Beetroot, Walnut & Goat’s Cheese Burgers

I’ve been a long-time fan of The Happy Pear café & although gifted with their cookbook last year I hadn’t gotten around to trying many dishes from it so when a few friends were coming around for dinner lately I decided to whip it out and adapt their beetroot, walnut and feta burgers’ recipe for my wheat and lactose-free goats cheese, almond flour version. In the guys version they also use cheddar cheese which again I swapped for nutritional yeast which is a cheesy tasting B12 supplement found in all good health stores.


The recipe was really simple to put together and the burgers were light but filling thanks to the nutty additions and the gooey cheese! The great thing about making these burgers in my home in Ireland was using the fresh mint, parsley, beetroot and spring onions straight from my parent’s vegetable patch! Fresh, organic goodness from right outside the kitchen window – ideal.


Makes 4-6 burgers depending on how big you like ’em!

140g Toasted Walnuts

400g Cooked Beetroot

4 tbsps Fresh mint (chopped)

4 Spring onions

100g Goats cheese

80g Nutritional yeast

150g Ground Almonds

2 tbsp Coconut Oil


Roast Carrot Hummus & Fresh Parsley

I served the burgers with roast carrot hummus (I highly recommend this!) and a tamari roasted portobello mushroom that I topped with a scoop of mashed chili sweet potato and some leftover burger mix and then baked for a further few minutes to crisp up.

Start by pre-heating the oven to 200.C

I like to get all my ingredients prepared for use first as it makes it easier once you start cooking and putting the recipe together.

So to follow my lead, scrub and grate the uncooked beetroot then chop the spring onions.

Roughly chop or crumble the goats cheese and the walnuts. If you bought your walnuts un-toasted just pop them in a dry pan for less than 5 minutes to toast. Keep a close eye on them as they can burn very easily and once happy with their colour, remove from the pan so they don’t continue to toast.

Heat the oil in a pan and cook the beetroot and spring onions for approx. 5 minutes then set aside to cool.


In a large bowl, combine the beetroot mixture with the goats cheese, nutritional yeast, walnuts, mint and ground almonds and mix well with your hands (this part is messy – Wear gloves to avoid pink hands!).

Season with a good pinch of sea salt and black pepper then shape into your desired burger sizes.

Place the burgers on a baking tray and bake for approx. 25 minutes, turning halfway.

Top with hummus, fresh herbs or sprouts and enjoy!







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