Earthy Beetroot patties stuffed with a soft goat's cheese in the middle make an excellent vegetarian burger alternative! Filling and moist, these burgers are held together by oats and eggs. This beetroot veggie burger will impress both vegetarians and meat-lovers alike with its rich and earthy flavour as well as incredible vivid colour! Goats Cheese Stuffed Burgers are the best vegetarian burgers you will ever make!
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Can Burgers Be Healthy?
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! The beetroot patties are full of nutritious beets, garlic and thyme and are relatively low in fat!
Tips and Tricks For The Best Goats Cheese Stuffed Burgers
Whilst this Beet Burger recipe is really rather easy to make, there are a few things that may help:
- It is very important to squeeze out as much moisture 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 goat's cheese, you may want to place the cut goat's cheese rounds in the freezer for 30 minutes to firm up before you seal them inside the beetroot burger patties.
- Once the beet 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 Burgers?
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 goat's cheese into two thick round slices.
Using your hands, make two beetroot burger patties, enclosing a slice of goat's cheese in the middle. Squeeze the beet 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 tablespoon of oil. Add the goat's cheese-stuffed 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 beetroot patties. Spread a tablespoon of red onion chutney on the patty and top with the other half of the brioche bun.
Other Delicious Vegetarian Burger Ideas
We hope you enjoyed our Beet Burger Recipe as much as we do. For other delicious Vegetarian Burgers, have a look at some of our favourites below:
You can find even more ideas in our dedicated article about what to fill your burger buns with!
Recipe Card
Beetroot Burgers with Goat's Cheese
Ingredients
- 250 g cooked beetroot
- 2 garlic cloves finely chopped
- 1 egg medium
- 80 g porridge oats rolled oats
- 40 g goats cheese soft & creamy
- 3 tablespoon olive oil
- 5 g mayo
- 5 g fresh thyme finely chopped
- 1 teaspoon cider vinegar
- 6 cucumber slices
- 2 brioche burger buns sliced in half
- 2 tablespoon 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 tablespoon 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 tablespoon of red onion chutney on the patty and top with the other half of brioche bun.
Nutrition
Jess says
I love the goat cheese in the middle. Genius!
Ieva says
THanks, Jess! 🙂
Toni says
My picky eaters loved it! Thanks so much for the recipe!
Ieva says
That's amazing, Toni! 🙂 You're welcome!
Sisley says
The hidden goats cheese was a huge surprise and it was loved.
Andrea says
I love the goat cheese surprise inside! Oats and eggs make a great binder for recipes like this.
Ieva says
We love the goat's cheese in this too! Both for the flavour pairing with beetroot and the surprise element! It's ashamed we are no longer surprised when we make this time and time again 😀
Claudia Lamascolo says
The cheese really makes the difference in this flavorful burger I will make it again its amazing
Ieva says
Thanks, Claudia! This is one of our favourite veggie burgers in the world! 🙂
Kate says
These burgers are so good, and we loved the goat's cheese stuffing!
Amanda Wren-Grimwood says
We try and eat vegetarian a couple of times a week and burgers are always a favourite. These were really satisfying and the creamy goat cheese went so well with the beetroot.
Ieva says
Yes!!! Beets and goats cheese is a an alltime favourite of ours!
Kate says
I have always loved beets and goat cheese together, but this was a new concept for me. And they didn't disappoint! SO good!!
Ieva says
Thanks! Glad you found something new that you like! 🙂
Lauren G says
I love the creamy goat's cheese centre! I'm going to try with a multi cheese blend too.