These vibrant beetroot and haloumi burgers are oven-baked for a healthier twist. Packed with beans, seeds, and fresh salad, they make a satisfying vegetarian meal.
Ingredients
- ½ small red onion, finely chopped
- 1 tsp lemon zest
- ½ tsp dried oregano
- 300g beetroot, grated
- 125g kidney beans, rinsed and mashed
- 100g haloumi, grated
- 1 tbsp sunflower seeds
- 1 egg, beaten
- 2 tbsp tzatziki
- ½ carrot, finely grated
- ½ cup finely shredded cabbage
- 2 iceberg lettuce leaves
- 2 wholegrain (or gluten-free) rolls
- Salt and pepper, to taste
Method
- Preheat oven to 190°C and line a baking tray with baking paper.
- Heat a non-stick frying pan over medium heat and cook onion, lemon zest,
and oregano for a few minutes. Add beetroot and cook until slightly softened. - Combine beetroot mixture with kidney beans, haloumi, sunflower seeds,
and egg. Season with salt and pepper and shape into two patties. - Bake burgers for 20–25 minutes, or until firm.
- To serve, spread tzatziki on the bun base, add lettuce, burger patty,
carrot, cabbage, a squeeze of lemon, and top with bun lid.
Serving Information
Serves: 2
Prep Time: 10 minutes | Cook Time: 25 minutes
Nutritional Information (Per Serve)
Energy: 1958.5 kJ, Calories: 467.8 cal, Protein: 27.3 g, Carbohydrates: 44.2 g, Fibre: 13.6 g, Total Fat: 16.9 g, Saturated Fat: 7.4 g, Sugar: 20.2 g
Source & Photo Credit
Source: Genesis YNB Challenge
Photo: SuperValu
