Beetroot Tikki Burger

Beetroot Tikki Burger

Beetroot Tikki Burger with Burnt Red Chilli & Garlic Wheel & Spread

A proper veggie burger, but make it with Millie’s Cheese. 🌱🍔

Crispy beetroot tikki, crunchy lettuce, a generous swipe of Burnt Red Chilli & Garlic Cheese Spread, and a thick slice of Burnt Red Chilli & Garlic Cheese Wheel tucked into a toasted bun. The cheese wheel warms beautifully over the hot tikki, bringing a rich, tangy finish to every bite.

Ingredients

For the Beetroot Tikki

  • 1 medium beetroot, boiled, peeled & grated
  • 1 medium potato, boiled & mashed
  • ½ cup breadcrumbs
  • 2 tbsp finely chopped onion
  • 1 green chilli, finely chopped
  • 1 tbsp fresh coriander, chopped
  • ½ tsp cumin powder
  • ½ tsp garam masala
  • ½ tsp chaat masala
  • Salt, to taste
  • Oil, for pan-frying

For the Burger

Method

  1. Make the tikki: Mix the grated beetroot, mashed potato, breadcrumbs, onion, chilli, coriander and spices. The mixture should be firm enough to shape. Add a little more breadcrumbs if needed.
  2. Shape & chill: Divide into two portions and shape into thick burger-sized patties. Refrigerate for 15 minutes.
  3. Get them crispy: Heat a little oil in a pan and cook the tikkis over medium heat for 3–4 minutes per side, until golden and crisp.
  4. Add the cheese: Place a thick slice of Burnt Red Chilli & Garlic Cheese Wheel directly on each hot tikki. Cover the pan for about a minute, allowing the cheese to soften and warm through.
  5. Build the burger: Toast the buns. Spread Burnt Red Chilli & Garlic Cheese Spread generously on the base, followed by lettuce, the beetroot tikki, the cheese slice, and your choice of tomato or onion. Finish with the top bun.
  6. Serve hot: Give it a gentle press, cut in half and serve immediately.

The Millie’s Touch

The beetroot brings sweetness and earthiness, while the Burnt Red & Chilli Garlic wheel adds tang and depth. Then comes the Burnt Red Chilli & Garlic Spread for that smoky, garlicky heat.

A veggie burger that definitely doesn’t taste like an afterthought.

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