Indeed indeed, if beets and squash and all manner of root vegetables cram your cellar right now, have I got the recipe for you! These burgers were absolutely exquisite, and will put any old standard beef burger on the back burner. DO TRY!
Not only are they lovely to behold, but you’ll have the sanctimonious pleasure of knowing they’re insanely healthy.
3 medium beets, scrubbed (No need to peel! Especially if organic.)
1/2 small eating pumpkin or butternut squash, or any winter squash you’d like
2 small white onions
1 small red onion
4 garlic cloves
2 large eggs, hopefully organic and free range
2 tablespoons
11/2 cups rolled oats (I believe cooked brown rice or quinoa could be wonderful here)
1 cup crumbled feta
1 cup minced fresh dill
1/2 teaspoon salt
1/ 2 teaspoon pepper
First you need to grate the beets, the squash, the onions and the garlic. This would be an absolutely horrid task without the love of a trusty food processor.
Meanwhile, mix together all remaining ingredients in a large bowl. Add all the grated vegetables and combine well. This product now needs to hang out for a while to let the flavours meld and the mixture set (less likelihood of the burgers falling apart while they cook).
Sauté in olive oil over medium heat until nice and crispy and hot, about 5 minutes per side.
Toppings:
Lettuce
Sliced tomatoes
Sliced red onion
Sautéed mushrooms
Sliced avocado
Sprouts
We added some roasted sweet potato fries with a spicy dill mustard on the side. Luscious.
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