Fry
Beet & Feta Burgers
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38 Reviews
D-LISH66
April 13, 2024
One of our favourite go to burgers anytime of the year. I love it with aiolis on ciabatta buns, or cold leftover Snack! I’ve shared this recipe many times!
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!
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.
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.
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!!
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
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.
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
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!
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!
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.
Emily_JK
December 6, 2013
Maybe the best veggie burger I've ever had. Seriously! Topped with avocado, lettuce, sauteed shiitakes and kale and a spicy mayostard. Unreal.
Vegegail
November 11, 2013
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.
souptastic
October 30, 2013
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!
shoesthatilike
October 28, 2013
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.
Vegegail
October 18, 2013
Made it tonight for dinner. Oooooooo so good. I did add a little chai spice. Yummy. Thanks for sharing
Vstarr71
October 9, 2013
Omg! This recipe is blowing my mind! It's morning here and I want to make this NOW!! Yum!
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