Version 3
Version 3

Dee’s Omega Burger with Pickled Raw Beets and Roasted Cauliflower Hummus

By Niamh, 28th January 2016

Sometimes only a burger will do and this delicious, filling recipe made with Dee’s Omega Burgers doesn't disappoint. Packed with an incredible combination of fresh flavours, along with the smokiness of the roasted cauliflower hummus and the subtle tang of the picked raw beets, this is a complete crowd-pleaser the whole family will enjoy.

Food Styling by - Ajda Mehmet.

  • Prep: 21 mins
  • Cook: 51 mins
  • 21 mins

    51 mins

    1 hr 12 mins

  • Yields: Serves 4

Difficulty rating:


For the cauliflower hummus

1 small cauliflower, cut into small florets

2 garlic cloves peeled

olive oil for roasting

2 tbsp tahini paste

1/2 juice of a lemon

2 tbsp extra virgin olive oil

sea salt

For the burger

2 small raw beetroots, candy and red

2 tbsp white wine vinegar

2 packets Dee’s omega burgers

1 ripe avocado

1/2 juice of a lemon

4 crusty bread rolls

4 tbsp vegan yoghurt

50 g pea shoots

5 g nori

4 wooden skewers



1Preheat the oven to 220 ℃. Place the florets and cloves of garlic on a baking tray lined with parchment paper. Drizzle with olive oil, season with salt and roast for 40 minutes, until golden brown and slightly blackened in places.

2Meanwhile, wash and peel the raw beets and slice thinly using a mandolin. Place in a shallow dish, pour over the vinegar and set aside.

3Cook the burgers according to the instructions on the packet.

4While the burgers are cooking you can make the hummus. Add the roasted cauliflower and garlic into a food processor with the tahini, lemon juice, salt and olive oil and blend until smooth.

5Peel and slice the avocado and squeeze over the juice of half a lemon to stop the slices going brown.

6Cut the bread rolls in half and lightly toast them.

7To assemble the burger, spread a tablespoon of vegan yoghurt on the bottom half of each bread roll. Lay a couple of slices of avocado on top, followed by an omega burger and some cauliflower hummus. Top the burger with a few slices of pickled beetroot, pea shoots, shredded nori, place the top half of the bread roll on top and pierce the entire burger with a wooden skewer.