Beetroot burger with lamb’s lettuce and fried mushrooms


fit factoragainst cravings

Healthy because…
Fancy a special kind of veggie burger? Then you should try this beetroot burger. It is very easy to prepare and will not weigh down on your stomach. Beets also have very few calories, but they are rich in minerals such as iron, calcium, potassium, magnesium and phosphorus. The burger also contains vitamins from the B group, vitamin C and folic acid.


White Bread, Milk, Walnuts, Pine Nuts, Olive Oil, Salt, Pepper, Nutmeg, Water

Cut the white bread into cubes and soak in lukewarm milk. Place walnuts and pine nuts in blender and chop. Add the remaining ingredients and the soaked white bread to the blender. Mix everything together until smooth.

Chickpeas, Lime Juice, Yoghurt

Rinse the chickpeas in a colander, drain and place in a blender. Add lime juice and yogurt. Put the mass in a bowl.

Carrots, beetroot, garlic, egg yolk, breadcrumbs, salt, pepper, cumin

Wash, peel and finely grate the carrots. Finely chop the beetroot. Add both to the mixture in the bowl along with the squeezed clove of garlic. Also add egg yolk and breadcrumbs. Mix everything well and season with the spices. If necessary, add more breadcrumbs until the mass is malleable.

Burger mass, sunflower oil

Form four burger patties of the same size from the finished burger mass. Heat the oil in the grill pan and fry the patties on both sides for 10 minutes.

lamb’s lettuce, mushrooms

Clean the lamb’s lettuce, wash and shake dry. Clean the mushrooms, cut into slices and fry in the patties’ fat for 5 minutes.

Cut the burger buns open and toast the inner halves on the grill pan. Spread the bottom halves with the nut sauce. Distribute the lamb’s lettuce and place the patties on top of each. Cover again with lamb’s lettuce, stack mushroom slices and finish with the bun lid.

The recipe for beetroot burgers with lamb’s lettuce and fried mushrooms with all the necessary ingredients and the simplest preparation – cook healthy with FIT FOR FUN

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