Susie Drage
Music, Art & Cookery
The Cookery Book
Grilled Beetroot and Feta Burgers




Beetroot & Feta Burger
Makes 6-8 burgers, depending on the size
This is another GUEST RECIPE from Kitchen Stories, which we recently tried out at
a family lunch with great success. It was teamed up with a delicious side dishes of sliced fresh mangoes, an Avocado, Mint and Pea Puree, Best Lentil Salad Ever, Roasted Sweet Potato Wedges and Roasted Fennel with Yellow Peppers & Tomatoes. (Links given below)
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Ingredients
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3 cups / 750 ml grated raw beetroots (approx. 3-5 beets) (or substitute with 1 kg carrots)
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1.5 cups / 375 ml / 150g rolled oats or flakes of your choice
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1 small onion
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7 oz / 200g sheep’s feta cheese or firm tofu
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2 cloves garlic
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2 tablespoons cold-pressed olive oil
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2 organic eggs
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1 handful fresh basil
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Salt/pepper
Toppings:
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lettuce
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mango
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avocado
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tomatoes
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onions
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tomato relish
Method
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Peel and grate beets, onion and garlic on a box grater or use a food processor with the grating blades attached.
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Place the grated vegetables in a large mixing bowl.
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Add olive oil, eggs and rolled oats and mix everything well.
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Add sheep’s cheese or tofu, basil, salt and pepper and stir to combine. Set aside for about 30 minutes, so the oats can soak up the liquid and the mixture sets (this step is important for the patties to hold together).
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Try shaping a patty with your hands. If the mixture is to loose, add some more oats. Form 6-8 patties with your hands.
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Grill the beetroot burgers a couple of minutes on each side – or fry them in a frying pan by heating a knob of coconut oil or ghee and fry until golden on both sides.
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Serve with grilled sourdough bread and toppings of your choice.
We served these Beet Burgers without bread but with side dishes of sliced fresh mangoes, an Avocado, Mint and Pea Puree, Best Lentil Salad Ever, Roasted Sweet Potato Wedges and Roasted Fennel with Yellow Peppers & Tomatoes.
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I also made carrot burgers with exactly the same recipe as above but substituting the beets with a kilo of carrots.