These beetroot burgers with feta are a perfect vegetarian option and are ready in under 30 minutes.
Serves: 4Time to make: 25 mins Hands-on time: 10 mins
Ingredients
Units: Metric | Imperial (US)
More weights & measures
- 4 cups raw beetrootbeetsX, coarsely grated
- 4 spring onions, finely chopped
- 2 cloves garlic, crushed
- 3 tablespoons fresh mint, chopped
- 2 teaspoons ground coriandercilantroX (optional)
- Finely grated zest and juice 1 lemon, plus wedges to serve (optional)
- 3 tablspoons plain flourall purpose flourX
- 1 egg
- 1 1/2 cups reduced-fat feta, crumbled
- 3 tablespoons olive oil
- 200g mixed salad leaves
- 4 burger buns (optional), to serve
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Instructions
1 Working over the sink, wrap the beetroot in a clean muslin cloth and squeeze out as much liquid as possible (use rubber gloves or rinse your hands quickly afterwards). In a large bowl, mix the beetroot, spring onions, garlic, mint, coriander (if using), lemon zest, half the juice, 2 tablspoons flour and the egg, along with lots of ground black pepper. When well combined, stir in the feta.
2 Form the mixture into 4 patties and coat with the remaining flour. Heat a large frying pan over a medium heat with 1 tablespoon olive oil and fry the patties for 5–6 min on each side until crisp on the outside and cooked through.
3 Mix the remaining oil and lemon juice, add black pepper and toss with the salad leaves.
Serving suggestion
Serve the burgers in buns, if using, with the salad and lemon wedges, if using.
Nutrition Info (per serve)
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Calories 323 cal
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Kilojoules 1352 kJ
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Protein 14.6 g
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Total fat 16.3 g
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Saturated fat 4.7 g
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Carbohydrates 26.5 g
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Sugar 9.1 g
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Dietary fibre 5.9 g
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Sodium 354 mg
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Calcium 97 mg
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Iron 2.6 mg
Note: This nutrition analysis is a guide only. Nutrition composition will vary depending on the exact ingredients used. See our guides on your optimal daily nutrition intake, and supermarket shopping.
