Beetroot and feta burgers

Name: Beetroot and feta burgers
Yield: Serves 4
Cuisine: British recipes
Ingredients: 400g raw beetroot, peeled and coarsely grated; Small bunch spring onions, finely chopped; 2 garlic cloves, crushed; Small bunch fresh mint, chopped; Finely grated zest and juice 1 lemon; 3 tbsp plain flour; 1 medium free-range egg; 200g feta, crumbled; 5 tbsp olive oil; 200g mixed salad leaves; To serve; 4 burger buns (optional)

Easy
June 2016

Easy
June 2016

Serves 4
Hands-on time 30 min

Vegetarian burgers made with beetroot and feta are delicious and nutritious. Quick, easy and under £5 – this recipe is great for a midweek dinner.

Vegetarian recipes

Nutrition: per serving

Calories: 371kcals
Fat: 25.6g (9.3g saturated)
Protein: 13.5g
Carbohydrates: 19.5g (9.9g sugars)
Fibre: 4.3g
Salt: 1.5g

Nutrition: per serving

Calories: 371kcals
Fat: 25.6g (9.3g saturated)
Protein: 13.5g
Carbohydrates: 19.5g (9.9g sugars)
Fibre: 4.3g
Salt: 1.5g

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Ingredients

400g raw beetroot, peeled and coarsely grated
Small bunch spring onions, finely chopped
2 garlic cloves, crushed
Small bunch fresh mint, chopped
Finely grated zest and juice 1 lemon
3 tbsp plain flour
1 medium free-range egg
200g feta, crumbled
5 tbsp olive oil
200g mixed salad leaves

To serve

4 burger buns (optional)

400g raw beetroot, peeled and coarsely grated
Small bunch spring onions, finely chopped
2 garlic cloves, crushed
Small bunch fresh mint, chopped
Finely grated zest and juice 1 lemon
3 tbsp plain flour
1 medium free-range egg
200g feta, crumbled
5 tbsp olive oil
200g mixed salad leaves

To serve

4 burger buns (optional)

Method

Working over the sink, wrap the grated beetroot in a clean J-cloth and squeeze out as much liquid as possible. In a large bowl, mix the beetroot, spring onions, garlic, mint, lemon zest, half the lemon juice, 2 tbsp of the flour and the egg, along with a good pinch of salt and pepper. When well combined, stir in the feta.
Form the mixture into 4 burger-shaped patties and coat with the remaining flour. Heat a large frying pan over a medium-high heat with 3 tbsp olive oil and fry the patties for 4-5 minutes on each side until crisp on the outside and cooked through.
Mix the remaining oil and lemon juice with a pinch of salt and pepper and toss with the salad leaves. Serve the burgers in buns with the salad.

Method

Working over the sink, wrap the grated beetroot in a clean J-cloth and squeeze out as much liquid as possible. In a large bowl, mix the beetroot, spring onions, garlic, mint, lemon zest, half the lemon juice, 2 tbsp of the flour and the egg, along with a good pinch of salt and pepper. When well combined, stir in the feta.
Form the mixture into 4 burger-shaped patties and coat with the remaining flour. Heat a large frying pan over a medium-high heat with 3 tbsp olive oil and fry the patties for 4-5 minutes on each side until crisp on the outside and cooked through.
Mix the remaining oil and lemon juice with a pinch of salt and pepper and toss with the salad leaves. Serve the burgers in buns with the salad.

delicious. tips

Double the ingredients to make 8 patties. Wrap 4 of the burgers in cling film and foil, then freeze. Cook from frozen in the oven at 200°C/180°C fan/gas 6 for 20-25 minutes until piping hot.

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