Ingredients
- A handful of fresh dill
- A handful of fresh parsley
- leaves from 2 sprigs fresh thyme
- 350g fresh beetroot, grated
- 150g carrot, finely grated
- 120g oatmeal
- 3 eggs
- 1 small red onion, finely chopped
- 2 garlic cloves, crushed
- Salt and black pepper
- 1 tablespoon vegetable oil
- To serve:
- bread rolls
- rocket
- cherry tomatoes, halved
- mustard
- slaw
Vibrant and lively in colour and taste these veggie burgers are perfect for a post-exam, celebratory summer BBQ. Just add sauce.
Preheat the oven to 180°C (350°F) Gas 4.
Finely chop the herbs. Thoroughly combine with the beetroot, carrot, oatmeal, eggs, onion and garlic in a bowl, making sure the eggs and herbs are evenly distributed. Season with 1 teaspoon salt and a few grindings of pepper. Set aside for 15 minutes.
Form about 10 burger patties with your hands. Heat the vegetable oil in a frying pan set over a low heat and fry the burgers until just browned; 2-3 minutes on each side. Transfer to an ovenproof dish and bake in the preheated oven for 20 minutes.
Toast the bread rolls. Cut them open and spread with mustard on the inside. Add a little rocket and some halved tomatoes. Top with a cooked burger and a little slaw, and serve.
