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

Method

1. 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. 2

   Combine the beetroot, mashed beans, crumbled feta, breadcrumbs and half the dill. Season with black pepper (the feta is salty). Mix well.

3. 3

   Shape into 4 thick patties and chill for 10 minutes.

4. 4

   Stir the remaining dill into the Greek yoghurt and season with a little salt and pepper.

5. 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.