Perhaps not one of the easiest recipes, these burgers are well worth the time. Adapted from The Guilt-Free Gourmet cookbook by Jordan and Jessica Bourke, this is an excellent way to make root veg more appealing and to convince even carnivores that vegetarian burgers can be exceptionally tasty.
Handful each of dill, parsley and the leaves of 2 sprigs of fresh thyme, finely chopped
350g grated beetroot
150g finely grated carrot
120g oatmeal (possibly more if your burgers are still too sticky)
1 small red onion (white works too), finely chopped
2 garlic cloves, crushed
sea salt and pepper
Coconut or vegetable oil to fry
Combine all the ingredients except for the oil and allow to sit for 15 minutes. Preheat the oven to 180° C. If the mixture is very sticky, you can add a bit of flour or extra oats. Experiment a bit and then form about 10 patties with your hands. Heat the oil in a frying pan over low heat and fry the burgers until browned, just 2-3 minutes on each side. Place these on a baking dish and bake for 20 minutes. Serve with your favourite burger accompaniments. These are excellent with dijon mayonnaise and cole slaw.