Rainbow Vegan Burgers with Salsa Relish - Allergy Test

Rainbow Vegan Burgers with Salsa Relish

This vegan burgers recipe is packed with vegetables (surprisingly!) and hence, packed with nutrients. Replacing a traditional bread bun are 8 large field mushrooms – a great wheat and gluten-free alternative to compliment these burgers. If you find that mushrooms don’t agree with you however, you can always house your veggie patties in a regular bun. We always advise being aware of any food intolerances or allergies so it’s best to get yourself checked if you’re unsure.


  • 1 beetroot, coarsely grated
  • 1 courgette, coarsely grated
  • 1 sweet potato, coarsely grated
  • 1 tbsp olive oil
  • 1 teaspoon ground coriander
  • 1 teaspoon ground cumin
  • ½ green chilli, finely chopped
  • 2 garlic cloves, minced
  • 2 tbsp pumpkin seeds
  • 3 carrots, coarsely grated
  • 3 chopped fresh tomatoes or 200g of tinned chopped tomatoes (with a little extra)
  • 3 shallots, chopped
  • 3 tbsp gluten-free oats
  • 400g tin of cooked chickpeas
  • 8 large field mushrooms, wiped and peeled
  • Black pepper
  • Handful chopped fresh coriander
  • Juice of a lemon
  • Salt
  • Slices of red onion
  • Some lettuce – sweet gem works well


  1. Preheat the oven to 350˚F (gas mark 4). Use a food-processor or hand-grater to coarsely grate the sweet potato, carrots, courgette and beetroot and put into a large bowl along with the shallots and garlic.
  2. Put the oats and pumpkin seeds into your hand-blender jug and blitz them until they’re a fine texture. Add to the grated vegetables and then add the herbs, salt, black pepper, and mix well.
  3. Add the chickpeas, lemon juice and olive oil into the hand-blender jug and blitz. You may need to add a little water to help start it off. Add the thick paste to the bowl of vegetables/oats and mix thoroughly.
  4. Next, use your hands to make balls with the mixture and flatten them into a burger shape, make at least 4 burgers. Place them onto a large, lightly oiled baking tray.
  5. Put the burgers in the oven for 20 minutes. Then take them out and flip the burgers. Add the mushrooms to the baking tray before cooking for a further 20 minutes (or until the burgers look crisp and the mushrooms are a golden brown).
  6. Mix the tomatoes, fresh coriander, green chilli, and some salt together to make a salsa relish.
  7. Serve the burgers in the mushroom ‘buns’ with sliced tomatoes, red onion, lettuce leaves and a dollop of salsa relish to taste.