Beet and Feta Burgers

By • October 6, 2013 14 Comments

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Author Notes: Being vegetarians of course means that we have tried our fair share of veggie burgers. There are a gazillion meat substitute products out there, but we prefer a straight up delicious veggie burger. The flavor and texture of the beetroot is essential and affects everything in the burger. We have added feta cheese for extra flavor, but you could sub it for tofu as well.Green Kitchen Stories

Makes 6 to 8 burgers

  • 3 cups grated beets (about 4 to 5 beets)
  • 1 onion
  • 2 garlic cloves
  • 2 tablespoons olive oil (we prefer cold-pressed)
  • 2 organic eggs
  • 1 1/2 cups rolled oats (gluten-free if you prefer)
  • 7 ounces sheep's feta cheese or firm tofu
  • 1 handful fresh basil, leaves picked
  • 1 pinch sea salt and black pepper
  • 2 tablespoons coconut oil, ghee or olive oil, for frying
  1. Peel and grate beets, onion, and garlic on a box grater or use a food processor with the grating blades attached.
  2. Place the grated vegetables in a large mixing bowl.
  3. Add olive oil, eggs, and rolled oats and mix everything well.
  4. Add sheep’s cheese or tofu, basil, salt, and pepper and stir to combine.
  5. Set aside for about 30 minutes, so the oats can soak up the liquid and the mixture sets (this step is important for the patties to hold together).
  6. Try shaping a patty with your hands. If the mixture is to loose, add some more oats.
  7. Form 6 to 8 patties with your hands.
  8. Grill the burgers a couple of minutes on each side – or fry them in a frying pan by heating a knob of coconut oil or ghee and fry until golden on both sides.
  9. Serve with grilled sourdough bread and toppings of your choice (lettuce, cabbage?, mango, avocado?, tomatoes?, sprouts, and onions).
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Comments (14) Questions (4)

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6 months ago Gina

This was really good. Thanks for the recipe. I took a 1/2 bag of washed and then dried kale, sprinkled with Evoo, salt and pepper and baked for 5 minutes on 375 then turned the kale over and baked for another 5-8 mins. I had it along with this thyme- tahini sauce
¼ cup tahini
1 clove garlic, minced
1½-2 teaspoons fresh thyme, minced
juice of ½ a lemon
1 pinch salt
2-5 tablespoons water, depending on how thick or thin you would like it

Enjoy!

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over 1 year ago CarlaCooks

I made these last night and they were quite good. I replaced the feta with soft goat cheese (because it was on its deathbed in the fridge). I wouldn't recommend this: I couldn't really taste the cheese in the burgers and the burgers were under-seasoned (because the soft goat cheese isn't as salty as feta). I baked the burgers instead of grilling/frying them: I formed the patties, placed them on an oiled baking sheet, brushed some olive oil on top, and baked them at 220 C/425 F for about 20 minutes before flipping and baking another 10 minutes. I served them over garlic naan with avacado slices and arugula on top. With a bit of lime juice sprinkled on top, they were a very filling and tasty meal. Thanks for a great recipe!

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over 1 year ago Lindsay

I made these tonight. Followed the recipe exactly but the burgers fell apart in the pan. The mixture was still delicious.

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over 1 year ago Stephanie

Amazing! We love these so much that we make them at least twice a month. Prior to these, my husband was anti-veggie burger.

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over 1 year ago Vegegail

Carolina, I did them raw, as you will cook the burger

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over 1 year ago Carolina

Thank you!

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over 1 year ago Carolina

Are the beets raw in this or cooked then grated?

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over 1 year ago Emily_JK

Maybe the best veggie burger I've ever had. Seriously! Topped with avocado, lettuce, sauteed shiitakes and kale and a spicy mayostard. Unreal.

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over 1 year ago Vegegail

No Snezhana, I did not cook the oats prior to adding - the oats soaked up the liquid and became tender. Do use the steel cut oats though, they do make a difference.

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over 1 year ago Snezhana

Do you cook the oats before you add them in the mix?

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almost 2 years ago ascherl

I enjoyed making these with shoesthatilike. We highly recommend red onions and aioli as condiments to offset the sweetness of the beets, although we thought that Tzatziki or avocado would be great too. Also next time we'll pick a more tangy goat feta for more punch than the mild one we had on hand. So bizarrely meaty but really delicious. Will make again!

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almost 2 years ago shoesthatilike

Made these last night. I thought they'd be good, but they exceeded my expectations. Something about the combo of the feta and texture of the beets and oats makes this burger surprisingly "meaty". Well worth it, and very easy if you have a food processor.

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almost 2 years ago Vegegail

Made it tonight for dinner. Oooooooo so good. I did add a little chai spice. Yummy. Thanks for sharing

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almost 2 years ago Vstarr71

Omg! This recipe is blowing my mind! It's morning here and I want to make this NOW!! Yum!