Roast beetroot burgers
SMARTPOINTS: Green 8 | Blue 7 | Purple 6
If you’ve never roasted whole beetroot before, you’ll be amazed at the extra flavour it brings. A little goes a long way, as these burgers show. MAKES 4
PREP TIME 20 MINS + CHILLING
COOK TIME 55 MINS ● 3 portobello mushrooms, cut into thin strips ● Calorie-controlled cooking spray
● 140g whole beetroot, scrubbed
● 60g frozen green peas, thawed
● 100g drained and rinsed, tinned lentils
● 85g cooked brown rice ● 25g fresh flat-leaf parsley, leaves picked
● 35g fresh wholemeal breadcrumbs
● 1 large egg, lightly beaten ● 3 garlic cloves, finely chopped
● 2 tbsp Dijon mustard ● 2 tbsp reduced-fat mayonnaise
● 4 x 60g burger buns, split ● 30g mixed salad leaves ● 1 small red onion, sliced ● 12 dill pickle slices
STEP 1 Preheat the oven to 200°C/fan 180°C/gas mark 6. Put the mushrooms on one side of a baking tray and mist with cooking spray. Wrap the beetroot in kitchen foil and put it on the other side. Bake for 45 mins, or until the mushrooms are dry and the beetroot is tender. Let the beetroot cool, rub off the skin, and chop the flesh.
STEP 2 Put the beetroot and mushrooms into a food processor
(or chop then mix by hand) with the peas, lentils, rice, parsley, breadcrumbs, egg and garlic. Season, then pulse briefly until the mixture holds together and is chunky – don’t over-process. Shape into four patties and chill in the fridge for an hour to firm up.
STEP 3 Mist a nonstick pan with cooking spray. Cook the patties over a medium heat for 5 mins on each side, or until browned.
STEP 4 Mix the mustard and mayo, then spread half over the base of each burger bun. Top with the salad leaves, the patties, leftover mustard mayo, onion and pickles. Serve with the other bun half.
TIP: To reduce SmartPoints, use 1 bun for 2 people and serve as open burgers (Points change to Green 6 | Blue 5 | Purple 4)