Beetroot, fennel, apple and dill burgers
- July 2015
- Makes 8 burgers
- Hands-on time 30 min, plus chilling
This vegetarian burger, made with beetroot, apple, fennel and dill, is adapted from the recipe used in Mildreds restaurant in Soho, London.
- Vegetarian recipes
- 10.8g (1.1g saturated)
- 18g (7.2g sugars)
Make the burgers to the end of step 2 up to 24 hours in advance, then keep them, uncooked and covered, in the fridge until ready to fry.
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