Beetroot and feta burgers

Beetroot and feta burgers

These quick, easy vegetarian burgers are made with beetroot and feta – make some in advance and freeze ready for your next summer barbecue.

Beetroot and feta burgers

  • Serves icon Serves 4
  • Time icon Hands-on time 30 min

These quick, easy vegetarian burgers are made with beetroot and feta – make some in advance and freeze ready for your next summer barbecue.

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

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)
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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.

Nutrition

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

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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