I will be the first to admit these look disgusting but they are healthy and easy to make and they taste great too – so looks are deceiving. Inspired by Marguerite’s Belta Market Burgers on the #SligoFoodTrail and The Happy Pear.
Now The Happy Pear have a lovely recipe just for beetroot burgers but I’ve adapted mine to whatever I had in the house. I was reading the Wholesome Ireland blog this week and she has details of all the weekly bargains across various supermarkets. So with cooked beetroot at 39 cent a pack from Dunnes and wonky carrots at 39 cent a KG from Tesco these got used in my recipe.
- Two raw carrots (grated)
- One cooked beetroot (grated)
- Handful of chives (chopped)
- 50g of mixed seeds
- Sprig of mint (chopped)
- 50g Feta Cheese (chopped into small pieces)
- 2 chopped walnuts
- 50g of porridge oats
- 1 tsp Jordans Atlantic Sea Salt – Spice Rub (my new favourite ‘must have’ ingredient)
- Pinch of black pepper
- Dessert Spoon of Donegal Rapeseed Oil – Chilli Flavour (my other new favourite ‘must have’ ingredient)
I used my food processor to grate the carrots and beetroot and in hindsight I grated them too finely so next time I’ll know better. I just threw in the rest of the ingredients and gave it a mix (except for the oil).
Because I used a cooked beetroot there was a lot of excess liquid so I had to squeeze a lot of it out when I made them into burger shapes. I looked like I’d murdered someone!
Anyway drizzle the oil on a baking tray and cook the burgers in the oven at 180 for about 20 minutes, although these also taste great raw.
Next time I’m going to try goats cheese instead of Feta and I will use a cooked onion or a spring onion. I got 7 out of this mix and I’ve frozen the ones we didn’t eat – it’s a quick, easy recipe and a great way to get more veg into your diet.
On a side note and probably TMI – you might have pink wee from the beetroot – so just to be aware!