Beetroot Veggie Burgers

Beetroot Veggie Burgers
Makes 4 Prep Time 30 minutes (including refrigeration) Cook Time 6-8


  • 1 small onion, finely chopped
  • 1 tsp smoked paprika
  • 400g can Wattie's Chickpeas in Springwater, drained
  • 450g can Wattie's Sliced Beetroot, drained
  • ¼ cup chopped parsley
  • 100g creamy feta, crumbled
  • 4 burger buns, cut in half and toasted

  • Toppings of your choice:
  • Rocket leaves
  • Avocado
  • Wattie's Sliced Beetroot
  • HEINZ [SERIOUSLY] GOOD™ Mayonnaise


  1. Heat a dash of oil in a pan and cook the onion over a low heat until soft. Add smoked paprika, stir until fragrant. Remove from the heat.
  2. Place the Wattie’s Chickpeas in a food processor and process until they resemble mashed beans. Transfer to a mixing bowl.
  3. Finely chop ½ the can of Wattie’s Sliced Beetroot and add to the chickpeas with the onion mixture, chopped parsley and crumbled feta. Mix well then form into patties. Refrigerate for 15 minutes.
  4. Heat a little oil in a frying pan. Cook the patties over a medium to low heat for 3-4 minutes on each side until golden and hot.
  5. Serve in toasted buns with toppings of your choice: rocket leaves, avocado, remainder of Wattie’s Sliced Beetroot and HEINZ [SERIOUSLY] GOOD™ Mayonnaise.


Instead of burgers, serve patties with a crisp green salad on the side.