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.