A simple, nutritious, delicious midweek meal. They even taste great cold and chopped into a salad the following day. Only a few store cupboard ingredients so you can make these even when you have limited food in your fridge!
3 beetroots grated
2 red onions, chopped
1/2 cup walnuts
1/2 cup manouri (or feta) cheese grated
1 cup flour (I used half rice flour and half ground almonds)
tsp fresh tumeric, grated
tsp lemon zest
juice of 1/2 lemon
tbsp sumac (optional)
2 tbsp coconut oil
1/2 avocado chopped
What to do…
I had a mix of both fresh beetroot and cooked beetroot in my fridge so for my burgers I used a combination of both. If you are using just cooked beetroots, be sure to drain the excess liquid from them before adding to the mixture, or else you will have a very wet burger! If using raw beetroots, chop off the ends, leaves and remove the skin before grating.
Place the grated beetroot in a bowl. Add the grated cheese, feta would also work here in place of the manouri. Roughly chop the walnuts into small pieces, you don’t want them too large or they will cause the burgers to break up.
In a frying pan, heat a spoonful of coconut oil, gently fry the onions until soft and just starting to brown. Add to the beetroot mixture.
Add all the remaining ingredients to the bowl and stir together until completely combined. The mixture should be sticky and easily hold together in patties. If you find the mixture doesn’t hold together when you try to shape the burgers, add a little more flour slowly.
Using your hands roll the mixture into tennis ball sized rounds, then flatten into a burger shape. The mixture should make about 8 burgers of this size. Place on a plate a refrigerate for 10 minutes to help them stay together.
While the burgers are in the fridge, use this time to make a salad to accompany them, I always serve burgers with a dip or homemade hummus. Sliced avocado also works really well with the beetroot.
Remove the burgers from the fridge. Heat 1 tablespoon of coconut oil in a non-stick frying pan. Add the burgers and fry on each side for 5 minutes, checking that they are not getting too brown. If they seem to be browning too quickly, turn them over at more regular intervals and cook on a low heat.
Serve on a bed of dressed lettuce and top with a dollop of homemade hummus!
Easy peasy veggie dinner.