Paleo Beetroot and Beef Burger Patties Posted on November 26, 2014

BeetBeefOnly recently I had some grass-fed beef mince in the freezer and a single beetroot that had to be used up ASAP. As any normal person would do (yes, I know I’m not normal :)), I decided I would smack the two together and voila, beetroot and beef burger patties! These are so tasty that I put two away for my lunch the next day.

For those of you who are under time pressure, these freeze really well as raw burger patties (just be sure to separate them with baking paper). When you’re ready to use the patties, you can pull them out of the freezer, have them defrost in the fridge throughout the day and cook them up at night. Just another way to incorporate good quality protein and vegetables into the one meal, no mess, no fuss, no worries.

For those of you who are looking at this recipe and saying “Celtic Sea Whaaaat?”, check out my blog post on Salt: Why I Opted to Swap It Not Stop it.

Paleo Beetroot and Beef Patties 

Serves: 12        Prep Time: 10 Min        Cook Time: 10 Min


  • 500g grass-fed beef mince
  • 1 large raw beetroot, peeled and diced
  • 1 carrot, chopped
  • 1 small brown onion, sliced
  • 2 sprigs rosemary needles or 1.5 tbsp of oregano (whichever you prefer)
  • Coconut oil for frying
  • 1 tsp of Celtic Sea Salt or Himalayan Rock Salt
  • Pepper to taste


  1. In a thermomix or food processor, combine beef mince, beetroot, carrot, onion and rosemary or oregano and pulse until combined (you don’t want to do this for too long, as the mix will puree).
  2. Using your hands, mould 1 generous tablespoon of the beef and beetroot mixture into small patties. Set aside.
  3. Add your coconut oil to a large frying pan over medium heat. Once oil has melted, cook patties in batches for about 3-4 minutes on each side. Ensure the pan stays over medium heat, as the natural sugars in the beetroot can burn quite quickly.
  4. Set aside for a minute or two before serving. Serve with a delicious side salad.

TIME SAVING TIP: Make these patties ahead of schedule and store in the freezer. Defrost before pan frying. Ensure you separate the patties with baking paper before freezing, this will make them easy to separate them at a later date.

Written by Alyse Co-cliff

Alyse Co-cliff

Holistic health coach, Author, Speaker and Passionate Whole-Foodie committed to helping others nourish their body from the inside out.
"It's all about simple and effective, no BS nutritional advice and real time solutions for the busy individual. Good health doesn't have to be hard work" Alyse x

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