…with creamy pea, mint, + feta guacamole
I think the best part of this recipe is how colourful it is (hey, we eat with our eyes first, right!?) but the second best part? How amazing it tastes!! If you’re not a huge fan of beetroot or veggie burgers, I really think this recipe will change your mind. And definitely don’t skip the guacamole if you can – it’s so delicious!
Beetroot burger with pea + feta guacamole
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Ingredients
- FOR THE BURGERS...
- 2 ½ cups pre-cooked quinoa
- 200g cooked & peeled beetroot, grated
- ¾ cup rolled oats
- 2 eggs
- 150g feta cheese
- 2 tbsp chopped mint
- Big pinch sea salt & pepper
- 2 garlic clove, crushed
- Juice of ½ lemon
- 4 tbsp olive oil
- coconut oil, butter, olive oil or ghee for frying
- FOR THE GUACAMOLE...
- 1 cup peas- thawed,
- 1 avocado,
- 50g feta,
- 4 tbsp olive oil,
- juice of 1 lemon,
- 1 clove of garlic,
- big pinch salt,
- small handful of mint leaves
- FOR THE PICKLED ONIONS...
- 1 red onion, finely sliced
- Juice of 1 lemon
- 4 tbsp apple cider vinegar
- Pinch salt
Instructions
For the burgers:
In a large bowl, combine the quinoa, beetroot, oats, eggs, feta, garlic & salt and pepper until well mixed and set aside in the fridge for 20 minutes.
Whilst in the fridge, prep your pickled onions by simply covering the sliced onion with the lemon juice, salt & acv and leaving the sit until serving time. Then make the minted pea guac following the recipe below.
Remove the burger mix from the fridge and carefully mould into 12 patties with your hands. Heat a frying pan on a medium heat & add a little oil before adding the patties to the pan & gently frying for 2-3 minutes on each side. Repeat with all of the patties.
Serve with your pea guac, pickled onions, leaves or micro greens and in a bun of your choice.
For the guacamole:
Blitz all the ingredients together in a high speed blender until smooth and creamy.
