Fry

Beet and Feta Burgers

July  9, 2021
6 Ratings
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
Ingredients
  • 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
Directions
  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).

See what other Food52ers are saying.

  • sowhoarewe
    sowhoarewe
  • Alida Gurlacz
    Alida Gurlacz
  • Jen
    Jen
  • Patt Brower
    Patt Brower
  • Erin Wigger
    Erin Wigger
David & Luise are the couple behind the critically acclaimed and award winning food blog Green Kitchen Stories. Healthy, seasonal and delicious vegetarian recipes paired with colorful and beautiful photos have become a trademark of their style. They recently won the Saveur Food Blog of the Year Award and their app "Green Kitchen" was selected as App of the Year Runner-Up in App Store Best of 2012. David is Swedish and Luise is Danish, and they currently live in Stockholm with their 3-year old daughter Elsa.

37 Reviews

lwaldal December 19, 2020
This recipe would work better with finely grated beets (I used a coarse grater) and quick oats, because rolled oats are too big without being first pulsed in a food processor. This was a disaster with first half of the mix because it wouldn’t stay together and the coarsely grated beet mixture fell apart in fry pan — tasty crumble. I let the remaining mixture sit in fridge overnight, pulsed in food processor to help it come together, and then it was perfect.
 
Kat July 16, 2020
These are delicious, I am vegan, so I used vegan feta and ground flax as egg sub. My kids as well enjoyed them very much. I fried mine. And am baking the rest now to freeze!
 
Kat July 16, 2020
These are delicious, I am vegan, so I used vegan feta and ground flax as egg sub. My kids as well enjoyed them very much. I fried mine. And am baking the rest now to freeze!
 
Kat July 16, 2020
These are delicious, I am vegan, so I used vegan feta and ground flax as egg sub. My kids as well enjoyed them very much. I fried mine. And am baking the rest now to freeze!
 
sowhoarewe June 15, 2020
This is a recipe that needs to be measured. Ive found you can’t just wing the beet quantity. And let them rest to absorb into the oats. When in doubt make a little patty and fry it up to see if it works. I love the idea from other reviewers to add some chopped walnuts. I’ll bet cashews would be a hearty addition too. The food processor is already dirty. Whirl up some nuts! Pulse the onions before the beets. Less mess and you’ll be able to drain the onion juice. Delicious!!!
 
Aviva M. October 7, 2019
This is one of my go-to recipes for meal prep! I absolutely love these burgers as a vegetarian option. I used to fry them as the recipe suggests, but in order to save time (and oil) I started baking them. They look more like meatballs then burgers when baked (i use an ice cream scoop so its less messy) but they taste the same and it really helps with clean up. I always freeze most of the batch for later in the week and then add to salads.
 
Alida G. July 23, 2019
So freakin good! My hubby had seconds and there was still so much leftover for us to freeze for later!
 
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.
 
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 calories...now 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.
 
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.
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 !
did anyone tried freezing the patties ? would you freeze them before or after baking them ?
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.