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Beetroot burgers with feta cheese and black beans

To all burger fans, feta cheese lovers, admirers of pulses and proponents of fresh mint, Ive got something for you: the – I would honestly go so far to say that – best vegetarian burgers I have created to date: beetroot burgers with feta cheese and black beans!

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The beetroot burgers are both fluffy and “heavy” – jam-packed with vitamins from the beetroot, fibre-rich oats, fresh mint and aromatic spices such as cumin (this makes the twist here, don’t hold back on it) and coriander.

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The beetroot burgers with feta cheese and black beans are another recipe from my series for Florette. Yesterday I received the amazing news that I am able to continue contributing two monthly recipes for Florette in 2018, too. I will post every recipe here on the blog, too, so that you won’t miss out on anything!

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I would love for you to try the burgers, which I am such a huge fan of, and let me know how you like them!

Enjoy!

Love,
Lea Lou

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Beetroot burgers with feta cheese and black beans

For 2–3 servings.

1 large fresh beetroot (250 g)
200 g black beans (tin)
1 garlic clove
2–3 sprigs fresh mint
70 g oats
100 g wheat flour (or spelt flour, or ground almonds)
1 egg
1 tsp lemon juice
80 g feta cheese
1 pinch ground cumin
1 pinch ground coriander
Sea salt and black pepper, freshly ground
Vegetable oil, for frying

For the side salad:
2 handful Florette Émotions “Zart & Feurig”, plus a few additional salad leaves for the burgers
1 tbsp olive oil
1/2 tbsp balsamic vinegar
Sea salt and black pepper, freshly ground

2–3 burger buns
1/2 avocado, mashed with a fork
1/2 cucumber, thinly sliced
1/2 red onion, thinly sliced
1 handful sprouts
Sweet potato fries or pumpkin wedges, to serve (optional)

Method:
(Please note: If you own a food processor, just add all the ingredients for the burgers to the bowl of it and pulse until a soft, chewy mixture resembles).

Peel and grate the beetroot.

Drain and rinse the black beans. Mash the beans with a potato masher.

Peel and finally chop garlic. Wash and chop the leaves of the mint.

Mix oats with flour. Add beetroot, beans, garlic, mint, egg, lemon juice and feta cheese and mix until all ingredients are incorporated. Season with cumin, coriander, salt and pepper to taste.

Form 6–9 burgers with your hands.

Heat some oil in a large pan over medium to high heat. Fry the burgers from both sides until cooked, approx. 5 minutes from each side.

For the salad arrange the mixed salad in a bowl. Whisk together olive oil, vinegar, salt and pepper. Drizzle the vinaigrette over the salad.

Spread the bottom half of each burger bun with the mashed avocado. Top with a beetroot burger, cucumber, onion and sprouts. Close the buns with the second half of the buns, and serve the burgers with the side salad and sweet potato fries or pumpkin wedges (optionally).

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