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beetroot and goats cheese burger on a white plate lined with brown paper with a side of potato wedges.

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 10 votes
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Prep Time 30 minutes
Cook Time 10 minutes
Total Time 40 minutes
Course Dinner, Lunch, Main Course
Cuisine British, Vegetarian
Servings 2 portions
Calories 449 kcal

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

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