| 4 | red beets |
| 150 g | rolled oats |
| 1 | onion |
| 200 g | goat cheese |
| 2 cloves | garlic |
| 2 tbsp | olive oil |
| 2 | eggs |
| 1 | basil (handful) |
| salt | |
| pepper | |
| sourdough bread | |
| 1 | lettuce (for serving) |
| 1 | mango (for serving) |
| 1 | avocado (for serving) |
| 1 | tomato (for serving) |
| 1 | onion (for serving) |
Peel and grate the beetroot, onion and garlic on a box grater (or use a food processor with the grating blades attached).
Place the grated vegetables in a large mixing bowl. Add olive oil, eggs and rolled oats and mix everything well.
Add the goat’s cheese, basil, salt and pepper and stir to combine.
Set aside for about 30 minute, so the oats can soak up the liquid and the mixture sets. This step is important so the patties hold together.
Try shaping a patty with your hands. If the mixture is still too loose, add some more oats. You should get between 6-8 patties from this mixture.
Grill the beetroot burgers for a few minutes on each side, or fry them in a frying pan by heating a knob of coconut oil or ghee and fry until golden on both sides.
Serve with grilled sourdough bread and toppings of your choice.
