- Nut free
- Peanut free
- Soy free
- Shellfish free
- Seafood free
- No added sugar
- Vegetarian
- High in dietary fibre
- High in protein
- 2 serves veg or fruit
Experience the bold and unique flavours of our beetroot, fennel and blue cheese burgers, a gourmet delight for your taste buds.
- Serves4
- Cook time20 minutes
- Prep time20 minutes, + 10 mins cooling and 30 mins chilling time
Ingredients
- 1/4 cup (60ml) olive oil
- 1 beetroot, (about 350g), peeled, coarsely grated
- 1 baby fennel, finely chopped, fronds reserved
- 3 garlic cloves, crushed
- 250g pkt microwavable brown rice
- 2 tsp ground cumin
- 1 free-range egg
- 100g Danish blue cheese, sliced
- 4 Coles Bakery 7 Seeds & Grain Rolls*, split, toasted
- 1/2 cup (160g) tomato chutney
- Coles Australian 4 Leaf Salad, to serve
- Sliced pickled cucumber, to serve
Nutritional information
Check ingredient labels to make sure they meet your specific dietary requirements and always consult a health professional before changing your diet. View dietary information here.
Percentage Daily Intake information on our recipes is calculated using the nutrition reference values for an average Australian adult.
Method
Step 1
Heat half the oil in a large frying pan over medium heat. Add the beetroot, fennel and garlic and cook, stirring, for 6-8 mins or until soft. Set aside for 10 mins to cool slightly.
Step 2
Line a large baking tray with baking paper. Transfer beetroot mixture to a food processor with fennel fronds, rice, cumin and egg. Season. Process until well combined. Shape into 8 patties and place on lined tray. Place in the fridge for 30 mins or until firm.
Step 3
Preheat oven to 220°C. Heat the remaining oil in a clean frying pan over medium heat. Cook patties for 4-5 mins each side or until browned. Top patties with cheese and transfer to lined tray. Bake for 2 mins or until cheese melts.
Step 4
Divide roll bases among serving plates and spread with chutney. Top with salad leaves, patties, pickled cucumber and roll tops to serve.
Recipe tip
COOK. STORE. SAVE.
Smart swap: Not a fan of blue cheese? Tasty cheddar or Swiss cheese will work just as well.
Use it up: The leftover chutney from this recipe will be delicious in a ham and cheese toastie or a ploughman’s lunch.
Beetroot, fennel and blue cheese burgers
- Serves4
- Cook time20 minutes
- Prep time20 minutes, + 10 mins cooling and 30 mins chilling time
Ingredients
- 1/4 cup (60ml) olive oil
- 1 beetroot, (about 350g), peeled, coarsely grated
- 1 baby fennel, finely chopped, fronds reserved
- 3 garlic cloves, crushed
- 250g pkt microwavable brown rice
- 2 tsp ground cumin
- 1 free-range egg
- 100g Danish blue cheese, sliced
- 4 Coles Bakery 7 Seeds & Grain Rolls*, split, toasted
- 1/2 cup (160g) tomato chutney
- Coles Australian 4 Leaf Salad, to serve
- Sliced pickled cucumber, to serve
Description
Experience the bold and unique flavours of our beetroot, fennel and blue cheese burgers, a gourmet delight for your taste buds.
Method
Step 1
Heat half the oil in a large frying pan over medium heat. Add the beetroot, fennel and garlic and cook, stirring, for 6-8 mins or until soft. Set aside for 10 mins to cool slightly.
Step 2
Line a large baking tray with baking paper. Transfer beetroot mixture to a food processor with fennel fronds, rice, cumin and egg. Season. Process until well combined. Shape into 8 patties and place on lined tray. Place in the fridge for 30 mins or until firm.
Step 3
Preheat oven to 220°C. Heat the remaining oil in a clean frying pan over medium heat. Cook patties for 4-5 mins each side or until browned. Top patties with cheese and transfer to lined tray. Bake for 2 mins or until cheese melts.
Step 4
Divide roll bases among serving plates and spread with chutney. Top with salad leaves, patties, pickled cucumber and roll tops to serve.