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Beetroot & Feta Burgers

Serves 4: Prep & Cook time 30 mins


400g Raw Beetroot, peeled & coarsely grated

Small bunch Spring Onions

2 Garlic Cloves, crushed

Small bunch Fresh Mint

Finely Grated Zest & Juice of 1 Lemon

3 tbsp Plain Flour

1 Med Free Range Egg

200g Fetta, crumbled

5 tbsp Rapeseed Oil

200g Mixed Salad Leaves


1/ Working over the sink, wrap the grated beetroot in a clean J-cloth and squeeze out as much liquid as possible. In a large bowl, mix the beetroot, spring onions, garlic, mint, lemon zest, half the lemon juice, 2 tbsp of the flour and the egg, along with a good pinch of salt and pepper. When well combined, stir in the feta.

2/ Form the mixture into 4 burger-shaped patties and coat with the remaining flour. Heat a large frying pan over a medium-high heat with 3 tbsp olive oil and fry the patties for 4-5 minutes on each side until crisp on the outside and cooked through.

3/ Mix the remaining oil and lemon juice with a pinch of salt and pepper and toss with the salad leaves. Serve the burgers in buns with the salad.

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1 Comment

Made this tonight with a few modifications due what was kicking about in the kitchen and it tasted wonderful

* Made gluten free using rice flour

* Skipped squeezing the beetroot and added one extra spoon of flour instead

* Replaced lemon zest with dried orange zest and lemon juice with aged balsamic vinegar

* Added plenty of freshly ground black pepper

Thanks for a brilliant recipe. This won't be a one-off.

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