Out of all the meal options available to us, here at Cali we think there are few that make mouths water more than a delicious, juicy burger. Whether it’s a sweet little slider or a beast with the lot, you’ll be hard pressed to find someone who doesn’t love a good burger. At Cali, we also love our veggies – like a lot! So when we were asked if we thought we could find a veggie burger that didn’t make us feel like we were missing out on the meat, we jumped at the challenge! And, lo and behold, we found it!… “The Beet Burger”, discovered over at one of our favourite foodie blogs “Green Kitchen Stories”. So here’s the recipe for Cali’s recommendation for the ultimate kind of guilt free veggie burger.
Beetroot & Feta Burger
Makes 6-8 burgers, depending on the size
3 cups / 750ml grated raw beetroots (approx. 4-5 beets)
1 ½ cups / 375ml / 150g rolled oats or flakes of your choice
1 small onion
7 oz / 200g sheep’s feta cheese or firm tofu
2 cloves garlic
2 tbsp cold-pressed olive oil
2 organic eggs
1 handful fresh basil
- Lettuce or cabbage
- Peel and grate beets, onion and garlic on a box grater or use a food processor with the grating blades attached.
- Place the grated vegetables in a large mixing bowl. Add olive oil, eggs and rolled oats and mix everything well. Add sheep’s feta cheese or tofu, basil, salt and pepper and stir to combine. Set aside for about 30 minutes, so the oats can soak up the liquid and the mixture sets (this step is important for the patties to hold together).
- Try shaping a patty with your hands. If the mixture is too loose, add some more oats.
- Form 6-8 patties with your hands.
- Grill the beetroot burgers a couple of minutes on each side – or fry them in a frying pan by heating a knob of coconut oil and fry until golden on both sides.
- Serve with grilled sourdough bread and toppings of your choice.
If you’re nuts about veggie burgers but prefer them vegan try out the Portobello and Peach option!