Gluten Free/ Low Carb/ Vegetarian

Beetroot, Halloumi and Mint Burgers

I have another vegetable and Halloumi burger on my site but thought I’d play around with the combination of beetroot and Halloumi too.  The burger was bright and colourful.  Almost as red as meat..eek!

beetroot burger

I initially used almond flour to bind them but that did not work too well.  On the second attempt I used ground chia seeds which was a lot better.  Feel free to use another flour or oats for binding them as you will need something to hold them together since the mixture is very moist.   The mint lifts the flavours and does not over power the burger.   It’s a perfect veggie burger for a summers day!

I made mini burgers with the mixture as I find that vegetable burgers tend to fall apart easily if you make them too big.  Plus they look cuter on the plate!  I enjoyed mine with some carrot fries.  A colourful and tasty lunch for me!

beetroot burger

INGREDIENTS

2 beetroots

125g Halloumi (half a pack), grated

1 spring onion, finely chopped

1 egg

4 tblspsn chopped fresh mint

3 tblspn ground chia seed

1/2 tspn salt

1/2 tspn black pepper

IMG_7163

METHOD

  • Peel the beetroot and place in a saucepan of water.  Bring to the boil, cover and simmer for 15-20 minutes until cooked.
  • Remove from the saucepan and cool.
  • Grate the beetroot.
  • Place all of the ingredients in a bowl and mix well.
  • Cover and place in the fridge for at least 30 minutes to allow the chia seeds to bind the mixture.
  • Remove from the fridge and shape into small burger shapes.  Or larger ones if you wish.
  • Heat some oil in a frying pan on a medium heat and cook the burgers for about 3 minutes each side until lightly golden.
  • Eat and enjoy!

Makes 8 mini burgers, 4 medium sized burgers

Nutrition per mini burger:  92 Calories; 6g Fat; 5g Protein; 5g Carbohydrate; 3g Dietary Fiber; 2g Net Carb

beetroot burger

 

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