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Beetroot & Feta Burgers

by Evelyn Liu


for 6 small sliders

  • 1 ⅔ cups
    beetroot, grated (250 g)
  • 1 cup
    sweet potato, grated (200 g)
  • 1 ½ teaspoons
  • ½ teaspoon
    black pepper
  • ½ teaspoon
    garlic granules
  • 1 teaspoon
    smoked paprika
  • 1 lemon, zested
  • 1 tablespoon
    fresh coriander, chopped
  • 3 tablespoons
  • 1 cup
    feta cheese (115 g)
  • 2 eggs
  • ⅓ cup
    breadcrumb (40 g)
  • oil, for frying


  • ½ cup
    greek yogurt (100 g)
  • ½ cucumber, grated
  • 1 clove garlic, crushed
  • 1 tablespoon
    fresh mint, chopped
  • ½ lemon, juiced
  • ¼ teaspoon
    black pepper
  • ½ teaspoon

To serve

  • burger bun
  • rocket salad
    Calories 355
    Fat 21g
    Carbs 24g
    Fiber 2g
    Sugar 10g
    Protein 15g

Estimated values based on one serving size.



  1. To a large bowl, add the beetroot, sweet potato, salt, black pepper, garlic granules, smoked paprika, lemon zest, coriander, tahini, feta, eggs, and breadcrumbs. Mix until thoroughly combined. You should achieve a wet, sticky mixture that should just about come together when formed into a burger.
  2. Next place a large frying pan over a low-medium heat and add around 1 cm (½ in) of oil. You need enough oil so the burgers are at least halfway covered with the oil when they are in the pan.
  3. Once the oil is warm, cook the burgers for around 5 minutes per side or until cooked through and golden brown on the outside. Remove from the pan and drain excess oil on kitchen paper.
  4. To prepare the tzatziki, add the Greek yoghurt, cucumber, garlic, mint, lemon juice, black pepper, and salt to a bowl and mix thoroughly. Refrigerate until ready to serve.
  5. Place your beetroot patty onto a burger bun, top with tzatziki and rocket salad.
  6. Enjoy!




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