Beetroot Burgers with Feta ~ Vegetarian and Gluten-Free

Hey all! Happy Friday 🙂 I’ll be heading out this weekend so I’m not sure I’ll get a Meatless Monday post for you, so here is a Meatless Friday burger recipe.  I’ve seen some recipes going around for beetroot burgers and could not wait to try it out. This is the first time I’ve ever made them.  I had a bit of trouble keeping them together, they don’t seem to hold as well as bean burgers, but they were really tasty nonetheless!

I got the original recipe here.  I changed only a few things; I halved the recipe (since it’s just me having them!) and reduced the amount of cheese.  Even though I’m mostly dairy free, I will have goat’s milk cheese sometimes.  Some people who are lactose intolerant are able to have goat or sheep’s cheese because it is easier to digest. I find goat’s milk feta does not taste any different from cow’s milk feta, so it’s easy to sub into recipes.  You can make this dairy-free and vegan by substituting tofu for the feta and a flax seed substitute for the egg.beet burgerMakes 4 burgers

2 cups grated raw beetroots (about 3 medium beets)
3/4 cups rolled oats (I used Bob’s Red Mill Gluten Free)
1/2 small onion, diced
70g goat or sheep’s feta cheese (or firm tofu, crumbled)
2 cloves garlic, minced
1 tbsp extra virgin olive oil
1 egg, beaten (or flax substitute)
1 handful fresh basil, chopped
Salt & Pepper to taste

Peel and grate beets into a medium bowl. TIP!! Wear latex gloves or rub oil on your hands first so you don’t get purple everywhere. Also, wear an apron or old clothes; I find if you grate it by hand little pieces will fly everywhere, and stain your clothes.  Add the diced onion, minced garlic, olive oil, egg and rolled oats and mix everything well. Crumble in the feta, add the 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).beet burger2Try shaping a patty with your hands. If the mixture is to loose, add some more oats. Form 4 patties with your hands. Add a drizzle of olive or coconut oil to a frying pan and fry patties about 6 minutes a side on medium heat.  You want them to crisp up but not burn!  Flipping them took a little patience too, so just take your time. If they start to crumble, leave them for another minute or two.

Serve on a bun of your choice (I used half an Ezekiel wrap) and top with your favourite topping (I used avocado, spinach and homemade salsa).

Nutritional Info for one burger
209 Calories, 21g Carbs, 10g Fat, 9g Protein, 240g Sodium, 6g Sugar

3 Comments

  • trixfred30 July 26, 2013 at 12:30 pm

    What a fantastically colourful burger! I have the same trouble keeping crab cakes from falling apart.

    Reply
    • thehappyhealthfreak July 26, 2013 at 12:34 pm

      Thanks! Yes, bean burgers seem to hold together the best. I think next time I might add more oats or even some mashed beans. They were still really tasty though!

      Reply
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