This is a beet-and-chickpea patty held together with rolled oats and studded with pockets of goat cheese. It takes about 45 minutes start to finish, and the main reason to make it is that it actually tastes like something — the roasted beets give the patty a real flavor backbone that most veggie burgers skip entirely.
What makes this version work
Two things matter here. First, roasting the beets at 400°F before they go into the food processor drives off moisture and concentrates their sweetness — skip that step and you end up with a wet mix that won’t hold a patty shape. Second, fold the goat cheese in by hand after pulsing everything else. If it goes into the processor, it disappears into the mix and you lose the tangy pockets that make each bite interesting. Those two moves are what separate a patty that holds together and tastes good from one that falls apart and tastes muddy.
Troubleshooting
- Patties won’t hold their shape: The beets are still too wet. After roasting, spread them on the sheet pan for a few extra minutes in the oven with the heat off — residual heat keeps drying them without burning. Let the whole mixture rest in the fridge for 15 minutes before shaping.
- Patties stick to the pan: The pan isn’t hot enough before the patties go in. Get the oil shimmering first, then add the patties and don’t move them for at least 3 minutes. They’ll release on their own when a crust forms.
- Bland flavor throughout: Beets need salt at the roasting stage, not just in the final mix. Underseasoning the beets early is the most common reason this burger tastes flat.
- Patties fall apart when flipped: They’re being flipped too early, or the patties were shaped too thick. Keep them to about ¾ inch thick so the center firms up before the outside overcooks.
- Goat cheese melted completely into the patty: The mixture was too warm when the cheese was added. Let the beet-chickpea-oat mix cool for at least 10 minutes after processing before folding in the cheese.
Ingredient notes
- Rolled oats: Use old-fashioned rolled oats, not quick oats. Quick oats absorb liquid faster and can make the patty gummy. Steel-cut won’t work here at all.
- Goat cheese: Fresh chèvre (the soft, spreadable kind in a log) is what you want — not aged or crumbled goat cheese, which is drier and won’t give you the same creamy pockets. For a fully dairy-free version, a firm vegan feta crumbled in works reasonably well.
- Beets: Pre-cooked vacuum-packed beets sold at most grocery stores can substitute for roasting fresh ones, but pat them very dry with paper towels first — they hold significantly more moisture than freshly roasted beets and will make the mix slack. Skip the egg in the mix — it makes the patty mushy and you don’t need it when the oats and chickpeas are doing their job.
Keeping and reheating
Cooked patties keep in an airtight container in the fridge for up to 4 days. To reheat, use a dry skillet over medium heat for about 3 minutes per side — the microwave softens the crust and makes the patty dense. Uncooked shaped patties freeze well for up to 2 months; stack them with parchment between each one and freeze flat. Cook from frozen in a covered skillet over medium-low heat, adding about 4 extra minutes per side, or bake at 375°F until heated through. Don’t thaw them first or they get sticky and hard to handle.
Roasted Beet and Goat Cheese Veggie Burger
Ingredients
Veggie Burger Mixture
- 2 whole beets medium-sized, peeled and cut into quarters
- 1 cup cooked chickpeas drained and rinsed if using canned
- 1 tablespoon olive oil plus extra for brushing
- 1 whole shallot finely chopped
- ¼ cup rolled oats quick-cooking or old-fashioned
- ½ teaspoon salt adjust to taste
- ¼ teaspoon black pepper freshly ground
- 2 ounces goat cheese crumbled
Assembly
- 4 medium burger buns preferably whole wheat or brioche
- 1 cup fresh lettuce or mixed greens
- 4 slices tomato ripe, thickly sliced
Instructions
- Roast the Beets: Preheat your oven to 400°F (200°C). Arrange the peeled and quartered beets on a baking sheet, drizzle with a bit of olive oil, and sprinkle lightly with salt. Roast for about 20 minutes or until the beets are fork-tender. Allow to cool slightly.
- Prepare the Veggie Burger Mixture: In a food processor, combine the roasted beets, chickpeas, shallot, rolled oats, 1 tablespoon of olive oil, salt, and pepper. Pulse until the mixture comes together in a coarse paste. You should still see small bits of beet for added texture.
- Fold in the Goat Cheese: Transfer the mixture to a bowl and gently fold in the crumbled goat cheese. Avoid overmixing to keep the goat cheese bits distinct and prevent them from melting into the mixture prematurely.
- Shape the Patties: With lightly oiled hands, shape the mixture into four evenly sized patties. Each patty should be about 1/2-inch (1.3 cm) thick for an optimal balance of texture and quick cooking.
- Cook the Patties: Increase oven temperature to 425°F (220°C), or alternatively, you can pan-fry. Oven Method: Place the patties on a parchment-lined baking sheet, brush each side with a little olive oil, and cook for 5 minutes, then flip and bake another 5 minutes or until they form a slightly crisp exterior. Pan-Fry Method: Heat a drizzle of olive oil in a skillet over medium-high heat and cook each patty for about 3–4 minutes per side, until golden brown.
- Assemble the Burgers: Toast the buns lightly if desired. Place a patty on each bun, top with lettuce and a slice of tomato, and add any additional condiments (such as a tangy yogurt sauce or a spicy aioli) to taste.
Notes
- Add a teaspoon of balsamic vinegar to the beet mixture for an extra depth of flavor. For a vegan adaptation, replace goat cheese with a vegan feta or skip the cheese altogether and add more chickpeas. If you find the mixture too wet, stir in more oats or breadcrumbs to achieve a firmer texture.
- Serve alongside sweet potato fries or a crisp side salad. Present on a wooden board or slate plate to highlight the rich beet color. Garnish with microgreens for vibrant color contrast.
- Veggie burgers have become a staple in modern cuisine, championing plant-based creativity. Roasted beet and goat cheese offer a sophisticated spin on the classic burger, merging rustic earthiness with velvety tang.
- You can roast the beets a day ahead and store them in the fridge to save time. For a smoother texture, use a mortar and pestle for partial mashing of the cooked beets and chickpeas, but a food processor is faster and more convenient.
Nutrition
Your questions, answered
Can I make the patty mixture ahead of time?
Yes — you can make and shape the patties up to 24 hours ahead and refrigerate them uncovered on a plate. Chilling them actually helps them firm up and makes them easier to cook without falling apart.
Can I bake these instead of pan-frying?
Yes. Bake on a lightly oiled sheet pan at 400°F for about 20 minutes, flipping once halfway through. The crust won’t be as pronounced as pan-frying, but the patties hold their shape well and you don’t need to watch them.
My grocery store only has canned chickpeas — do I need to use dried?
Canned chickpeas work fine. Drain and rinse them, then spread them on a paper towel and press gently to remove as much surface moisture as possible before adding them to the food processor.
Will the beets stain everything?
They will stain your cutting board and hands temporarily. A quick spray of cooking spray on the cutting board before you start makes cleanup easier, and the stain on your hands washes off with soap and a little lemon juice.
More burger recipes to try
- Veggie Sauce Burger Perfection
- Halloumi King Burger Homage
- Spicy Paneer Burger Recipe
- Five Guys Veggie Sandwich Style