I am so excited to share these beet burgers with you! I know food bloggers say it all the time, but these really are my all-time favorite veggie burger as well as one of my top overall favorite recipes. They’ve even won over beet-skeptics and meat-lovers. This is likely due to the feta cheese. Definitely the cheese. For the past 4 years that I’ve been making these, I’ve always topped them with olive oil mayo (yes, I am a mayo person and am not ashamed), but the other night I stepped out of my comfort zone. I had some leftover tzatziki sauce from my Veggie Mediterranean Flatbread, and decided to try putting it on the beet burgers. So good. Game-changing good.
If you have a food processor this recipe comes together very quickly. Simply, peel your beets, cut into quarters, and shred away using the shredding blade on your processor. Otherwise, this recipe is a bit more time-consuming as you’ll need to grate the beets using a cheese grater. I highly recommend using a folded over paper towel or wearing gloves if you are going with this second option to avoid purple hands.
While these burgers are great out of the oven, my favorite way to enjoy them is actually cold but on toasted bread. . .may sound strange, but I found that the flavors of the burgers come through even better when cold. You’ll also notice that I recommend using sourdough bread – in my opinion this is not optional. To me, regular burger buns are there just to be a vehicle for your burger – they don’t really add much — whereas sourdough bread has such a distinctive flavor that it becomes a key part of the dish.
So here’s a toast to these burgers beeting out some of your favorite recipes!
Baked Beet Burgers
- 3-4 beets peeled
- 1 and ½ cups rolled oats
- 2 Eggs
- 1 Tbs Olive Oil
- 1 tsp dried basil
- ½ tsp red pepper flakes
- ½ - ¾ cup feta cheese depending on how cheesy you want them
- 8 slices sourdough bread
- Tzatziki Sauce or Olive Oil Mayo
- Peel beets then shred either using a food processor or a cheese grater. If using your food processor, it may help to first cut the beets into quarters.
- Once your beets are shredded, throw them in a big mixing bowl with rolled oats, eggs, olive oil, dried basil, red pepper flakes, and fate cheese. My favorite is to use a Mediterranean-spiced feta cheese, but original, whole fat feta will work perfectly well. Combine ingredients then let the mixture sit in the fridge for 45 minutes.
- To cook, preheat oven to 350°F. Form beet mixture into patties and place on a foil-lined baking sheet. Bake 25-30 minutes. When patties are almost done cooking, toast your sourdough bread and slice up some avocado.
- Place cooked patty on ½ slice of bread, add avocado and tzatziki sauce, then top with remaining ½ slice of bread. Enjoy!