Beetroot and feta burgers
- Published: 2 Aug 16
- Updated: 18 Mar 24
These quick, easy vegetarian burgers are made with beetroot and feta – make some in advance and freeze ready for your next summer barbecue.
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
- 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.
- 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.
- 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.
- Recipe from June 2016 Issue
Nutrition
- 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
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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