Beetroot Burger
Beetroot Burger

Vegan Beetroot Burger

  ,

August 21, 2019

Directions

Place the couscous in boiling water in a large bowl, cover with plastic wrap and set aside for 5 minutes.

Once all the liquid has absorbed, fluff with a fork, add the beetroot, onion, garlic, salt, pepper, cumin, coriander, egg and Violife Greek White, and mix to combine. Shape the mixture into 6 patties and set aside in the fridge for at least 1 hour.

Heat 1 tablespoon of the oil in large frying pan over low heat or heat up the bbq and cook the patties for 10–12 minutes each side or until firm.

To serve, spread the hummus on the base of each roll and top each with a patty, valeriana leaves and carrot, a slice of Violife Original and top with the remaining roll half.

Ingredients

PREP TIME: minutes 15 mins

COOK TIME: minutes 12 mins

SERVES: 6

1 PACK VIOLIFE GREEK WHITE BLOCK, CRUMBLED

6 VIOLIFE ORIGINAL SLICES

6 WHOLEMEAL SEEDED BREAD ROLLS OR BAGELS

½ CUP (100G) WHOLEMEAL COUSCOUS

2½ CUPS (250G) GRATED BEETROOT

180G HUMMUS, STORE BOUGHT

1 SMALL ONION, GRATED

2 CLOVES GARLIC, CRUSHED

1 FLAX SEED EGG (1TBSP FLAX SEED, 1 TBSP WATER)

1 TSP GROUND CUMIN

1 TSP GROUND CORIANDER

2 TBSP EXTRA VIRGIN OLIVE OIL

A FEW VALERIANA LEAVES

1 CARROT, IN RIBBONS

SEA SALT AND CRACKED BLACK PEPPER, TO TASTE

SPREAD YOUR LOVE:

Nutrition Facts

Nutrition Information per Serving

Calories552kcal
Sodium2.4g
Protein15g
Sugar6.4g
Total Fat26g
Saturated Fat14g
Total Carbs60g
Dietary Fiber9g

*Based on an adult’s daily reference intake of 2000 kcal.

*To calculate nutritional table data, we use software by

00:00