Beetroot and feta burgers

  • Serves 4
  • Hands-on time 30 min
  • Easy
Vegetarian burgers made with beetroot and feta are delicious and nutritious. Quick, easy and under £5 – this recipe is great for a midweek dinner.

Nutritional info per serving

  • Calories371kcals
  • Fat25.6g (9.3g saturated)
  • Protein13.5g
  • Carbohydrates19.5g (9.9g sugars)
  • Fibre4.3g
  • Salt1.5g
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  • 400g raw beetroot, peeled and coarsely grated 
  • Small bunch spring onions, finely chopped
  • 2 garlic cloves, crushed
  • Small bunch fresh mint, chopped
  • Finely grated zest and juice 1 lemon
  • 3 tbsp plain flour
  • 1 medium free-range egg
  • 200g feta, crumbled
  • 5 tbsp olive oil
  • 200g mixed salad leaves


To serve

  • 4 burger buns (optional)


  1. Working over the sink, wrap the grated beetroot in a clean J-cloth and squeeze out as much liquid as possible. In a large bowl, mix the beetroot, spring onions, garlic, mint, lemon zest, half the lemon juice, 2 tbsp of the flour and the egg, along with a good pinch of salt and pepper. When well combined, stir in the feta.
  2. Form the mixture into 4 burger-shaped patties and coat with the remaining flour. Heat a large frying pan over a medium-high heat with 3 tbsp olive oil and fry the patties for 4-5 minutes on each side until crisp on the outside and cooked through. 
  3. Mix the remaining oil and lemon juice with a pinch of salt and pepper and toss with the salad leaves. Serve the burgers in buns with the salad.
  • Double the ingredients to make 8 patties. Wrap 4 of the burgers in cling film and foil, then freeze. Cook from frozen in the oven at 200°C/180°C fan/gas 6 for 20-25 minutes until piping hot.

From June 2016

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