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!
This site uses Akismet to reduce spam. Learn how your comment data is processed.