Food From Scratch

Easy Beet Burger Recipe

Beetroot burger. Easy Beet Burger Recipe by a Hopeful Home.

An easy beet burger recipe for those days you just need some quick inspiration for a vegetarian meal.

If you have a UK Seasonal Food Chart. Then you know that beetroot is in season right now and won’t be for much longer. There are so many benefits. to eating seasonally.

So this is it. This is your moment to incorporate beetroot in meals and absorb all those wonderful nutrients.

But what if you just don’t have any inspiration? I’ve been there. When I tried to make up meals with beetroot, all I could think of was a beetroot salad or boiled beetroot.

Let me help you with this easy beet burger recipe. And trust me, it really IS easy. Because if I can succeed in making them right the first time, so can you!


IMPLEMENTING VEGETARIAN MEALS

As someone who used to be a vegetarian for 9 years, I prefer to avoid eating meat/fish/poultry seven days a week. When I do, I consequently feel bloated and unhealthy.

I’ve seen multiple documentaries and I have read articles that have convinced me that consuming too much dairy and meat/fish/poultry can do more damage than we think. So I try to reduce my daily dairy and meat/fish/poultry intake.

My husband and parents-in-law have kindly agreed to me making vegetarian dinners now and then. As long as they’re delicious. And I am glad to tell you that this recipe was definitely approved by both myself and them!

If you want to skip the explanation and head to the handy dandy printable straight away, click here:

>>> Jump to Recipe <<<

FREE UK SEASONAL FOOD CHART

For those who want to stay on top of the game and want to know exactly when which fruits and vegetables are in season. I’ve created a free UK Seasonal Food Chart Printable. All you have to do is fill in your details below and the free printable will be sent straight to your inbox!

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THE INGREDIENTS YOU’LL NEED
(FOR 6 BEET BURGERS)

  • 400 grams beetroot (peeled and roughly grated)
  • 6 spring onions (finely chopped)
  • 3 garlic cloves (finely chopped)
  • 1 bunch fresh mint (roughly chopped)
  • 1 lemon (finely grate the skin and extract the juice for later use)
  • 1,5 teaspoons chili flakes
  • 4 tablespoons plain flour
  • 1 medium egg
  • 200 grams feta cheese (crumbled)
  • 5 tablespoons olive oil
  • 200 grams salad leaves (a mix would be nice)

    To serve:
  • 6 burger buns (optional)
  • crisps (optional)
  • mayonnaise (optional, but I didn’t feel it was complete without this!)

HOW TO MAKE THEM

Grated beetroot. Easy Beet Burger Recipe by a Hopeful Home.

1. Over a sink, wrap the grated beetroot in two layers of J-cloth and squeeze out as much liquid as possible. I initially used one layer of J-Cloth. As a result of the pressure exercised when squeezing the beetroot, the J-cloth ripped completely. So I really advise you to use two layers! In addition, the more liquid you manage to get out now, the easier it will be to shape and fry the burgers later on.

2. In a large bowl, mix the beetroot, spring onions, garlic, mint, lemon zest, half the lemon juice, chili flakes, 2 tablespoons of the plain flour, the egg, along with a good pinch of salt and pepper. After it is fully combined, stir in the feta.

3. Form the mixture into 6 burger-shaped patties and coat them with the remaining flour. This will be a delicate process and if done wrong could result in the patties falling apart. That’s why I recommend you to shape the patties into firm balls first. And to flatten them slightly afterward. When you coat them with flour, be careful to be decisive (and not to move the patties around too much). Coat the top and the bottom by simply turning the patties over. And coat the sides by applying the flour with your hands.

Recipe by a Hopeful Home.

4. After preparing the patties, heat a large frying pan over medium-high heat and add 4 tablespoons of olive oil. Then fry the patties for 6-8 minutes on each side until crisp on the outside and cooked through. At first, it will seem as if they will fall apart. But you should be alright if you make sure to really let it fry nicely and slowly before you turn them over. And make sure to turn them over with a confident flip.

5. Mix the remaining olive oil and lemon juice with the salad leaves. And add a pinch of salt and pepper.

6. Serve the burgers in buns with a bit of mayonnaise on top. And salad and crisps on the side.

Do you realise that you’ve made too many beet burgers? This is no problem at all! Just let them cool down after frying them. Put baking paper in between the burgers (when you pile them up). And put them in a freezer bag in the freezer.

When you want to use them. Just cook from frozen in the oven at 200 degrees celsius for 20-25 minutes until they are piping hot.

MORE SEASONAL INSPIRATION COMING SOON…

There, that wasn’t too hard was it?! These easy beet burgers are delicious for both lunch and dinner.

Since meal inspiration is always helpful, please do let me know in the comments if you know any nice recipes with beetroot.

And if you would like to find more inspiration for meals created with seasonal food. Keep an eye out, because more will be posted in the coming months!

Much love,
Jenna.

Vertical image of beet burger. Easy Beet Burger Recipe by a Hopeful Home.

Easy Beet Burger Recipe

Prep Time 15 mins
Cook Time 30 mins
Total Time 45 mins
Course Main Course
Cuisine Vegetarian
Servings 6

Ingredients
  

  • 400 grams beetroot peeled and roughly shredded
  • 6 spring onions finely chopped
  • 3 cloves garlic finely chopped
  • 1 bunch fresh mint roughly chopped
  • 1 lemon finely grated and juice extracted for later
  • 1,5 tsp chili flakes
  • 4 tbsp plain flour
  • 1 egg medium-sized
  • 100 grams feta cheese crumbled
  • 5 tbsp olive oil
  • 200 grams salad leaves mixed
  • 6 burger buns (optional)
  • crisps (optional)
  • mayonnaise (optional, but I didn't felt it was complete without it!)

Instructions
 

  • Over a sink, wrap the grated beetroot in two layers of J-cloth and squeeze out as much liquid as possible. I initially used one layer of J-Cloth and it ripped, so I really advise you to use two layers! Also, the more liquid you manage to get out, the easier it will be to shape and fry the burgers later on.
  • In a large bowl, mix the beetroot, spring onions, garlic, mint, lemon zest, half the lemon juice, 2 tablespoons of the plain flour, the egg, along with a good pinch of salt and pepper. When well combined, stir in the feta.
  • Form the mixture into 6 burger-shaped patties and coat them with the remaining flour (by putting the flour on a plate). This will be a delicate process. But it helps to shape the patties into firm balls first and then flatten them slightly. When coating them with flour, be careful to be decisive (and not to move the patties around too much). Coat the top and the bottom by turning the patties over. And coat the sides by applying the flour with your hands.
  • Heat a large frying pan over medium-high heat and add 4 tablespoons of olive oil. Fry the patties for 6-8 minutes on each side until crisp on the outside and cooked through. It will at first seem as if they will fall apart. But if you make sure to really let it fry nicely before you turn them over and if you turn it over with a confident flip, you should be alright.
  • Mix the remaining olive oil and lemon juice with the salad leaves. And add a pinch of salt and pepper.
  • Serve the burgers in buns with a bit of mayonnaise on top. And salad and crisps on the side.

Notes

Do you realise that you’ve made too many beet burgers? This is no problem at all! Just let them cool down after frying them. Put baking paper in between the burgers (when you pile them up). And put them in a freezer bag in the freezer.
When you want to use them. Just cook from frozen in the oven at 200 degrees celsius for 20-25 minutes until they are piping hot.

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