Beetroot Burgers with Roasted Capsicum & Tzatziki Recipe
Healthy choice
Mostly whole foods
Soy-free option
Refined sugar free
Oil-free option
Comfort food
Entertaining
Lazy dinners
Main meals
Snacks
These burger patties are a rich, earthy delight all on their own; but slathered in a creamy, refreshing tzatziki sauce and slapped between burger buns, they are taken to the next level.
You will need
Serves 8
For the patties
- 1 cup walnuts
- 400g (about 2 medium) beetroot
- 1 cup of rolled oats
- 1 teaspoon ground cumin
- 1 teaspoon smoked paprika
- 2 tablespoons wholegrain mustard
- 1/2 teaspoon cracked pepper
- 1 teaspoon salt
For the coconut tzatziki
- 3/4 cup natural coconut yoghurt
- 2 tablespoons lemon juice
- 1/8 teaspoon salt
- 1/8 teaspoon pepper
- 1 cucumber
Extras
- 1 red capsicum
- Rocket
- 1/2 cucumber
- Burger buns
Recipe: Panacea's Pantry
Directions
-
Step 1
Preheat your oven to 200℃ fan-forced. Slice the capsicum in half, massage with olive oil, place on a baking tray and bake for 30–40 minutes.
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Step 2
If you have a food processor attach the large grating attachment, remove the stalks from the beetroots and chop into quarters. Turn on the food processor, pass the beetroot through the shoot. If you don’t have the attachment grate separately and then put into the food processor.
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Step 3
Once the beetroot is done, add the remaining patties ingredients. Pulse until the mixture combines. Put the mixture into the fridge for 30 minutes. Check on your capsicum, when the skin has started to blacken around 30–40 minutes remove it from the oven and when cool enough to touch remove the skin and put in the fridge to cool down.
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Step 4
Grate 1 cucumber and place into a sieve, add a sprinkle of salt and let sit for 10 minutes, then squeeze out any excess water. In a small bowl, add the coconut yoghurt, lemon juice, and a pinch of salt and pepper. Once the cucumber is ready, add to the yoghurt and mix together.
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Step 5
Slice the other 1/2 a cucumber and set aside. After 30 minutes remove the mixture from the fridge and roll into 8 even balls.
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Step 6
Heat a frying pan on medium heat, add 1 tablespoon of oil – add 4 patties at a time into the frying pan pressing them down as you place them down. Fry each side for around 5 minutes or until crispy and firm to touch.
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Step 7
Toast the burger bun, then add rocket, cucumber, patty and coconut tzatziki and enjoy!
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Recipe: Panacea's Pantry
