Beetroot and Carrot Burger
It takes some courage to suggest to a carnivore that a veggie burger can taste better than a beef burger.
In my humble opinion this beetroot and carrot burger is packed full of so much more flavor and leaves you feeling just as satisfied as a beef alternative. It’s better for you and our planet and once you get the preparation and cooking routine mastered doesn’t take long to prepare either . Serve with sweet potato chips, hummus or salad. Thank you to the happypear for the inspiration for this recipe.
The ingredients below should makes 4-5 medium sized burgers. They will keep for a few days in the fridge too so you’ll have dinner sorted for a few days.
3 medium sized uncooked beetroots, finely chopped through a blender
1 large carrot, finely chopped through a blender
2 teaspoons of coconut oil
4 spring onions, chopped
140g of walnuts, toasted
150g of breadcrumbs
80g of parmesan cheese
100g of feta cheese
large handful of fresh mint, finely chopped
Juice of half a lemon
Clean the beatroot and carrots and run them through a magimix or blender to finely chop. If you don’t have a blender you can always use a grater.
Heat a frying pan on the hob with a teaspoon of coconut oil, fry the spring onions with the walnuts for a couple of minutes before adding the grated beetroot and carrot mix for 5 minutes.
While the beetroot mix is frying put some bread in a blender and whizz to make the breadcrumbs.
Add the fried beetroot mix to a large mixing bowl with the breadcrumbs, cheese, mint leaves and lemon juice. If the burgers are looking a little moist your can add a sprinkle of flour.
Now form the mixture into patties. For this recipe i’d recommend 4-5. It’s a good idea to use a sprinkle of flour on the prep board to help stop the patties from sticking.
When ready fry the burgers with a little coconut oil for 3 minutes on each side and serve.