Beetroot & Goats Cheese Burger

April 7, 2022

Crispy on the outside and beautifully soft on the inside, these Vegetarian Beetroot Burgers pair perfectly with creamy goats cheese, rocket and red onion. A great #MeatlessMonday option serve with our Warm Potato Salad with Lemon Dressing to make a fab veggie feast!

To make this recipe vegan, simply sub the goats cheese for a soft vegan cheese of your choice or, herbed vegan mayo/sauce   or a splash of gorgeous  Green Goddess Dressing

You may also like these:

Sweet Potato & Red Bean Burger with Herbed Yoghurt Sauce

Chickpea Burger Wit Sweet Chilli Sour Cream

Blackbean Burger 



5 tbsp Nuttelex

700 g raw beetroots, cut in half

1 tbsp each of olive oil + Nuttelex (for frying)

1 tsp ground coriander

2 tsp ground cumin

100 g potato flour or oat flour, plus extra for shaping burger patties

1/2 bunch of parsley, chopped

1 large onion, chopped

2 x 400 g cans of chickpeas, drained and rinsed

zest of one lemon

1 medium red onion, thinly sliced

1 large tomato, sliced

120 g bag of rocket leaves

4-6 portions of goat's cheese or vegan soft cheese or vegan mayo

6 burger buns


1Take a couple of pieces aluminium foil and place beetroot halves in the middle. Sprinkle with cumin & coriander powder and then dollop generously with 2 tablespoons of Nuttelex and bring foil edges together to seal as a small parcel.

2Place foil parcels on a small tray and bake in oven for 40 min or until tender, test with a sharp knife - if it goes in easily, they are done. Allow the parcels to cool completely, then on rubber gloves (to prevent your hands from staining) and remove the beetroot skins.

3Next, in a frying pan add a tablespoon of Nuttelex then sauté the chopped onion until brown, then set aside in a bowl and allow to cool.

4Heat together the 1 tbsp of Nuttelex and olive oil in the same frypan & fry 3/4 ‘s of the chickpeas until crispy. Then set aside.

5Place the cooled onion in a food processor with the crispy chickpeas, beetroot pieces, parsley, lemon zest, potato or oat flour, and season with a good pinch of salt & cracked pepper and pulse well to combine.

6Allow mixture to relax for 1/2 hour before forming into patties about the size of your buns and then roll each patty in the reserved flour.

7In a large frypan melt two tablespoons of Nuttelex with a splash of olive oil on a medium heat and then fry patties on each side for 3-5 minutes.

8To serve, generously spread the goats cheese (or vegan alternative) on one half of the bun, add your beetroot patty (we double stacked), a slice of tomato, a few pieces of red onion plus a good handful of rocket and then top with the other end of your bun. (Note: toasted buns taste great too)