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Inside-out beetroot and fetta burgers

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Create a family favourite with a twist! These beetroot and fetta burgers swap out the bread bun for crispy lettuce instead. Quick to prep and delicious, they make a great vegetarian dinner option.

  • Serves4
  • Cook time20 minutes
  • Prep time20 minutes
Inside-out beetroot and fetta burgers


  • 400g peeled cooked beetroot, coarsely grated
  • 150g fetta, crumbled
  • 2 spring onions, thinly sliced
  • ¼ cup finely chopped flat-leaf parsley
  • 2 Coles Brand Australian Free Range Eggs, lightly whisked
  • 1½ cups (105g) fresh breadcrumbs (made from day-old bread)
  • 2 tbs olive oil
  • 200g Greek-style yoghurt
  • 1 tbs lemon juice
  • 2 tbs finely chopped mint
  • 1 tbs finely chopped dill
  • 8 butter lettuce leaves
  • 1 Lebanese cucumber, cut into ribbons
  • 1 carrot, peeled, cut into matchsticks
  • ½ red onion, thinly sliced

Check ingredient labels to make sure they meet your specific dietary requirements and always consult a health professional before changing your diet. View dietary information here.

Percentage Daily Intake information on our recipes is calculated using the nutrition reference values for an average Australian adult.


  1. Step 1

    Place the beetroot on a piece of paper towel. Squeeze out excess liquid. Transfer to a bowl. Add the fetta, spring onion, parsley, egg and breadcrumbs. Season well. Divide the mixture into 8 portions and shape into patties.
  2. Step 2

    Heat the oil in a large frying pan over medium-high heat. Cook patties, in batches, for 3-4 mins each side or until golden and heated through.
  3. Step 3

    Meanwhile, combine yoghurt, lemon juice, mint and dill in a small bowl.
  4. Step 4

    Place the lettuce on serving plates. Fill with cucumber, carrot, red onion and patties. Top with yoghurt mixture.