Grilled Beet Burgers

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A while back someone asked me if I missed eating meat. All fellow vegetarians probably recognize this question. It seems to be one of those inevitable questions that you get every now and then. Since I haven’t tried it for the past 17 years, my answer is always the same: “I actually don’t even remember how it tastes. So no, I don’t miss meat. Not the least, actually”.

We love vegetables. Not only eating, we love everything about them. How they grow from the earth. How they differ depending on the season. How they can vary vastly in color, shape and flavor. And how all these different colors from the different vegetables add different nutrients to our body. It all feels so natural. So obvious. This is how it is supposed to be. Vegetables should be the central part of the plate. Not just a side dish.

So when you ask me if I miss meat. I should ask you; don’t you miss vegetables?

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This beet burger is a great example of a vegetable focused dish. The flavor and texture of the beetroot is essential and affects everything in the burger. You could probably replace it with zucchini and carrots and it would also be awesome, but completely different. Another taste and another texture.

Here we have served the burger in a dark sourdough walnut bun from our favorite bakery. But we also often wrap it up in a cabbage leaf. Or serve it between to pieces of dark danish rye. If you want a dairy free burger you can replace the feta with tofu. Or you could do these Beetroot & Millet Burgers that we posted waaay back. If you want an entirely vegan burger you could always make our Portobello & Peach Burgers. Or try this awesome recipe by Laura from The First Mess.

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On a different subject. We have randomly selected 20 winners in our ebook giveaway. Here they are:

Mimi from Slovenia. Agathe from Paris, France. Francesca from Australia. Daniel from Italy. Purvi from Mumbai, India. Arla from Amsterdam, Netherlands. Trish from Ireland. Beata from Prague. Djoeke from the Netherlands. Clare from Adelaide, Australia. Paula from Venezuela. Andreia from Portugal. Tova from Toronto, Canada. Johanna from Sweden. Erica from Los Angeles, USA. Henry from Hong Kong. Natalie from Johannesburg, South Africa. Ana-Maria from Rumania. Som from Thailand. Andrea from England.

Congratulations to all of you (we’ll send you an email with the promo code really soon, hopefully tonight)!  And a big thank you to everyone for participating. If you didn’t win but still want to download the book. Here is a link to iBookstore. And Kindle/Amazon.

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Beetroot & Feta Burger
Makes 6-8 burgers, depending on the size

3 cups / 750 ml grated raw beetroots (approx. 4-5 beets)
1,5 cups / 375 ml / 150 g rolled oats or flakes of your choice
1 small onion
7 oz / 200 g sheep’s feta cheese or firm tofu
2 cloves garlic
2 tbsp cold-pressed olive oil
2 organic eggs 
1 handful fresh basil
Salt/pepper

Toppings:
lettuce or cabbage
mango 
avocado
tomatoes
onions

Peel and grate beets, onion and garlic on a box grater or use a food processor with the grating blades attached. Place the grated vegetables in a large mixing bowl. Add olive oil, eggs and rolled oats and mix everything well. Add sheep’s cheese or tofu, basil, salt and pepper and stir to combine. 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). Try shaping a patty with your hands. If the mixture is to loose, add some more oats. Form 6-8 patties with your hands. Grill the beetroot 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. Serve with grilled sourdough bread and toppings of your choice.

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146 Comments

  • Ivana
    Hiya, i tried these tonight and they were nice but missing something. I tried it with the tofu and mint instead of basil (its all i had). Im wondering because tofu doesnt have as much flavour as feta that maybe it needed something else? also i dont think the mint is strong enough for it, so will def try with the basil next time
    Reply
  • wally
    heaven !
    Reply
  • Eva
    WOW. These burgers are simply out of this world!! I made them with buckwheat flakes, grated goat's cheese and replaced one egg with Orgran's no-egg mix to see if that would work (it did, perfectly). As the coup de grâce I topped them with fried crimini mushrooms, broccoli sprouts and avocado, and tucked everything neatly between two slices of toasted gluten-free bread… HEAVEN. Delicious, healthy, quick and so much fun to eat, I just couldn't help smiling!! :))
    Reply
  • Ursula
    Hello!! I got a lot of liquid from the beetroot (which I grated manually). Not sure if should eliminate it to dry the "dough" a bit, as the egg may go with it... Any tips? Thank you!! Ursula
    Reply
  • Cheryl Bryson
    So happy to finally make these now that beets are back in season in Oz ! Also wNted to say that finally have your book in hand thanks to the beautiful people at Kikki K - it's superb !! X
    Reply
  • Heather
    Wonderful recipe. Must admit I roasted the beetroot first but tasted delicious and even a hit with my toddler and non-veggie husband. Thank you! :)
    Reply
  • Kathy
    I made these last night for the first time and they were fantastic. Only had a little feta so added some goat cheese as well. Put goat cheese on one side of the bun along with avocado, lettuce, onion and tomato. Delicious! And it was really easy to make.
    Reply
  • Anastasia
    Even without bread they taste great! What an excellent idea!Thanks for amazing new style recipes and beautiful website!
    Reply
  • Tori
    I made these for dinner last night with gluten free bread rolls, avocado, lettuce & Tomato (and Michael had cheese)... DELISH. Thank you for posting! Keep up the good work x
    Reply
  • Raj
    I really laughed out loud on reading "do you miss veggies" - keep up the good work
    Reply
  • jessica
    Just wanted to let you know I made these last night and they were amazing! Switched out the parsley for the basil. Thanks!
    Reply
  • Sarah Lizzie
    These are AMAZING!! I didn't have eggs or feta, so used flax meal, cream cheese and grana Padano instead. I baked them in the oven rather than grill or fry. I can't wait to make them again. Thanks so much for sharing this recipe.
    Reply
  • Maura @YLTBLOG
    I ate something like this when I was in Australia. Ooooh it is so good. Gonna try this recipe :) thank you!
    Reply
  • Sarah
    These burgers taste amazing I have made them loads and everyone loves them my meat eating husband says they are better than a beef burger ;)
    Reply
  • Heidi Apples
    Oh my, this a gorgeous recipe, I just adore it! Thank you. I've recently waxed on about it on my blog, so yes, it's true love... http://applesundermybed.com/2013/09/07/beet-patties/ Thank you so much! Heidi xo
    Reply
  • Louise
    Hi, I just wanted to post a quick comment about these fantastic beetroot burgers. I have made them several times over the summer since you posted the recipe - they are delicious. So lovely for us vegetarians to have a proper decent burger! I've even found that the freeze well too. I cook them first, cool them and then layer them up with little squares of baking paper between them. Once defrost I either fry them briefly or pop them in the oven to heat through. Thanks for this recipe - it will be made in our household for many years to come no doubt. x
    Reply
  • shira
    Made these beet burgers tonight. In a word - AMAZING. I am so stuffed with goodness right now ;) The kids loved them too, and my kids hate veggies. Sad, but true.
    Reply
  • Charlotte
    I made these for my friends tonight for dinner - thank you SO much - what a wonderful recipe! Absolutely stunning! Can't wait to make more of your recipes now.
    Reply
  • adele
    these look, delishous, i have a large butternut squash pumpkin in the fridge, i might try that in place of the beetroot
    Reply
  • Charlotte
    These look delicious! Do you think they would withstand being frozen (in their uncooked state) if I don't manage to finish them all in one evening?
    Reply
  • michelle
    I doubled this recipe, baked instead of grilled and these are the very best veggie burgers I've ever tasted. My husband (who loves beef burgers) prefers them now over any other burger.
    Reply
  • Alicia
    Seriously nice! Even my 6 years old loved it. Bread for the boys, big lettuce leave for me and homemade coleslaw for everyone. Delicious!
    Reply
  • Elsa
    It was THE best burger experience of my life! Thank you so much for sharing this inspiring recipe! I personalized the recipe by adding sprouts, grated sweet potato, and grated carrots into the burger mixture. The basil perfectly enhanced the taste of the dish. It is such a pleasure to read your recipes and look at your beautiful and skillful pictures. Please continue to create such delcious food.
    Reply
  • Aurelie
    Wooow! These burgers look super delicious and the list of ingredients doesn't call for too exotic things. I'm totally making these for the BBQ on Saturday. Do you know if these patties work on an average grill or just in a pan? I've noticed that a lot of veggie patties tend to stick on the grill.
    Reply
  • Eileen Carpio
    Oops! Obviously not getting enough sleep due to waking baby has made me even more stupid than usual! This post was meant for My Sprouted Kitchen! So embarrassing! Sorry guys! But I'm still in love with beet burgers and am definitely going to cook them as our travel snack. Cringing!
    Reply
  • Eileen Carpio
    Hi guys, don't know if you'll have time to answer this question, but my family and I are travelling from Ireland to Peru and I was going to follow your travelling food tips. However, although we absolutely adore your lentil summer rolls I do find that that their texture goes a bit rubbery... if by some miracle any are left over. So I'm wondering, do you think these beet burgers would also be a good option. I've made them and we all loved them and I ate a left over burger the next day which was still delicious! Many thanks and thanks for making cooking an exciting prospect every day.
    Reply
  • Angela
    Hi David and Louisa, thanks for your wonderful recipes. Just like Bianca, i neither liked beets. They always were my least favorite vegetable. Since i visit your blog though, I had to try some of the recipes like Beet Bourguignon and off course the most beautiful burgers i've ever seen. And even if mine looked only half as nice as yours...those were the best burgers i've ever tried! Thanks a lot for your wonderful recipes!
    Reply
  • Billy Zoet
    i made these burgers yesterday and they where really really tasty! it felt very nutritious and the vegetables go very well toghether. we put some yoghurt on top wich made them even more fresh! thank you so much for this recipe!
    Reply
  • Clare
    these look incredible. burgers are my weakness so any healthy alternative is always welcome! can't wait to try them.
    Reply
  • petal and plume
    you had me at 'beet'! these look divine! thank you thank you! xx
    Reply

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