200°C · 10-15 minAllergens
Lactose
Ei
Sulfiet
MosterdMy Favourite Beetroot & Feta Burger
These surprising burgers are made from fresh red beetroot, 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 Beetroot & Feta Burger
Red beetroot, aubergine, broccoli, carrot, white onion, spinach, peas, garlic, jalapeño pepper, fresh basil, chives, 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 beetroot 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 for 1-2 minutes loosely covered.
Oven — 200°C, 10-15 minMarleen's choice
Preheat the beetroot 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 for 5-10 minutes covered with an ovenproof plate or aluminium foil. Disposable containers cannot go in the oven, transfer to an oven dish.