Beetroot & feta burgers
Serve these vibrant and tasty burgers wrapped in a lettuce leaf ‘bun’ or simply with a green salad
Servings
6 small burgers
About this recipe
These colourful burgers get a fresh lift from mint – a herb that’s not just about flavour. Mint is packed with antioxidants and properties that aid digestion, while its essential oils can help boost alertness and cognitive function. Combined with the earthy sweetness of beetroot and tangy feta, these burgers offer a delicious twist on vegetarian eating.
Ingredients
400g raw beetroot, peeled and coarsely grated
4 spring onions, finely chopped
2 garlic cloves, crushed
12 large mint leaves, finely chopped
Zest of a lemon
80g quinoa flakes (or you can use oats)
1 medium free-range egg
200g firm feta, crumbled
Instructions
Step 1
In a large bowl, mix the beetroot, spring onion, garlic, mint, lemon zest, quinoa flakes and egg. When well combined, stir in the crumbled feta.
Step 2
Heat the oven to 180C. Using two large spoons, place 6 heaps of the mixture onto a baking tray lined with greaseproof paper and form into 6 burger-shaped patties. Bake for 25 minutes, or until they start to darken in colour. Alternatively, heat a large frying pan over a medium-high heat with 3 tbsp coconut oil and fry the patties for 4-5 minutes on each side until crisp on the outside and cooked through.
Chef’s tips
While you can make these by hand, a food processor makes quick work of the prep. Start by pulsing the spring onion, garlic and mint until finely chopped. Add the beetroot, lemon zest, quinoa flakes and egg, then pulse briefly – just 2-3 seconds to combine. For the best texture, fold the crumbled feta in by hand at the end to maintain its distinct pockets of salty flavour.
If you have time, chill the burgers for 20 minutes in the fridge before cooking, to firm them up.