Try these beet burgers for a tasty and super healthy National Burger Day
There’s no question that reducing the amount of meat in your diet is not only a healthy choice, but also good for the planet. These beet burgers are not an attempt to replicate a beef burger, but they have a satisfying texture that goes down well with carnivores on a sunny day.
Makes about 10
Handful fresh dill, finely chopped
Handful fresh flat-leaf parsley leaves, finely chopped
Leaves from 2 sprigs of fresh thyme
225g beetroot, grated
150g carrot, finely grated
1 small red onion, finely chopped
2 garlic cloves, crushed
Sea salt and freshly ground black pepper
1 tbsp vegetable oil
Bread rolls, split in half
Rocket leaves, to serve
Cherry tomatoes, to serve
Wholegrain mustard mayo, to serve
Coleslaw, to serve
1 Thoroughly combine the herbs, beetroot, carrot, oatmeal, eggs, onion and garlic in a bowl, making sure the eggs and herbs are evenly distributed. Season with 1 tsp salt and a few grindings of pepper.
Set aside for 15 mins. Preheat the barbecue/grill and preheat the oven to 180°C/160°C fan/gas mark 4.
2 To make the burgers, form about 10 patties with your hands. Cook on the preheated barbecue/grill until browned – 2-3 mins on each side. Transfer to an ovenproof dish and bake for 20 mins.
3 Toast the rolls on the barbie. Spread the mustard mayo on the inside and add the rocket, some halved tomatoes, some slaw and a juicy beet burger and a juicy beet burger.