BEETROOT & FETA BURGERS RECIPE BY TASTY
Here's what you need: beetroot, sweet potato, salt, black pepper, garlic granules, smoked paprika, lemon, fresh coriander, tahini, feta cheese, eggs, breadcrumb, oil, greek yogurt, cucumber, garlic, fresh mint, lemon, black pepper, salt, burger bun, rocket salad
Provided by Evelyn Liu
Categories Dinner
Yield 6 small sliders
Number Of Ingredients 22
Steps:
- To a large bowl, add the beetroot, sweet potato, salt, black pepper, garlic granules, smoked paprika, lemon zest, coriander, tahini, feta, eggs, and breadcrumbs. Mix until thoroughly combined. You should achieve a wet, sticky mixture that should just about come together when formed into a burger.
- Next place a large frying pan over a low-medium heat and add around 1 cm (½ in) of oil. You need enough oil so the burgers are at least halfway covered with the oil when they are in the pan.
- Once the oil is warm, cook the burgers for around 5 minutes per side or until cooked through and golden brown on the outside. Remove from the pan and drain excess oil on kitchen paper.
- To prepare the tzatziki, add the Greek yoghurt, cucumber, garlic, mint, lemon juice, black pepper, and salt to a bowl and mix thoroughly. Refrigerate until ready to serve.
- Place your beetroot patty onto a burger bun, top with tzatziki and rocket salad.
- Enjoy!
Nutrition Facts : Calories 368 calories, Carbohydrate 27 grams, Fat 22 grams, Fiber 3 grams, Protein 16 grams, Sugar 11 grams
BEAUTIFUL BEETROOT & FETA PATTIES
Tasting great and and bringing a vibrant purple to your plate, these beetroot & feta patties will make the perfect lunch or light dinner
Provided by Sara Buenfeld
Categories Lunch, Main course
Time 25m
Number Of Ingredients 13
Steps:
- Pat the beetroot dry with kitchen paper. Tip into a bowl and stir with the feta, spring onions, herbs, eggs and breadcrumbs. Season and shape into 18 patties.
- Heat the olive oil in a large frying pan, add the patties in batches and cook for 4-5 mins each side until firm and golden. Meanwhile, mix the yogurt with the tahini and 2 tbsp water, and warm the flatbreads (I do this over a gas flame so that they char a little, but it can be done in a microwave or oven instead).
- Spread the warm flatbreads with some of the tahini yogurt, then add the salad items. Top with the hot patties, squeeze over some lemon juice, then roll up and eat with your fingers.
Nutrition Facts : Calories 218 calories, Fat 13 grams fat, SaturatedFat 6 grams saturated fat, Carbohydrate 16 grams carbohydrates, Sugar 4 grams sugar, Fiber 2 grams fiber, Protein 10 grams protein, Sodium 1.7 milligram of sodium
BEETROOT BURGER
Looking for a vegan burger with bite and bags of flavour? Look no further - we're confident that meat-eaters, veggies and vegans alike will love this beetroot burger recipe
Provided by Cassie Best
Categories Dinner, Main course, Supper
Time 1h10m
Yield Makes 8 burgers
Number Of Ingredients 20
Steps:
- Put the onion in a food processor and pulse until it resembles rice. Heat 1 tbsp oil in a large frying pan, tip in the onion and fry for 10 mins until soft and just golden. Stir in the garlic and fry for 1 min more. Tip the mixture into a large bowl.
- Put the mushrooms in the food processor and pulse until they also resemble rice. Heat the remaining oil in the pan, add the mushrooms and fry for 10-15 mins, until any liquid that's released has evaporated and the mushrooms are tender. Tip into the bowl with the onions.
- Put the tofu, beetroot, beans, tomato purée, mayonnaise, miso, flour and flaxseed in the food processor with some seasoning and blitz until smooth. Scrape into the bowl with the veg. Add the pecans and half the rice to the food processor and pulse until finely chopped, or a little chunkier, if you prefer. Tip into the bowl with the veg and tofu mixture, along with the rest of the rice.
- Use your hands to shape the mixture into patties roughly the same size as your burger buns. The patties will be delicate, so chill for at least 30 mins before cooking. If you want to barbecue them, freeze for 30-45 mins first until firm.
- Heat a frying pan over a medium heat or light the barbecue, and brush both sides of the patties with a little oil. Cook for 5-8 mins on each side, turning once after a crust has formed, until charred and hot through to the centre. Avoid moving or turning too often, as they will be more delicate than meat patties. Top with the cheese, if using, for the final minute or so (see tip, below). Toast the buns on the barbecue or in the pan, then spread each with a little chilli jam. Fill with a few lettuce leaves, the patties and some smashed avocado mixed with a squeeze of lime.
Nutrition Facts : Calories 291 calories, Fat 17 grams fat, SaturatedFat 2 grams saturated fat, Carbohydrate 21 grams carbohydrates, Sugar 3 grams sugar, Fiber 6 grams fiber, Protein 12 grams protein, Sodium 0.5 milligram of sodium
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- 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.
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