Riverford Wicked Leeks
Beetroot and carrot burgers on wilted spinach and roasted Portobellos  recipe image

Print Beetroot and carrot burgers on wilted spinach and roasted Portobellos

This is a super-healthy, vegetarian and gluten free version of a burger in a bun: a meaty roasted mushroom topped with wilted spinach and a tender patty of grated carrot and beetroot. You can also make this with chestnut mushrooms, but the effect won't be quite so picturesque.


  • 250g beetroot, grated weight
  • 250g carrot, grated weight
  • 100g medium oatmeal
  • 3 eggs, lightly beaten
  • 1 shallot or small onion, finely chopped
  • 3 tbsp dill, chopped
  • 3 tbsp fresh parsley, chopped
  • Oil for frying & roasting, e.g. sunflower
  • 8 Portobello mushrooms
  • 400g spinach, any tough stalks trimmed
  • Salt & pepper


  1. Use your hands to mix the beetroot, carrot, oatmeal, eggs, shallot, dill and parsley in a bowl, seasoning with salt and pepper.
  2. Press together, cover and chill in the fridge for 1 hour. Preheat oven to 180˚C/Gas mark 4.
  3. Divide the mixture into 8 similar sized balls, squeezing them together in your hands, then flatten a little into burger shapes.
  4. Heat a thin layer of oil in a large frying pan and fry the burgers on each side for 3-4 minutes, until golden.
  5. Transfer to a non-stick baking tray. Put the mushrooms on a separate non-stick baking tray.
  6. Drizzle with oil and season. Put both in the oven for 20 minutes.
  7. When they’re ready, melt a knob of butter in a pan. Add the spinach and stir for a couple of minutes, until wilted. Season.
  8. Spoon the spinach onto the mushrooms and top with the burgers.
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