Ingredients
6
6 servings
- •1 ⅔ cups beetroot, grated
- •1 cup sweet potato, grated
- •1 ½ teaspoons salt
- •½ teaspoon black pepper
- •½ teaspoon garlic granules
- •1 teaspoon smoked paprika
- •1 lemon, zested
- •1 tablespoon fresh coriander, chopped
- •3 tablespoons tahini
- •1 cup feta cheese
- •2 eggs
- •⅓ cup breadcrumb
- •oil, for frying
- •½ cup greek yogurt
- •½ cucumber, grated
- •1 clove garlic, crushed
- •1 tablespoon fresh mint, chopped
- •½ lemon, juiced
- •¼ teaspoon black pepper
- •½ teaspoon salt
- •burger bun
- •rocket salad
Instructions
- To a large bowl, add the beetroot, sweet potato, salt, black pepper, garlic granules, smoked paprika, lemon zest, coriander, tahini, feta, eggs, and breadcrumbs. Mix until thoroughly combined. You should achieve a wet, sticky mixture that should just about come together when formed into a burger.
- Next place a large frying pan over a low-medium heat and add around 1 cm (½ in) of oil. You need enough oil so the burgers are at least halfway covered with the oil when they are in the pan.
- Once the oil is warm, cook the burgers for around 5 minutes per side or until cooked through and golden brown on the outside. Remove from the pan and drain excess oil on kitchen paper.
- To prepare the tzatziki, add the Greek yoghurt, cucumber, garlic, mint, lemon juice, black pepper, and salt to a bowl and mix thoroughly. Refrigerate until ready to serve.
- Place your beetroot patty onto a burger bun, top with tzatziki and rocket salad.
- Enjoy!
Nutritional Facts
Per 6 servings
- Calories: 373
- Carbohydrate: 27g
- Fat: 22g
- Fiber: 2g
- Protein: 16g
- Sugar: 12g
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