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Vegetarian Beet Burger

Veggie Beet Burger_PS_landscape2 - Peugeot Saveurs


For the brioche burger buns (makes 6-8 buns):

  • 1/4 oz (7g) active dry yeast
  • 1.7 oz (50g) water
  • 2.8 oz (80g) milk, lukewarm
  • 10.5 oz (300g) all-purpose flour
  • 1 large egg + 1 egg for brushing
  • 1.5 oz (45g) sugar
  • 3.5 oz (100g) butter at room temperature, diced
  • 1 teaspoon (5g) salt
  • 2 Tablespoons black sesame and pumpkin seeds (optional)

For the beet patties:

  • 2 cups (350g) beets, peeled and cubed
  • 1/2 cup (90g) uncooked quinoa (or 1 cup cooked quinoa)
  • 3.5 ounces (100g) feta cheese, crumbled
  • 1/2 onion, finely chopped
  • 2-4 Tablespoons rolled oats or breadcrumbs
  • 1 Tablespoon olive oil
  • 1 large egg
  • 1 garlic clove, crushed
  • 2 teaspoons lemon juice
  • Salt and freshly ground pepper

For the avocado dip:

  • 2 ripe avocados
  • 3 Tablespoons lemon juice
  • 1 garlic clove, minced
  • 1/4 teaspoon chili flakes
  • Salt and freshly ground pepper
  • Fresh basil leaves (to serve)


For the brioche buns:

  • 1. In a small bowl, dissolve the yeast into the water and the lukewarm milk.
  • 2. Place all the ingredients except for the salt into the bowl of a stand mixer. Mix on speed 1 for about two minutes. Add the salt. Mix on speed 4 for two minutes. Switch to speed 6 and mix until the dough becomes smooth and slaps the bowl.
  • 3. Remove from the bowl and shape into a ball with your hands. Place into the bowl again and let rise until doubled in size, about 2 hours.
  • 4. Shape the dough: divide the dough into 6 equal parts. Use your hands to flatten each dough portion. Fold the tips into the center, and repeat again from all sides, until you get a little pouch. Flip it over, trap the dough with your hands, press a little bit and roll it onto the countertop. It must stick to the countertop a little bit. Place each little ball onto a baking tray lined with parchment paper. Cover with a cloth and let rise until the dough is strong and you feel the air inside, about one hour minimum.
  • 5. Brush with beaten egg, sprinkle some black sesame seeds and pumpkin seeds on top, and bake at 375°F (190° C) for about 15 minutes or until golden-brown. Transfer to a cooling rack and set aside.

For the beet patties:

  • 1. Preheat the oven at 350°F (180° C) and line a baking sheet with parchment paper or foil. Set aside.
  • 2. Bake the quinoa according to the package instructions. Set aside.
  • 3. Place the beet onto the baking sheet, drizzle some olive oil and roast for about 30 minutes. Remove from the oven and set aside to cool.
  • 4. Place the roasted beets in a food processor and pulse 2 or 3 times – you need some texture for the burgers, so make sure you don’t mash them completely.
  • 5. Transfer the beets into a large bowl, add all the other ingredients and stir to combine. If the texture is too mushy add more rolled oats or breadcrumbs until you obtain the desired consistency.
  • 6. Using a measuring cup or your hands, shape the burgers and place them on a lined baking sheet.
  • 7. Bake in the oven for 15 minutes on one side, then flip over and bake for 15 more minutes.

For assembling the burgers:

  • 1. Mash the avocados with a fork, and season with lemon juice, salt, pepper and chili flakes.
  • 2. When burger buns are baked, cut in halves, add the beet patties, and generously spread the avocado dip on top (and/or underneath). Sprinkle some basil leaves and serve immediately.