Oats are awesome and so is beetroot, so uniting the two could only ever be a good thing. What better way to celebrate this fantastic duo than in the form of a crowd-pleasing burger! This recipe is a great change from your average meat patty and is perfect for summer. We love ours smothered with creamy avocado, juicy tomato slices, and crunchy watercress leaves.
3 roasted beetroots
200 grams Stoats sunflower and poppy seed porridge
1 ball mozzarella, shredded
1 large egg
1 finely chopped red onion
1-2 tablespoon olive oil
2 teaspoons mixed chilli, garlic and pepper spice.
Salt and pepper to taste
Seedy bread buns
Peel and chop your beetroots and roast them in a 180 degree oven for 30 minutes.
Meanwhile, sauté your onion with the olive oil and spices until sweet and golden.
Once your beetroots are nicely roasted, blitz them until they are shredded, but still chunky.
Add the beetroot and onion to a big bowl and mix in the Stoats sunflower and poppy seed oats, mixed spices, shredded mozzarella, and egg.
Make patties out of the mixture and fry them for two minutes each side in a non-stick pan.
Serve in fresh seedy bread rolls with avocado, a bunch of watercress leaves, tomato slices, and sweet potato wedges on the side.