Beetroot burgers with mustard mayo

Name: Beetroot burgers with mustard mayo
Prep time: 25 min
Cook time: 30 min
Total time: 55 min
Yield: 4
Ingredients: 150 g raw beetroot, peeled and grated; 100 g carrot, peeled and grated; 80 g rolled oats; 2 eggs; ½ red onion, finely chopped; 1 garlic clove, crushed; ½ 20g pack dill, fronds finely chopped; ½ 25g pack flat leaf parsley, leaves finely chopped; 1 tsp salt; ¼ tsp ground black pepper; 2 tbsp sunflower oil

4 out of 5 stars(5) Rate this recipe

Healthy

Serves4
CourseMain meal
Prepare25 mins
Cook30 mins
Total time55 mins

Please note, we take every care to ensure the product, allergen and recipe information displayed is correct. However, should a product be unavailable, alternatives may be displayed and/or a substitution provided. If you have an allergy or intolerance, please always check the product label before use.

150g raw beetroot, peeled and grated
100g carrot, peeled and grated
80g rolled oats
2 eggs
½ red onion, finely chopped
1 garlic clove, crushed
½ 20g pack dill, fronds finely chopped
½ 25g pack flat leaf parsley, leaves finely chopped
1 tsp salt
¼ tsp ground black pepper
2 tbsp sunflower oil

TO SERVE

4 tbsp mayonnaise
1 tbsp wholegrain mustard
4 burger buns, toasted
50g rocket

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.
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.