Beet and Feta Burgers

Test Kitchen-Approved

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
In This Recipe


  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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Reviews (30) Questions (4)

30 Reviews

Jen May 15, 2018
Delicious with brie and jam!
Patt B. September 12, 2017
I baked the burgers yesterday - 425 degrees for 25 minutes. We got nice crunchy edges but thought the taste rather "meh". I froze the cooked patties and this morning, quick pan fried one for a couple of minutes on each side. OMG! What a difference. The texture is so good, the taste just that wee bit more intensified to bring out the seasonings. <br />
Jennifer N. February 23, 2017
Completely disintegrated in the pan :-(
AnneHD January 17, 2017
My husband made those yesterday, and they some of the best, if not THE best, veggie burgers we've ever had. We put a few tablespoons of pesto in the mix instead of the oil+basil. Beets and basil seemed and unlikely combination to me, but it turned out great. I am looking forward to make the recipe again, also in other forms : smaller patties to eat as croquettes, or even small bites as an appetizer (topped with a small dollop our sour cream and a small basil leaf or chopped chives). Thank you for sharing this recipe!
Helen D. March 7, 2017
My hands are pink! I am in the middle of making these babies and doubled the recipe with all off our winter basket beets in my fridge! I also added pesto instead of fresh basil. I love the idea of croquettes!
gloswo September 21, 2016
sarajane ..That's great you tried them without the 2 Tbs oil and they turned out good.That was to be my next experiment with them as I too must watch I know it will work,thankyou.. My ceramic pan needs no oil too but I still like to give it a wipe with it as with the cast ,it is so little just to keep my surface cleaner. I make my patties thin and larger as I use them like a bun,filled with sliced tomatoes,red onion,pickle thinly sliced and lettuce. The garden was kind to us this year. I don't eat bread so this really makes me feel like I am having a hamburger which I missed after finding out bread doesn't like me. So happy with this recipe as I like the many possibilities with it. Has anyone tried it as meatballs for spaghetti ? I will try them baked on a cookie sheet.
sarajane September 21, 2016
I made this and loved it! I had absolutely no problem keeping the patties together and I didn't even wait half hour for oats to soak the liquid. But I left out the 2 tbs of oil. That's 240 calories that I don't need, that don't add to feeling full and the recipe was delicious without it. So maybe that's why. I "fried" them in a LaGuiole fry pan that requires no oil whatsover. Mine were more patties than burgers but I got 12 out of the recipe! Thx for a great recipe, really appreciate it.<br />
gloswo September 6, 2016
I made this recipe 4 times scince our daughter sent it to us last week ,totally delicious. We had a very good crop of cylinder long beets and they do well for this recipe. I found that if I grilled them in a lightly greased cast or heavy pan at a lower heat around 4 on a ceramic top electric stove,for a longer period of time till dark golden brown on outside made a hand hold able burger that did not fall apart at all...even my meat loving husband loves them. Our oldest daughter came for a visit and really liked them also and took home a bag of beets to make them herself. Thank you for sharing such a wonderful recipe.
Erin W. September 4, 2016
The trick to keeping these together is freezing! Pop to molded patties in the freezer for 10-15 minutes before frying and they will do much better. Like everyone else, I found the flavor on these amazing. Really more than the sum of its parts.
Helen D. March 7, 2017
Great advice! Thanks!
Alicia August 14, 2016
We really enjoyed this recipe! We followed CarlaCooks' advice and baked them--they mostly held together and also retained their purple color. Delicious!
Annie June 17, 2016
How did you get the beautiful purple color in the finished product? I made them and they were absolutely delicious, but they turned brown when I fried them :(
Adelucchi May 31, 2016
So happy to see this recipe. Had a beet burger at Lake Chalet in Oakland,CA.<br />So delicious! One of the guest thought she had received a beef burger. I came to 52 because I knew one of our great cooks would save me from reinventing the "burger"! Thanks, can't wait to try this!!
Meghane A. March 8, 2016
Looks tasty !<br />did anyone tried freezing the patties ? would you freeze them before or after baking them ?<br />I'm alone and there is a limit to which one can cut down a recipe or repeat meals :S
Diana February 14, 2016
The best veggie burger I ever tasted!! Yum! I added a cup of roasted walnuts which I ground in the food processor and a little dijon mustard.
Erika M. October 12, 2015
These are very tasty but also very difficult to work with—the pan-fried patties totally fell to pieces, even after 45 minutes of soaking, and adjusting eggs, oats, oil to try to get a little more binding going. I ended up baking in muffin tins for a side dish instead, which worked pretty well. Again, super tasty but not a quick and easy one!
Gina February 3, 2015
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<br />¼ cup tahini<br />1 clove garlic, minced<br />1½-2 teaspoons fresh thyme, minced<br />juice of ½ a lemon<br />1 pinch salt<br />2-5 tablespoons water, depending on how thick or thin you would like it<br /><br />Enjoy!
CarlaCooks March 20, 2014
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!
Lindsay March 11, 2014
I made these tonight. Followed the recipe exactly but the burgers fell apart in the pan. The mixture was still delicious.
Stephanie March 6, 2014
Amazing! We love these so much that we make them at least twice a month. Prior to these, my husband was anti-veggie burger.
Vegegail February 23, 2014
Carolina, I did them raw, as you will cook the burger
Carolina February 23, 2014
Thank you!<br />
Carolina February 23, 2014
Are the beets raw in this or cooked then grated?