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

  • Debra Quincy
    Fantastic burgers! The colors are very attractive! To me, the vegetables have always been the central deal of the meal!
    Reply
  • Jivan Dios
    I absolutely love this recipe! Thank you for sharing. We always add extra feta.
    Reply
  • Ines Goncalves
    Hi! I love these burgers, but everytime I make them I have the same question: your book (Green Kitchen at Home) mentions 350 g of beetroot, but here it says 750 ml. is that the same? Thanks!
    Reply
  • kiwi @ Kiwi Recipes
    Following your recipe, i made the Grilled Beet Burgers yesterday and I must say my family enjoyed it. Thanks for the recipe.
    Reply
  • Sophie Booth
    Can't wait to make these - thank you so much for sharing! I am wondering how to substitute quinoa flakes for the oats - do I need to cook or soak the quinoa flakes first? Many thanks!
    Reply
  • Dorien
    Made these burgers from the recipe in the Green kitchen at Home book and they were absolutely gorgeous! Thanks for the great recipe's. Warm greetings, Dorien ( from the Netherlands)
    Reply
  • Kathryn
    I know there are already so many great reviews, but I feel compelled to add to the choir. These burgers are out of this world good, better than any veggie burger I’ve had except for the beet burger they sell at a restaurant in my town. I no longer am dependent on them ha ha! I followed the recipe exactly, adding a bit more oats at the end because the better didn’t seem firm enough, and it was perfect. Thank you SO much for this recipe!!
    Reply
  • Inês
    I want to try these, but I wonder if I can make them in advance. I see some people try to freeze them and it didn't work. How long do you think they keep in the fridge after being cooked?
    Reply
  • Cori
    Just made this for dinner, they were great. Thank for for the great vegetarian recipes. I raise my own free range chickens, so love eggs.
    Reply
  • Claudia Zäch
    These Patties are really delicious and look spectacular. I was lazy and used precooked Beets and it worked out great. Its easy to change the taste and use different spices. Give out a twist with Zatar or Curry or a bit of Thaicurrypaste or whatever your spice rack or herbgarden offers. We had them in Burgers and yesterday at a Easterbrunch on top a Leaf-Salad with Mustard-Balsamic Dressing to give the beets a tangy kick. Even Meatlovers liked them a lot and they where gone in a blink! A hurrah for beets!
    Reply
  • Claire
    Did these for our first bbq if the year & they won our hearts. Hopefully i can freeze the uncooked ones!!
    Reply
  • Marieke
    First time I made my own veggie burgers and these are absolutely delicious!
    Reply

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