Beetroot, quinoa and black bean burger with chipotle butter and sweet corn salsa

30 min 4 large or 6 small burger servings

For the chipotle butter:

100g Lurpak Salted Butter, softened

1 tsp chipotle flakes

1 lime, zest and juice

For the burger:

25g Lurpak Salted Butter

1/2 large red onion, finely diced

75g chestnut mushrooms, finely chopped

1 x 400g can of black beans, drained and well rinsed

150g cooked quinoa

150g raw beetroot, finely grated

1 tsp cumin powder

1/2 tsp chilli powder

1/4 tsp smoked paprika

60g ground walnuts

For the sweet corn salsa:

2 fresh corn on the cobs, kernels shaved off with a knife

1 red chilli, finely sliced

Small bunch coriander, roughly chopped

1 lime, zest and juice

Veggie burger


Perhaps the ultimate in handheld food with a purple hue, our recipe for Beetroot, quinoa and black bean burger with chipotle butter and sweet corn salsa does away with cutlery and even plates.

Stacked to size with homemade patties of fresh greens, nuts, herbs and spices, this portable feast is topped with chipotle butter and a spicy corn salsa to finish. Every bit as delicious on weekends and weekdays – this colourful burger is sure to satisfy burger-lovers of all ages.

As with most burgers, preparation is easy and rewarding – the result being a rich well-heeled serving of homemade burgers. Dressed to impress, its wide range of flavours are sure to make an impression on all who try it – enjoy!


Make the chipotle butter. Mix together the butter, chilis, lime juice and zest. Season with a little pinch of salt and pepper. Place in the centre of a piece of cling film and form into a log shape.

Chill for at least 45 minutes to an hour until firm. This can be made a couple of days in advance and kept in the fridge.

To make the burger, melt the butter in a pan and add the onions. Cook on a medium heat until softened and then add the mushrooms until just cooked through.

Transfer the onions to a bowl and add the black beans. Mash this together with a fork until smoother but with some texture through it.

Add in the quinoa, beetroot, cumin, chilli powder and paprika and mix until evenly combined. Add the ground walnuts and shape into even sized patties, approx. Place in the fridge for 30 minutes.

Preheat your oven to 190c/170c fan.

For the sweet corn salsa simply place all of the ingredients in a bowl and season with salt and pepper.

Remove the patties from the fridge and place on a lined baking sheet. Cook for 25-30 minutes.

Serve on a bun with rocket, a slice of the chipotle butter and a spoonful of the sweet corn salsa.

Colourful, rich, exciting

Given flavour from a colourful gathering of ingredients including chestnut mushrooms, diced red onions, black beans, quinoa, walnuts and a dash of spice, this meat-free patty enjoys a coating of creamy chipotle butter with dried chilis and lime zest. Also, thinly spread layers of sweet corn salsa with red chili and fresh herbs completes the picture in style. Combined, flavours are smooth thanks to its creamy consistency, while also delivering gentle sparks of heat to boot.

At the heart of our recipe lies our homemade butter. Rich, velvety and laced with gatherings of greens and spices it allows flavours to mix, intensifying as they blend with each other and the rest of the burger. For a dish such as this, the spread of choice plays a large part in determining how you perceive flavours, as it not only looks to enhance taste but aroma as well. This means the more natural your butter, the cleaner its flavours.

For our recipe, we recommend Lurpak Spreadable or Lurpak Butter as they both display that iconic creaminess only found in Lurpak. With their clean palate and fresh aroma, it is clear to see why professionals and enthusiasts regard these spreads staples of their kitchen. Essential in adding depth and flavour, they match beautifully with spices and milder greens.

Tips & Tricks

Perhaps the best part of our meat-free patties is the lack of any shrinkage from an excess of fat. This means that you no longer have to compensate by flattening your patty to the point of it being nearly paper thin. Instead, shape your patty the way you want it to look once it is ready to be eaten, preferably formed to fit the size of your buns.

As a cherry on top, instead of warming your burger buns in the oven, let them brown with a dash of butter on the pan. This ensures that they retain their soft feel without becoming soggy or plain.

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