Everyday cooking
Beetroot Burger
Craving a vegan burger? Bring out your bbq and prepare this beetroot burger with your favourite Violife Greek white & Violife original slices!
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![Cooktime]()
Cooking time12 minutes![Preptime]()
Prep time15 minutes![Difficulty]()
DifficultyEasy![Servings]()
Servings6 portions
- 1 pack Violife Greek White Block, crumbled
- 6 Violife Original Slices
- 6 Wholemeal Seeded Bread Rolls or Bagels
- ½ cup (100G) Wholemeal Couscous
- 2½ cups (250G) grated beetroot
- 180 g hummus Store Bought
- 1 Small Onion, grated
- 2 Cloves Garlic, crushed
- 1 Flax Seed Egg, (1Tbsp Flax Seed, 1 Tbsp Water)
- 1 tsp ground cumin
- 1 tsp ground coriander
- 2 tbsp extra virgin olive oil
- A Few Valeriana Leaves
- 1 Carrot, In Ribbons
- sea salt And Cracked Black Pepper, to taste
- Place the couscous in boiling water in a large bowl, cover with plastic wrap and set aside for 5 minutes.
- Place the couscous in boiling water in a large bowl, cover with plastic wrap and set aside for 5 minutes.
- Heat 1 tablespoon of the oil in large frying pan over low heat or heat up the bbq and cook the patties for 10–12 minutes each side or until firm.
- To serve, spread the hummus on the base of each roll and top each with a patty, valeriana leaves and carrot, a slice of Violife Original and top with the remaining roll half.
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