Beetroot and Carrot Burgers may have different recipes, but the recipe you will find here has been honed through fires and hours. Check it out!
- Yield: 8 (90g/3.2 ounces) Burgers
- Total Time: 50 Minutes
- Prep Time: 20 Minutes
- Cook Time: 30 Minutes
- 1 cup grated beetroot
- 1 cup grated carrot
- 100g oatmeal
- 3 Eggs (or you can substitute with flax ‘eggs’)
- 1 Shallot finely chopped
- 6 tablespoons chopped dill/parsley or any herbs
- Oil (for frying), I use coconut oil
- 8 portobello mushrooms
- 2 cups fresh spinach
- 1 garlic clove
- 1 pinch of cayenne
- 1 tablespoon hemp seeds
Before mixing the ingredients together, make sure you have squeezed out some of the liquid from the beetroot and carrot. (This is a perfect carrot/ beetroot juice to have whilst cooking!).
Combine the beetroot, carrot, oatmeal, eggs, shallot, hemp seeds, dill and parsley in a bowl and mix well. Season with salt and cayenne pepper. Press together form a ball, cover and keep chilled in the fridge for 1 hour, or longer.
Pre-heat the oven to 350°F. Then divide your mixture into roughly 8 burgers (around 90g each). Roll each ball together and then flatten slightly.
In a pan, heat a little oil and once hot, fry the burgers until each side is sealed and browned (about 2 minutes per side).
Place on a baking sheet and bake at the same time as the mushrooms. In a separate pan, cook the garlic with some oil until soft. Pour this mixture evenly on each of the mushrooms, and then bake upright.
Cook burgers and mushrooms in the oven for 20-25 minutes.
To wilt the spinach either cook briefly in hot water or in pan with a little oil. Or just put raw on top of the mushroom before serving with the beet root.
Serve alongside the burgers with a tomato chutney or sweet chili jam!
Nutritional Information Per Serving:
Calories: 278; Total Fat: 15.2 g; Carbs: 32.2g; Dietary Fiber: 6.4 g; Protein: 14.1 g; Cholesterol: 123 mg; Sodium: 124 mg
Originally posted 2019-09-15 10:43:37.