Beetroot and Feta Burger Recipe

Try this tasty vegetarian combo for an alternative in your burger

Beetroot and feta burgers. Picture / Babiche Martens.

Beetroot was always such an unassuming vegetable when we were growing up. It would either be pickled or thrown in with roasted vegetables. Colourful and full of goodness, now beetroot appears on the most stylish of menus around town. Indeed, one of The French Cafe’s most iconic dishes is its beetroot tart. For an easier approach, try beetroot grated and mashed into this yummy burger patty. Then pile on your favourite fillings and add a tasty aioli, or make a dressing with tahini and lemon juice. These patties make a good alternative to the traditional steak burger — and you can still add a fried egg if you wish.

Makes 4

1 large raw beetroot, grated
2 cloves garlic, crushed
1/3 cup coconut flour or other flour
½ red onion, chopped finely
1 spring onion, chopped finely
¼ tsp cumin
80g crumbled feta
2 Tbsp oil for cooking
To serve: Burger buns, lettuce, tomato and aioli or tahini dressing

1. In a large bowl place the beetroot, garlic, flour, onion, spring onion, cumin and feta. With a fork, combine really well until the mixture sticks together.

2. Shape the mix into four even-sized patties. Refrigerate until ready to cook.

3. Heat a little of the oil in a pan. Cook the patties for 4 or 5 minutes each side. Keep hot in the oven while you heat your buns.

4. Serve with your favourite filling.

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New Zealand Herald

New Zealand Herald

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