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

4.5 out of 5 stars(3) Rate this recipe

Serves4
CourseMain meal
Prepare25 mins
Cook30 mins
Total time55 mins

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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

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.