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Beetroot burgers with mustard mayo
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150g raw beetroot, peeled and grated
100g carrot, peeled and grated
80g rolled oats
½ red onion, finely chopped
1 garlic clove, crushed
½ x 20g pack dill, fronds finely chopped
½ x 25g pack flat leaf parsley, leaves finely chopped
1 tsp salt
¼ tsp ground black pepper
2 tbsp sunflower oil
4 tbsp mayonnaise
1 tbsp wholegrain mustard
4 burger buns, toasted
1. Preheat the oven to 200˚C, gas mark 6. In a large bowl, thoroughly combine all the ingredients for the burger, apart from the oil; set aside. In another bowl, mix the mayonnaise and mustard; set aside. Shape the beetroot mixture into 4 large burger patties, about 2cm thick, firmly compacting the mixture so it holds its shape.
2. Heat the oil in a large non-stick pan over a medium heat. Gently put the burgers into the pan and fry for 3-4 minutes on each side until golden, then transfer to a baking tray lined with baking parchment and bake for 20 minutes. Remove and leave to cool slightly. Serve in the toasted burger buns with the rocket and mustard mayonnaise.
This recipe first appeared in Waitrose & Partners Food, August 2019 issue. Download the Waitrose & Partners Food app for the full issue
Typical values per serving:
This recipe was first published in July 2019.