200°C · 10-15 minAllergens
Lactose
Ei
Sulfiet
MosterdMy Favourite Beet & Feta Burger
This is yesterday's meal, just as delicious today and €1 cheaper! Individually packed in sustainable disposable packaging. These surprising burgers are made from fresh red beets, oats, white onion, fresh basil, and feta cheese. They are briefly roasted in the oven at a high temperature. Served with a quinoa salad, packed with fresh vegetables and herbs, and roasted pumpkin seeds. Accompanied by a refreshing yoghurt raita, with preserved lemon and fresh mint.
My Favourite Beet & Feta Burger
Red beet, aubergine, broccoli, carrot, white onion, spinach, peas, garlic, jalapeño pepper, fresh basil, chives and mint, preserved lemon, chilli powder, cumin seeds, pumpkin seeds, feta made from pasteurised sheep and goat milk, pasteurised free-range egg, yoghurt, oats, red quinoa, white quinoa, coarse mustard, extra virgin olive oil, pepper and salt, sunflower oil.
Allergens: ei, koemelk, lactose, mosterd, sulfiet.
Microwave
Heat the beet burgers uncovered on the baking paper for 2-3 minutes. Serve with the quinoa salad and the yoghurt dip (cold). The salad can also be enjoyed warm; heat it loosely covered for 1-2 minutes.
Oven — 200°C, 10-15 minMarleen's choice
Transfer to an oven dish and heat the beet burgers uncovered on the baking paper for 10-15 minutes. Serve with the quinoa salad and the yoghurt dip (cold). The salad can also be enjoyed warm; heat it covered with an oven-safe plate or aluminium foil for 5-10 minutes.