Beetroot & Feta Burgers with Dill Yoghurt
Ingredients
- 300 g cooked beetroot
- 100 g feta cheese
- 400 g tinned cannellini beans
- 70 g breadcrumbs
- 1 tsp dried dill
- 150 g Greek yoghurt
- 4 seeded burger buns
- 2 tbsp olive oil
Nutrition (per serving)
- Calories
- 581 kcal
- Protein
- 23 g
- Carbohydrate
- 67.5 g
- of which sugars
- 12.9 g
- Fat
- 22 g
- of which saturates
- 8.4 g
- Fibre
- 9.9 g
- Salt
- 2.54 g
Estimated from typical values for each ingredient — a guide, not a substitute for the label on what you actually buy.
Method
- 1
Grate the beetroot coarsely and squeeze out as much moisture as possible in a clean tea towel. Drain the cannellini beans and mash until smooth.
- 2
Combine the beetroot, mashed beans, crumbled feta, breadcrumbs and half the dill. Season with black pepper (the feta is salty). Mix well.
- 3
Shape into 4 thick patties and chill for 10 minutes.
- 4
Stir the remaining dill into the Greek yoghurt and season with a little salt and pepper.
- 5
Heat olive oil in a non-stick pan over medium heat. Fry the patties for 4-5 minutes per side. Toast the buns, spread the dill yoghurt on both halves, then add the patty and serve.
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