Ever since travelling to Phenom Penh Cambodia and trying The Vibe Cafe (Cambodias first fully vegan restaurant) Nomad Burger I have had a little bit of obsession with veggie burgers. The thing I love most about veggie burgers is all the different experimenting you can do. So many different kind of vegetables, beans, flours, nuts/seeds that you can use, and the spice/flavouring options are almost endless.
First I made these Sweet Potato and Black Bean Burgers with a mexicany flavour, and then a Greek Veggie Burger using chickpeas and sweet potatoes and now it’s time to introduce you to this Chickpea and Beetroot Burger with Whipped Feta.
Beetroot is already earthy and slightly sweet but by roasting them, they become caramelised which really enhances those flavours and makes the beets much more rich and sweeter. Adding a deeper flavour to the burger patties. This is the key to taking this burger from an 8 to I can’t stop eating this.
Watch the video for Chickpea and Beetroot Burgers here:
Tips for roasting beets:
- Roast with skin on, be careful not to break it when washing the beets
- Trim the leaves but leave at least 2 cm of stalk attached
- Roast wrapped in foil
- You will know they are ready when a skewer can easily pierce the flesh
- Peel roasted beetroot whilst still warm. Wear gloves to avoid staining your hands
Feta and Beetroot go so well together and balance each other out so whipped feta on beetroot burgers was a no brainer. And if you’ve never had whipped feta before, oh boy I’m happy to introduce you. SO GOOD.
Any leftover whipped feta can be used as a spread for other things like crackers and toast or if you refrigerate it, it becomes a little harder and can be used as a dip.
I’m not huge on trying to make vegan/vegetarian meals look like real meat, it just doesn’t really make sense to me so it wasn’t my intention to do that but the deep pinkish/purple colour the beets add to the patties makes them look like real meat. Even my partner asked me if they were beef when I was preparing this recipe (pre cooking). I thought it was pretty cool.
USE #tillyeats or TAG ME ON INSTAGRAM @TILLYEATS IF YOU MAKE THIS RECIPE, I LOVE SEEING YOUR CREATIONS!
Also if you could rate the recipe below I would be forever grateful – it makes me feel good ( yay internet points) and also helps me understand what you guys like 😛
8 ingredient vegan beetroot burger patties that are crispy and not mushy served with a slightly tangy whipped feta sauce. Delicious and nutritionally dense!
- 1 400g can chickpeas liquid drained
- 1 cup oatmeal
- 2 small beetroots roasted
- 2 cloves garlic minced
- 1 lemon zested
- 1 tsp dried oregano
- 1 tsp dried basil
- 1 tsp dried mint
- 100 grams feta cheese
- 4 tbsp greek yogurt
- 1 clove garlic minced
- 1 tsp dried basil
- 1 tsp dried mint
- 1/2 tsp chilli flakes
- 2 tbsp olive oil
- 4 buns
- red onion
- rocket or spinach
In a food processor add all the burger patty ingredients and process until everything comes together. Form into patties and place in the fridge to chill for 30 minutes.
In the meantime make the whipped feta by adding all the whipped feta ingredients to a food processor and pulsing until everything is smooth.
To cook the patties either heat some olive oil in a fry pan over medium heat for 5 minutes each side or until firm and golden.
Alternatively bake them in oven by heating the oven to 180°C/350°F. Arrange the patties in a single layer on a greased baking tray. Bake for 45 minutes, flipping half way through.
Serve with rocket or spinach, tomatoes, red onion and whipped feta.
Calories are for beetroot patties and a serving of whipped feta only.
Serving of whipped feta is 1 tbsp
NOTE: All images and text on this website are protected by copyright. Please do not post or republish this recipe/images without permission from me -Tilly. If you want to share this recipe, please share the link rather than the whole recipe. Thank you so much!