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Beetroot Veggie Burger



Great idea for lunch....

Ingredients

½ small red onion, finely chopped

1 tsp lemon zest

½ tsp oregano

300g Beetroot, grated

125g kidney beans, rinsed and mashed

100g haloumi, grated

1 tbs sunflower seeds

1 egg, beaten

2 tbs tzatziki

½ carrot, finely grated

½ cup finely shredded cabbage

2 iceberg lettuce leaves

2 wholegrain (or gluten-free) roll


Method

1. Preheat oven to 190°C and line a baking tray with baking paper.

2. Heat a non-stick frypan over medium heat and cook onion, zest and oregano for a few minutes. Add beetroot and continue to cook until beetroot begins to soften.

3. Combine beetroot mixture with beans, cheese, sunflower seeds and egg. Season with salt and pepper and shape into two patties.

4. Bake burgers for 20-25 minutes until firm.

5. To serve, top bun with tzatziki, lettuce, patty, carrot, cabbage, a squeeze of lemon and bun top.


Ingredients

½ small red onion, finely chopped

1 tsp lemon zest

½ tsp oregano

300g Beetroot, grated

125g kidney beans, rinsed and mashed

100g haloumi, grated

1 tbs sunflower seeds

1 egg, beaten

2 tbs tzatziki

½ carrot, finely grated

½ cup finely shredded cabbage

2 iceberg lettuce leaves

2 wholegrain (or gluten-free) roll

Method

1. Preheat oven to 190°C and line a baking tray with baking paper.

2. Heat a non-stick frypan over medium heat and cook onion, zest and oregano for a few minutes. Add beetroot and continue to cook until beetroot begins to soften.

3. Combine beetroot mixture with beans, cheese, sunflower seeds and egg. Season with salt and pepper and shape into two patties.

4. Bake burgers for 20-25 minutes until firm.

5. To serve, top bun with tzatziki, lettuce, patty, carrot, cabbage, a squeeze of lemon and bun top.


SERVES 2 PREP 10mins COOK 25mins

Per Serve

Energy 1958.5kj Protein 27.3g Carbs 44.2g Fibre 13.6gSat. Fat 7.4g Fat 16.9g Calories 467.8cal Sugar 20.2g

Source: Genesis YNB Challenge

Photo: supervalu





Johnny Musumeci

Wellness Coach

0409 928 175

johnnym@aspireboxinghf.com


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