Create a family favourite with a twist! These beetroot and fetta burgers swap out the bread bun for crispy lettuce instead. Quick to prep and delicious, they make a great vegetarian dinner option.
Serves44
Cook time20 mins20 minutes
Prep time20 mins20 minutes
Ingredients
400g peeled cooked beetroot, coarsely grated
150g fetta, crumbled
2 spring onions, thinly sliced
1/4 cup finely chopped flat-leaf parsley
2 Coles Brand Australian Free Range Eggs, lightly whisked
1 1/2 cups (105g) fresh breadcrumbs (made from day-old bread)
2 tbs olive oil
200g Greek-style yoghurt
1 tbs lemon juice
2 tbs finely chopped mint
1 tbs finely chopped dill
8 butter lettuce leaves
1 Lebanese cucumber, cut into ribbons
1 carrot, peeled, cut into matchsticks
1/2 red onion, thinly sliced
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
Place the beetroot on a piece of paper towel. Squeeze out excess liquid. Transfer to a bowl. Add the fetta, spring onion, parsley, egg and breadcrumbs. Season well. Divide the mixture into 8 portions and shape into patties.
Step 2
Heat the oil in a large frying pan over medium-high heat. Cook patties, in batches, for 3-4 mins each side or until golden and heated through.
Step 3
Meanwhile, combine yoghurt, lemon juice, mint and dill in a small bowl.
Step 4
Place the lettuce on serving plates. Fill with cucumber, carrot, red onion and patties. Top with yoghurt mixture.
2 Coles Brand Australian Free Range Eggs, lightly whisked
1 1/2 cups (105g) fresh breadcrumbs (made from day-old bread)
2 tbs olive oil
200g Greek-style yoghurt
1 tbs lemon juice
2 tbs finely chopped mint
1 tbs finely chopped dill
8 butter lettuce leaves
1 Lebanese cucumber, cut into ribbons
1 carrot, peeled, cut into matchsticks
1/2 red onion, thinly sliced
Description
Create a family favourite with a twist! These beetroot and fetta burgers swap out the bread bun for crispy lettuce instead. Quick to prep and delicious, they make a great vegetarian dinner option.
Method
Step 1
Place the beetroot on a piece of paper towel. Squeeze out excess liquid. Transfer to a bowl. Add the fetta, spring onion, parsley, egg and breadcrumbs. Season well. Divide the mixture into 8 portions and shape into patties.
Step 2
Heat the oil in a large frying pan over medium-high heat. Cook patties, in batches, for 3-4 mins each side or until golden and heated through.
Step 3
Meanwhile, combine yoghurt, lemon juice, mint and dill in a small bowl.
Step 4
Place the lettuce on serving plates. Fill with cucumber, carrot, red onion and patties. Top with yoghurt mixture.
