These Beetroot Burgers make a regular appearance on our dinner table. Other than my beetroot-shunning daughter (who normally gravitates towards anything at all pink), every person I’ve ever cooked one of these for is bowled in excess of with how great these ruby red burgers are.
But I’m not blowing my very own trumpet – this recipe is nicely and really stolen. I was just fortunate sufficient to have discovered and consider it. It hails from a favourite weblog of mine Green Kitchen Stories: an inspirational website full of superbly shot über-wholesome vegetarian foods made with all-natural components, entire grains, excellent fats, fruit and vegetables. If you like the seem of these burgers, I strongly advise you go to their internet site exactly where you will also find recipes for Beetroot & Millet Burgers and Portobello & Peach Burgers.
750 ml grated beetroot (approx 4 – 5 beets)
150g rolled oats
one modest onion
200g feta cheese
2 garlic cloves
2 tbsp olive oil
2 free of charge-range eggs
1 handful of fresh basil
Salt + pepper
Peel and grate the beets (wearing rubber gloves if you don’t want pink hands), the onion and the garlic making use of the program side of a box grater or a food processor with the grating bland attached. Area all the grated vegetable in a big bowl.
Include the olive oil, eggs and oats and mix everything well. Crumble in the feta, tear in the basil leaves and season with salt and pepper just before offering it a single last stir to make certain the ingredients are properly combined. Leave the mixture in its bowl to stand for thirty mins. This phase is crucial as it enables the oats to soak up the liquid which means your formed patties will hold nicely together.
Consider shaping a patty with your hands. If the mixture is as well loose include much more oats. Kind 6 – 8 patties with your hands. You can now both grill the patties for a few minutes on every single side, or do as I do and fry them in a minor olive or coconut oil till golden, blotting them on some kitchen paper before transferring them to a bun.
I like a soft bun for my burgers, but you can replace with your bread of selection. Likewise for the toppings. I usually have a dollop of mayo, salad leaves, tomato, thinly sliced red onion and some slices of creamy avocado. A dash of sweet chilli sauce is a divine addition also.
As this recipe produces much more patties than I would usually cook in one particular go, I interleave the uncooked patties with little squares of greaseproof paper and pop them into a tupperware box and then into the freezer. When you want 1, just defrost in the fridge and cook as over. Perfect rapidly food.
Recipe: Green Kitchen Stories | Photography: Buttercup Days.