Beetroot burgers with herb feta sauce
- Preparation and cooking time
- Total time
- Easy
- Serves 4
Skip to ingredients
- 1 onionchopped
- 1 tsp cumin seeds
- spray olive oil
- 500g raw beetrootpeeled and grated
- 400g tin chickpeasrinsed and drained well
- 1 eggbeaten
- 2 tbsp sesame seeds
- 50g fetacrumbled
- chopped to make 1 tbsp dill, parsley or mint
- 100ml fat-free yogurt
- to serve frilly lettuce
- to serve small burger buns
- to serve finely sliced red onion
Nutrition: per serving
- kcal238
- fat8.6g
- saturates2.7g
- carbs32.4g
- fibre7.7g
- protein12.8g
- salt1.1g
Method
step 1
Heat the oven to 220C/fan 200C/gas 7. Fry the onion and cumin seeds in a spray of olive oil for 5 minutes, until soft. Tip into a blender with the beetroot, chickpeas, egg and half the sesame seeds. Blend until combined and season well. Shape into about 8 patties. Put onto a baking tray lined with baking paper. (The mix will be a little wetter than expected, but this is what you want.) Scatter over the remaining sesame seeds. Bake for 30-40 minutes until firm, and allow to cool for 5 minutes. Mash the feta with the herbs and yogurt to make a smooth-ish sauce and season.
step 2
Serve the burgers with the feta sauce and salad, or load into toasted burger buns with with red onion.
