Earthy Beetroot Burgers with a soft goats cheese surprise in the middle make an excellent vegetarian burger alternative! Filling and moist, these burgers are held together by oats and eggs. These veggie burgers will impress both the vegetarians and meat-lovers alike with their rich and earthy beetroot flavour as well as incredible vivid colour!
Burgers are normally referred to as junk food. This is definitely not the case with these Beetroot Burgers. Sure, they come in a buttery brioche bun and with a good amount of mayo, but as far as burgers go, we certainly think these are a healthy option!
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Whilst these Beetroot Burgers are really rather easy to make, there are a few things that may help:
- It is very important to squeeze out as much moistire as you possibly can out of the grated beetroot. If the mixture is too wet, the burgers won’t hold together well.
- To make it easier to enclose the goats cheese, you may want to place the cut goats cheese rounds in the freezer for 30 minutes to firm up before you seal them inside the burger.
- Once the burger patties hit the pan, don’t move them around for the first couple of minutes, so they don’t disintegrate.
- If you don’t like thyme, make a tarragon or parsley mayo to go inside your burgers.
How to Make Beetroot Burger with Goat’s Cheese?
Drain the beetroot. Finely grate the beetroot and then place it in a fine sieve over a sink or a large bowl. Using a spatula press out as much moisture as you can.
In a large bowl, combine the grated beetroot, oats, garlic, egg and half of the fresh thyme. Season with salt and pepper and mix. Cut goats cheese into two thick round slices.
Using your hands, make two beetroot burger patties, enclosing a slice of goats cheese in the middle. Squeeze the patties until they hold their shape and the goat’s cheese is sealed in.
Place a non-stick frying pan on medium heat with 2 tbsp of oil. Add the beetroot burgers and cook for 5 min on each side. They should brown and warm through. Try not to move the burgers in the pan to ensure they hold together.
In the meantime, mix mayo, cider vinegar, olive oil and thyme in a small bowl. Season with salt and pepper.
Lightly toast the brioche burger buns. Spread the mayo on the bottom half of the bun, followed by cucumber and a beetroot patty. Spread a tbsp of red onion chutney on the patty and top with the other half of the brioche bun.
For other delicious Vegetarian Burgers, have a look at some of our favourites below:
Beetroot Burgers with Goat’s Cheese
Ingredients
- 250 g cooked beetroot
- 2 garlic cloves finely chopped
- 1 egg medium
- 80 g porridge oats
- 40 g goats cheese soft & creamy
- 3 tbsp olive oil
- 5 g mayo
- 5 g fresh thyme finely chopped
- 1 tsp cider vinegar
- 6 cucumber slices
- 2 brioche burger buns sliced in half
- 2 tbsp red onion chutney
Instructions
- Drain the beetroot. Finely grate the beetroot and then place it in a fine sieve over a sink or a large bowl. Using a spatula press out as much moisture as you can.
- In a large bowl, combine the grated beetroot, oats, garlic, egg and half of the fresh thyme. Season with salt and pepper and mix.
- Cut goats cheese into two thick round slices.
- Using your hands, make two beetroot burger patties, enclosing a slice of goats cheese in the middle. Squeeze the patties until they hold their shape and the goat’s cheese is sealed in.
- Place a non-stick frying pan on a medium heat with 2 tbsp of oil. Add the beetroot burgers and cook for 5 min on each side. They should brown and warm through. Try not to move the burgers in the pan to ensure they hold together.
- In the meantime, mix mayo, cider vinegar, olive oil and thyme in a small bowl. Season with salt and pepper.
- Lightly toast the brioche burger buns. Spread the mayo on the bottom half of the bun, followed by cucumber and a beetroot patty. Spread a tbsp of red onion chutney on the patty and top with the other half of brioche bun.
Nutrition
