Barbecued Celeriac Burger Recipe

1 hour 15 minutes


Barbecued celeriac burger

  • 1 large celeriac
  • 1 tbsp of olive oil
  • 1 tbsp of wholegrain mustard

Barbecue sauce

  • 100g of ketchup
  • 15g of dark brown sugar
  • 15ml of cider vinegar
  • 1/2 tsp Marmite
  • 1/4 tsp garlic granules
  • 1 pinch of smoked paprika
  • 1 dash of Tabasco
  • lemon juice, to taste
  • 1 pinch of cracked black pepper
  • 1 pinch of celery salt

To serve

  • 4 bread buns
  • 1 tomato, sliced
  • gem lettuce, leaves washed
  • 1 red onion, sliced
  • gherkins
  • ketchup, vegan mayonnaise, mustard or any other burger condiments you like


Preheat the barbecue to 180°C
Peel the celeriac and rub with olive oil and wholegrain mustard. Wrap in tin foil then place directly onto the hot coals. Cook for 45–60 minutes, turning every 15 minutes to get a nice even cook. The celeriac should be cooked through but still hold its shape
While the celeriac is cooking, place all the barbecue sauce ingredients in a pan and gently heat for about 5–10 minutes, until it has thickened slightly
Unwrap the celeriac and scrape off any burnt bits. Slice into 4 nice thick burgers
Increase the heat of the barbecue to 220°C and set it up for direct cooking
Glaze the burgers with the barbecue sauce and grill on each side until crispy with bar marks. Brush with more barbecue glaze each time you flip
Serve immediately in a bread bun with your favourite burger condiments and fillings