LOCAL CHEF RYAN BROKENBROW'S RECIPE
Beetroot and Feta Burger
A twist on the veggie burger using deliciously deep flavoured and nutritious beetroot with flakes of feta, herbs and spices. Easy to make and makes a really satisfying and filling vegetarian alternative. Served with a little sweet chilli and garlic yoghurt in a crisp toasted brioche bun with pickles, tomatoes and crunchy lettuce for that authentic burger feel.
Ingredients
- 250g x cooked beetroot
- 50g x feta cheese
- 1 tbsp x plain flour
- 1/2 tsp x ground cumin
- 1/2 tsp x ground paprika
- 1 x egg
- 2 x brioche burger buns
- 2 x gherkins, sliced
- 4 x cherry tomatoes, sliced
- 4 x leaves gem lettuce
- 50g x low fat natural yoghurt
- 20g x sweet chilli sauce
- 1 x clove garlic
- Salt and pepper to taste
Print this recipe
Grate the beetroot into a bowl. Add the paprika, cumin, salt and pepper, flour, chopped parsley, egg and crumbled feta and give it a good mix together until it forms a ball.
Divide into two and push each half into a burger pate shape. You can chill these in the fridge for up to 24 hours so they can be made well in advance.
Gently heat a little olive oil in a frying pan and cook the burgers for 4-5 minutes each side.
While the burgers are cooking, slice the tomatoes and gherkins and wash the gem lettuce.
Slice the brioche buns and toast them for a couple of minutes.
Make the yoghurt by mixing in the crushed garlic, sweet chilli sauce and a little salt and pepper. Assemble the burgers and enjoy warm.
