Beet, Rice and Goat Cheese Burgers Recipe (2024)

Not listed in the ingredients are bread crumbs. They are key to holding burgers like this together. If you are not following a gluten free diet, you might want to try that if you make them again.

I didn't need bread crumbs to bind them but, after forming the burgers I froze them! So when I fixed one it was still partly frozen. I also baked it a bit longer. I thought it was a delicious veggie burger.

Delicious. I did not use 2 c of rice more like a 1/4 c. I added coarsely chopped toasted walnuts and used Feta cheese. Made thick patties and cooked in a HOT cast iron skillet sprayed with Pam. Served with a kale salad.

These were tasty and speedy with precooked beets. I used dill and added 1/2 tsp of ancho chile powder just because it was sitting there. Froze them for 10 minutes before cooking. Served as entrees, without buns, and that was just fine. Will make again.

I’ve made these twice now. I have not needed to add bread crumbs, but I make them in a big batch uncooked and freeze them. I put them in the oven still frozen. I’ve used both fresh sage and fresh mint. It seems like just about any herb could do well in them. This recipe is now a family favorite.

I doubled this recipe, came out delicious! A couple things: I ended up roasting the beets once grated (didn't read the recipe closely enough); I added garlic; no bread crumbs needed - the egg, pureed beans, and cheese were plenty moist. Served with roasted potatoes and sauteed beet greens...

I enjoyed these and they held together very well for me. If you are using a food processor on the beans I suggest using it to chop the herbs as well, then use the grater attachment (if you have) to grate the beets. Saves prep and cleanup time since you already have it out.

A a few other folks noted, I made these as directed except for being heavy-handed with the herbs, and then froze as patties. When I want one, I defrost partially, brown on both sides, and pop in a 375 oven for 10 minutes. Definitely not trying to recreate a beef burger by any stretch but a really tasty veggie burger option. I usually don't bother with a bun at all...the rice is plenty of starch for me.

Just made these with plenty of fresh sage and thyme. I was looking for something other than borscht for our garden beets to freeze for later. Fresh and different. Didn’t need breadcrumbs to bind.

These really would benefit from some spices, like cumin or chili. They are super bland, I used 1/2 tsp of salt since it didn’t indicate how much, would definitely up it to 1 tsp. Followed the cooking directions, but they were pretty mushy, didn’t crumble.

Meh, not bad but not something I'd make again. There's better veggie burger recipes out there. The patties are very soft to work with so you definitely need to refrigerate before shaping and cooking, and they need more goat cheese. I used canned cooked beets for simplicity but roasting my own probably would have made them more flavorful.

these were really good and easy to work with. I like them much better than store-bought veggie patties. they do look too much like raw meat, and I would like to try with golden beets.

I added some preserved lemon to up the citrus notes. As written I found the mix a little moist but I had some pooha on hand that worked wonderfully to tighten it up. Very tasty. Will make again.

Meh. We thought they were a bit bland and could have used more cheese. Also, mine came out looking the color of raw ground meat, which was not exactly appetizing.

A a few other folks noted, I made these as directed except for being heavy-handed with the herbs, and then froze as patties. When I want one, I defrost partially, brown on both sides, and pop in a 375 oven for 10 minutes. Definitely not trying to recreate a beef burger by any stretch but a really tasty veggie burger option. I usually don't bother with a bun at all...the rice is plenty of starch for me.

I enjoyed these and they held together very well for me. If you are using a food processor on the beans I suggest using it to chop the herbs as well, then use the grater attachment (if you have) to grate the beets. Saves prep and cleanup time since you already have it out.

Can someone tell me why you preheat your oven in step 1? I don’t see any further steps that involve using an oven. Should I bake the patties before frying them? I feel like I’m missing something.

This was simple and delicious. I cooked it for a little longer, just so that it held together better (which it did) -- 2 minutes per side in the pan, and then a total of 12 in the oven. We had it with a dollop of guacamole on top, alongside grilled salmon. Great meal.

I’ve made these twice now. I have not needed to add bread crumbs, but I make them in a big batch uncooked and freeze them. I put them in the oven still frozen. I’ve used both fresh sage and fresh mint. It seems like just about any herb could do well in them. This recipe is now a family favorite.

Loved these burgers the second day. Will make again, but will always make them a day before and then reheat them.

I wasn’t wild about these. They didn’t hold together at all so they were hard to flip in the pan. They were also kind of beany. I have another beet burger recipe made with beets, rice and feta that I much prefer. No beans.

Used feta, mixed brown and wild rice, shaped directly on the baking tray,forgot to brown, baked at 425 Fantastic, hit with my meat eaters

I made with recipe and it was amazing but next time will add ray floor or bread crumbs to hold burgers :)

Just made these with plenty of fresh sage and thyme. I was looking for something other than borscht for our garden beets to freeze for later. Fresh and different. Didn’t need breadcrumbs to bind.