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Beetroot and goats’ cheese burgers


Serves: 4
timePrep time: 20 mins
timeTotal time:
Beetroot and goats’ cheese burgers
Recipe photograph by Ant Duncan

Beetroot and goats’ cheese burgers

Beetroot is packed with vitamins and minerals – and these tasty vegetarian burgers only take 30 minutes to make

Serves: 4
timePrep time: 20 mins
timeTotal time:

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Nutritional information (per serving)
Calories
487Kcal
Fat
25gr
Saturates
10gr
Carbs
47gr
Sugars
10gr
Fibre
4gr
Protein
17gr
Salt
1.4gr

Abigail Spooner

Abigail Spooner

Abi is our Junior Food Editor and can usually be found in the test kitchen, trialling recipes to ensure perfect results for our readers. An obsessive foodie with a sweet tooth, she is happiest when baking and is a firm believer that there is always room for dessert (preferably following a big bowl of pasta)
See more of Abigail Spooner’s recipes
Abigail Spooner

Abigail Spooner

Abi is our Junior Food Editor and can usually be found in the test kitchen, trialling recipes to ensure perfect results for our readers. An obsessive foodie with a sweet tooth, she is happiest when baking and is a firm believer that there is always room for dessert (preferably following a big bowl of pasta)
See more of Abigail Spooner’s recipes

Ingredients

  • 400g trimmed raw beetroot, peeled and coarsely grated
  • 5 spring onions, finely chopped
  • 2 garlic cloves, crushed
  • 75g plain flour
  • 1 medium egg, beaten
  • 125g vegetarian soft goats’ cheese, crumbled
  • 2 tbsp olive oil
  • 4 tbsp light mayonnaise
  • ½-1 tbsp wholegrain mustard, to taste
  • 4 brioche burger buns, halved
  • 4 small handfuls lambs lettuce or other soft salad leaves

Step by step

  1. Put the grated beetroot in a clean J-cloth and squeeze out as much liquid as possible, over the sink. Tip into a large bowl and mix with the spring onions, garlic, flour and egg. Season well and stir through the goats’ cheese until roughly combined.
  2. Shape into 4 burger patties (8-10cm in diameter), firmly compacting the mixture so that it holds its shape. Heat the olive oil in a large frying pan and fry the patties over a medium-high heat for 4-5 minutes on each side until crisp and darker in colour on the outside, and piping hot throughout.
  3. Meanwhile, stir together the mayonnaise and mustard. Transfer the beetroot patties to a plate and lightly toast the burger buns in the same pan.
  4. Top each burger bun base with a handful of leaves, followed by a beetroot patty, a dollop of mustard mayo and the bun lid.

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