Beetroot and feta burgers

Beetroot and feta burgers
  • Serves icon Serves 4
  • Time icon 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.

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

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)

Method

  1. 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.
  2. 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.
  3. 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

  1. 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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