute.
- Squeeze a handful: it should hold together firmly and not feel wet.
- If it's sticky and loose, stir in 1–2 tbsp more oats.
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Ready when: A squeezed handful keeps its shape with no cracks and leaves no puddle of liquid on your palm.
Tip: Don't use a food processor for the whole mix; it turns the rice to paste and makes dense burgers.
7
Shape and chill patties
- Divide the mixture into 6 equal portions of about 150 g (5 oz) each.
- With damp hands, press each into a patty about 3½ inches (9 cm) wide and ¾ inch (2 cm) thick, pressing the edges firmly to seal any cracks.
- Place on the parchment-lined baking sheet and refrigerate uncovered for 30 minutes.
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Ready when: Patties feel firm and cold to the touch, and don't slump when lifted.
Tip: Make the patties a touch wider than the bun, as they shrink slightly when fried.
8
Pan-fry the burgers
- Heat 1½ tbsp of the frying oil in the 12-inch skillet over medium heat for 1–2 minutes until shimmering.
- Add 3 patties and cook undisturbed for 4–5 minutes, until the underside is a dark, crisp crust.
- Flip carefully with a wide spatula and cook another 4 minutes.
- Move to a plate.
- Wipe the pan, add the remaining 1½ tbsp oil, and repeat with the remaining 3 patties.
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Ready when: Both sides are deep brown-red with a crisp crust, and the patty feels firm when pressed in the centre.
Tip: Don't press down or move the patties early, as the crust needs undisturbed contact to form. If they brown too fast, lower the heat slightly.
9
Toast the buns
- Wipe out the pan and set it over medium heat.
- Place the buns cut-side down and toast for 1–2 minutes until golden and lightly crisp.
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Ready when: Cut sides are golden brown and slightly crisp.
10
Assemble and serve
- Spread about 2 tbsp horseradish cashew cream on both halves of each toasted bun.
- Layer the bottom with rocket, a burger, red onion rings and gherkin slices if using, then top with the bun lid.
- Serve straight away with any extra cream on the side.
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Tip: Put the rocket under the patty so the hot burger doesn't wilt it, and the cream doesn't make the bun soggy.

Good to know

Tips

Use raw beetroot, not cooked or vacuum-packed, as it gives more texture and the right moisture level once sautéed.
If your mixture is too wet, cook it a couple more minutes to evaporate moisture or add a spoonful of oats; if it's too dry and crumbly, add 1 tbsp water.
For a smoother-textured burger, pulse half the chickpeas and rice in a food processor for 3–4 short pulses before mixing.
Fresh horseradish is hotter than jarred; if using it, start with 1 tbsp finely grated and taste.

Make ahead

The uncooked patties can be shaped, covered and refrigerated up to 24 hours before frying (they firm up even more). The cashew cream keeps well for up to 4 days, so make it ahead too.

Storage & reheating

Cooked patties: refrigerate in an airtight container up to 4 days; do not leave at room temperature for more than 2 hours. Freeze uncooked or cooked patties, separated by parchment, up to 3 months. Reheat cooked patties in a lightly oiled skillet over medium heat for 3 minutes per side (from frozen, cook covered over medium-low heat for 6 minutes per side) until hot throughout and crisp. Cashew cream keeps refrigerated in a sealed jar up to 4 days and thickens when cold; stir in a splash of water to loosen.

Substitutions

raw unsalted cashews → 1 cup (240 g) unsweetened plain vegan yogurt, mixed with the horseradish, lemon and salt. Skips the soaking and blending; the sauce will be tangier and looser.
raw unsalted cashews → toasted walnuts or sunflower seeds. Walnuts give a slightly earthier flavour; use the same weight.
rolled oats → dry breadcrumbs (panko). Use the same amount; breadcrumbs make a slightly crisper crust but are less gluten-free-friendly.
soy sauce → tamari. Use tamari for a gluten-free burger, and serve in gluten-free buns with gluten-free oats.