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Image for Recipe - Roast Beetroot Burgers

Roast Beetroot Burgers

Image for Recipe - Roast Beetroot Burgers
  • Time preparation 20 minutes + chilling
  • cook time 55 minutes
  • Serve Serves 4

If you’ve never roasted whole beetroot before, you’ll be amazed at the extra flavour it brings to a dish. A little goes a long way, as these burgers show.

Recipe taken from WW Zero Heroes Cookbook
  • 3 portabella mushrooms, cut into thin strips
  • Calorie controlled cooking spray
  • 140g whole beetroot, scrubbed
  • 60g frozen green peas, thawed
  • 100g drained and rinsed tinned green or brown lentils
  • 85g cooked brown rice
  • 25g fresh flat-leaf parsley, leaves picked
  • 35g fresh wholemeal breadcrumbs
  • 1 large egg, lightly beaten
  • 3 garlic cloves, finely chopped
  • 2 tablespoons Dijon mustard
  • 2 tablespoons reduced-fat mayonnaise
  • 4 x 60g burger buns, split
  • 30g mixed salad leaves
  • 1 small red onion, sliced
  • 12 dill pickle slices

Preheat the oven to 200°C, fan 180°C, gas mark 6. Put the mushrooms on one side of a baking tray and mist with cooking spray. Wrap the beetroot in kitchen foil and put it on the other side of the tray.

Bake for 45 minutes or until the mushrooms are dried and the beetroot is tender. Leave the beetroot to cool, then rub off the skin and roughly chop the flesh.

Put the beetroot and mushrooms into a food processor with the peas, lentils, rice, parsley, breadcrumbs, egg and garlic.

Season, then pulse briefly until the mixture holds together – it should still be chunky, so take care not to over-process. Shape the mixture into 4 patties and chill them in the fridge for 1 hour to firm up.

Mist a large nonstick frying pan with cooking spray and cook the beetroot patties over a medium heat for 5 minutes on each side, or until browned.

Mix together the mustard and mayonnaise, then spread half of the mixture over the base of each burger bun.

Top with the salad leaves followed by the beetroot patties, remaining mustard mayo, onion and pickles. Sandwich with the remaining bun halves and serve.

Ingredients

  • 3 portabella mushrooms, cut into thin strips
  • Calorie controlled cooking spray
  • 140g whole beetroot, scrubbed
  • 60g frozen green peas, thawed
  • 100g drained and rinsed tinned green or brown lentils
  • 85g cooked brown rice
  • 25g fresh flat-leaf parsley, leaves picked
  • 35g fresh wholemeal breadcrumbs
  • 1 large egg, lightly beaten
  • 3 garlic cloves, finely chopped
  • 2 tablespoons Dijon mustard
  • 2 tablespoons reduced-fat mayonnaise
  • 4 x 60g burger buns, split
  • 30g mixed salad leaves
  • 1 small red onion, sliced
  • 12 dill pickle slices

Method

Preheat the oven to 200°C, fan 180°C, gas mark 6. Put the mushrooms on one side of a baking tray and mist with cooking spray. Wrap the beetroot in kitchen foil and put it on the other side of the tray.

Bake for 45 minutes or until the mushrooms are dried and the beetroot is tender. Leave the beetroot to cool, then rub off the skin and roughly chop the flesh.

Put the beetroot and mushrooms into a food processor with the peas, lentils, rice, parsley, breadcrumbs, egg and garlic.

Season, then pulse briefly until the mixture holds together – it should still be chunky, so take care not to over-process. Shape the mixture into 4 patties and chill them in the fridge for 1 hour to firm up.

Mist a large nonstick frying pan with cooking spray and cook the beetroot patties over a medium heat for 5 minutes on each side, or until browned.

Mix together the mustard and mayonnaise, then spread half of the mixture over the base of each burger bun.

Top with the salad leaves followed by the beetroot patties, remaining mustard mayo, onion and pickles. Sandwich with the remaining bun halves and serve.

Still hungry? Why not have another course

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