Beetroot Burgers


beetroot burger

These Beetroot Burgers make a regular appearance on our dinner table. Other than my beetroot-shunning daughter (who normally gravitates towards anything pink), everyone I've ever cooked one of these for is bowled over with how fantastic these ruby red burgers are.

But I'm not blowing my own trumpet - this recipe is well and truly stolen. I was just lucky enough to have discovered and try it. It hails from a favourite blog of mine Green Kitchen Stories: an inspirational blog full of beautifully shot ΓΌber-healthy vegetarian food made with natural ingredients, whole grains, good fats, fruit and vegetables. If you like the look of these burgers, I strongly recommend you visit their website where you will also find recipes for Beetroot & Millet Burgers and Portobello & Peach Burgers.

beetroot burger

Beetroot Burgers

750 ml grated beetroot (approx 4 - 5 beets)

150g rolled oats

1 small onion

200g feta cheese

2 garlic cloves

2 tbsp olive oil

2 free-range eggs

1 handful of fresh basil

Salt + pepper

Peel and grate the beets (wearing rubber gloves if you don't want pink hands), the onion and the garlic using the course side of a box grater or a food processor with the grating bland attached. Place all the grated vegetable in a large bowl.

Add the olive oil, eggs and oats and mix everything well. Crumble in the feta, tear in the basil leaves and season with salt and pepper before giving it one last stir to ensure the ingredients are well combined. Leave the mixture in its bowl to stand for 30 mins. This step is important as it allows the oats to soak up the liquid which means your formed patties will hold nicely together.

Try shaping a patty with your hands. If the mixture is too loose add more oats. Form 6 - 8 patties with your hands. You can now either grill the patties for a few minutes on each side, or do as I do and fry them in a little olive or coconut oil until golden, blotting them on some kitchen paper before transferring them to a bun.

I like a soft bun for my burgers, but you can replace with your bread of choice. Likewise for the toppings. I normally have a dollop of mayo, salad leaves, tomato, thinly sliced red onion and some slices of creamy avocado. A dash of sweet chilli sauce is a divine addition too.

As this recipe produces more patties than I would normally cook in one go, I interleave the uncooked patties with little squares of greaseproof paper and pop them into a tupperware box and then into the freezer. When you want one, just defrost in the fridge and cook as above. Perfect fast food.

Recipe: Green Kitchen Stories |Β Photography: Buttercup Days.