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Beet burgers

These beautiful juicy veggie burgers are tender, crunchy and full of flavour. The ingredients used are just a guideline, you could make them with other veggies and grains. Best enjoyed with smashed avocado, chopped cilantro and some fries or salad on the side.

Course Main Course
Cuisine Mediterranean, vegetarian
Keyword beetroot, burger, healthy, vegetarian
Prep Time 40 minutes
Cook Time 20 minutes
Total Time 1 hour
Servings 9 servings
Author Silvia Sampere

Ingredients

  • 4 medium beetroots (fits size) grated
  • 1 large carrot grated
  • 1/2 courgette grated
  • 1 red onion finely chopped
  • 3/4 cup brown rice (or millet/couscous/quinoa...) boiled
  • 1 cup almond flour
  • 4 small eggs whipped
  • 50 g feta cheese (optional)
  • 1 stick lemongrass finely chopped (optional)
  • 2 tbsp olive oil
  • 3 tsp salt
  • 1 tsp black pepper

Toppings

  • Herby sauce
  • Smashed avocado
  • Chopped cilantro
  • Caramelised onions

Instructions

  1. Mix the grated veggies (beetroot, carrot and courgette) in a large bowl. Place on a kitchen towel, and strain as much water as you can. Place veggies back into the bowl.

  2. Add the eggs, rice, flour, feta, lemongrass and condiment with olive oil, salt and pepper. Mix well until a sticky "dough" is formed. If the dough is too wet, add flour (almond, chickpea, any kind!). If it's too dry or not, add olive oil or an extra whipped egg.

  3. Start forming small balls with the veggie dough and flatten them to create a burger shape. To make this step easier, if you have time, leave the dough in the fridge for 30 minutes. 

  4. Now we are going to seal the burgers on both sides so they don't break. Set a non-stick pan to medium heat. Drizzle some olive oil and when it's hot, add the burgers. Press with a spatula to flatten and if the burger starts to break, use the spatula to bring it back together. After 3 mins, flip and cook on the other side. Cook for another 2-3 minutes. If necessary, reduce heat slightly.