by in Recipes October 11, 2018

I am still using up the produce from my garden after this fabulous Summer.  I used the last of the Beetroot to make Beetroot Burgers.  I specifically used Vegetarian Friendly Cheese, as my daughter is vegetarian!!  I used Buckwheat Flakes as a binding agent as I don’t eat wheat and this also makes them Gluten Free.

  • 420g grated Beetroot
  • 120g Feta Cheese, crumbled into small pieces
  • 100g Toasted Pine Kernels
  • 80g strong tasting Goats Cheese (if not vegetarian, can use Parmesan Cheese)
  • 1 bunch Spring Onions, finely sliced
  • 50g Buckwheat Flakes
  • 1 bunch Mint, chopped
  • Juice 1/2 lemon
  • Freshly ground Black Pepper
  • 4 tablespoons Extra Virgin Olive Oil
  • Hummus, Lettuce, Tomato, Onion to serve with the “burger”

Put 2 tablespoons of the Extra Virgin Olive Oil in a frypan, and gently saute the grated Beetroot and sliced Spring Onions.  You don’t want them to color, just soften a little bit.  This takes approximately 5 minutes.  Leave to cool slightly.

Place all the other ingredients into a bowl.

Mix the Beetroot and Spring Onion mixture into the other ingredients and form into patties.

Now add the other 2 tablespoons of Extra Virgin Olive Oil to the frypan, and cook your patties.  Again you don’t need the temperature too high, you want to get a nice brown color on the outside and heat them through on the inside.  Turn them over when they are nicely browned and brown the other side.  This took me approx 8 minutes.

I used IceBerg Lettuce as my “bun” as I don’t eat wheat.   I put some Hummus, sliced Tomato and finely sliced Red Onion in my burger.  I also baked some Potatoes in the oven, and served these sliced along side the burger.   A healthy interpretation of “Burger and Chips”!!!

My daughter used a burger bun and then added her fillings.