Smokey beet burger

As the summer approaches these burgers are great for BBQs. They have a lovely smokey flavour and juicy texture with three times more fibre than your average standard meat burger.

Serves 6

Prep: 20 mins

Cook: 10 mins

Ingredients

40g ground flaxseed

100g pine nuts, roughly chopped

100g leek, finely chopped

2 garlic cloves, chopped

2 whole beetroots (approx 200g)

2 tsp smoked paprika

80g precooked quinoa

6 sundried tomoato halves, preserved in oil, finely chopped

90g feta

2 tsp arrowroot or cornflour

Extra virgin olive oil for frying

Method

Step 1

Combine the flaxseed with 40ml of boiling water and set aside to allow it to thicken.

Step 2

In a frying pan toast the pine nuts for 2 minutes. Tip on to a plate and set aside.

Step 3

Heat some oil in the same frying pan, on a medium heat, and cook the leek and garlic for a few minutes to brown a little.

Step 4

In a mixing bowl, grate the beetroot. Squeeze out any excess liquid using a strainer.

Step 5

To the grated beetroot, add all the other ingredients (fried leek and garlic, pine nuts, paprika, quinoa, flaxseed, sundried tomatoes, feta and arrowroot). Use your hands to mix everything together. Using wet clean hands divide the mixture into six and shape into burgers, squeezing tightly as you shape. If they are a little too soft, sprinkle in some extra flaxseed.

Step 6

Add a. Thin layer of oil to the frying pan, before adding the burgers. Cook for 5 minutes with the lid on, then gently flip the burger, before cooking for a further 5 minutes. Serve with your favourite toppers.

Source: Dr Megan Rossi