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Beetroot burger with whipped goats cheese



I love burgers, but I am often suspicious of the veggie alternatives, even more so if a menu just says “veggie burger” with no information about what it is actually made of. I have too many times ended up with burgers that look like they were made form mashed up frozen peas, carrots and corn. What is even worse is that the price is often the same as for a meat burger. This should be illegal. I obviously love veggie food, but in my experience this is also a good burger if you are having gusts that like their meat. The beet is with their deep earthy flavour is a very satisfying substitute to a meat pattie. Today I fancied serving these with home made potato wedges but most of the time I choose to present these red patties in fancy burger buns.  If you want to experiment with different herbs  or if you don’t have basil at home these burgers also taste great with dill, parsley, rosemary or thyme.

Beetroot burgers with whipped goats cheese
4 patties


Beetroot burgers
4 medium beetroots
bunch of fresh basil, chopped
1 garlic clove, crushed
1 tablespoon olive oil
1/2 teaspoon sea salt
black pepper to taste
200 ml rolled oats
1 teaspoon balsamic vinegar
1 free range egg

Whipped goats cheese
100 g soft goats cheese
50 ml crème fraiche
black pepper to taste

Finely grate the beetroot and squeeze out some of the liquid. Mix with the rest of the ingredients. Heat the oven to 200 degrees Celsius. Put aside for 20-30 minutes so that the oats can soak up the liquid. If you are serving these with potatoes wedges this is a good time to prepare and start roasting them. Shape the beetroot mix into 6 patties and place on an oven tray lined with baking paper. Place in the oven for 30 minutes, flip halfway through. You can also shallow fry in a frying pan a medium heat for roughly 5 minutes on each side.

Whip together the goats cheese, crème fraiche and black pepper to taste.

Serve with potato wedges or in a burger bun with a fresh salad.


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