Waitrose and Partners
Beetroot burgers with mustard mayo

Beetroot burgers with mustard mayo

4.5 out of 5 stars(3) Rate this recipe
  • Serves4
  • CourseMain meal
  • Prepare25 mins
  • Cook30 mins
  • Total time55 mins

Please note that while we take every care to ensure the product and recipe information displayed on our website is correct, in the event that a product is unavailable, alternatives may be displayed and/or a substitution may be given. This may affect the nutrition and allergen information, therefore if you have any allergy or intolerance, please ensure you have reviewed the product label to ensure it is suitable for you to consume.

Ingredients

  • 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

Method

  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.

Nutritional

Typical values per serving when made using specific products in recipe

Energy

2,426kJ/ 581kcals

Fat

34g

Saturated Fat

7.2g

Carbohydrates

51g

Sugars

9.2g

Fibre

6.3g

Protein

15g

Salt

2.4g

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