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 lentil salad and an avocado and mint pea puree.

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Ingredients

 

3 cups / 750 ml grated raw beetroots (approx. 3-5 beets)
1,5 cups / 375 ml / 150 g rolled oats or flakes of your choice
1 small onion
7 oz / 200 g sheep’s feta cheese or firm tofu
2 cloves garlic
2 tbsp cold-pressed olive oil
2 organic eggs 
1 handful fresh basil
Salt/pepper

Toppings:
lettuce or cabbage
mango 
avocado
tomatoes
onions

 

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AND THIS IS WHAT YOU DO........

 

1. Peel and grate beets, onion and garlic on a box grater or use a food processor with the grating blades attached.
    

2. Place the grated vegetables in a large mixing bowl.
    

3. Add olive oil, eggs and rolled oats and mix everything well.
    

4. 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).
    

5. Try shaping a patty with your hands. If the mixture is to loose, add some more oats. Form 6-8 patties with your hands.
    

6. 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.
    

7. 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.

 

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