Smokey Horseradish Burgers

Since we decided to reduce our meat consumption in our household for some years now, I was looking for a good vegetarian burger recipe which could also be put on the grill. I also wanted to have a burger which does not need any lentils or beans as a meat substitute. I came up with this vegetarian Burger, which looks colourwise, thanks to beetroot and sweet potatoes, as red as meat and tastes lovely smoky and hot due to the use of smoked chipotle Tabasco sauce, horseradish and black pepper. We usually have it in a homemade burger bun served with tomato ketchup, homemade aioli, gherkins and fried roasted onions.

Duration: 30 minutes (plus 30 minutes chilling time)

Amount: Around 30 pieces


2 tablespoons vegetable oil

2 shallots, diced

2 garlic cloves, chopped

5 brown mushrooms, finely chopped

2 large sweet potatoes, peeled and diced

½ -1 Litre of water

150 grams cooked rice, millet or quinoa

1 large beetroot, grated

1 egg, beaten

4 tablespoons plain flour

8-12 dashes of smoked chipotle tabasco sauce

8 dashes of Worcester Sauce

1 ½ - 2 teaspoons of sea salt

Pepper, black ground

1-2 tablespoons of horseradish or horseradish in cream

1-2 Tablespoons tomato puree

Extra flour for dusting

Vegetable oil for frying


  1. Heat 2 tablespoons of vegetable oil in a frying pan.
  2. Add the shallots, garlic and mushrooms and fry for about 5 minutes until everything is soft.
  3. Cut the sweet potatoes into cubes and cook them in salted water in a saucepan until soft.
  4. Drain and mash the sweet potatoes and add the onion-mushroom mix.
  5. Tip the mixture into a large mixing bowl and leave to cool.
  6. Add the cooked rice, millet or quinoa, the grated uncooked beetroot, the egg and the flour.
  7. Now season the mixture with smoked chipotle Tabasco sauce, Worcester sauce, sea salt, black pepper, tomato puree and grated horseradish or horseradish cream.
  8. Mix well and form into 30 burgers with your hands.
  9. Sprinkle with a bit of flour and chill for 30 minutes to firm up.
  10. Heat 2 tablespoons of vegetable oil in a pan and fry the burgers on a medium-low heat. When browned, after about 7 mins, gently flip over and fry on the other side.
  11. Most of the time we lightly pre-fry the burgers in the pan and then place them on the grill to gain more smoked aroma.
  12. Serve with a mixed salad or with some homemade burger buns.

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