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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.
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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