Goats Cheese Stuffed Beet Burger Recipe

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:

• Ultimate Halloumi Burger
• Satay Jackfruit Burger with Sesame Fries
• Sweet Chilli Halloumi Burger

Recipe Card

Beetroot Burgers with Goat’s Cheese

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 increadble vivid colour!

5 from 9 votes

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Prep Time 30 minutes mins

Cook Time 10 minutes mins

Total Time 40 minutes mins

Course Dinner, Lunch, Main Course

Cuisine British, Vegetarian

Servings 2 portions

Calories 449 kcal

Ingredients

 

MetricUS Customary

 

1x2x3x

• 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

Calories: 449kcalCarbohydrates: 63gProtein: 18gFat: 14gSaturated Fat: 5gTrans Fat: 1gCholesterol: 92mgSodium: 696mgPotassium: 671mgFiber: 9gSugar: 12gVitamin A: 887IUVitamin C: 14mgCalcium: 171mgIron: 5mg

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