Try this banting recipe for Beef and Feta Burgers with creamy avocado and courgette rostis


For the beef patties:
500g beef mince
1/2 onion finely chopped or grated
1 clove garlic, finely chopped
75g feta, roughly crumbled
1 egg, lightly beaten
Handful chopped fresh mint and basil
1 tsp dried chilli flakes (optional)
1 tsp freshly ground black pepper
1/2 tsp salt

For the rostis:
1/2 onion, finely chopped
1 Tbsp olive oil
2 cups grated courgettes
1 Tbsp chopped fresh mint
1 egg, lightly beaten
75g goats cheese or cheddar, crumbled or grated
Pinch of salt and freshly ground black pepper

For the avocado topping:
1-2 ripe avocados
Zest and juice of 1 lime or 1/2 lemon
1-2 Tbsp chopped fresh parsley or basil
Salt and freshly ground black pepper to taste
1 Tbsp olive oil
Mix the ingredients together and mash roughly with a fork.

How to

For the beef patties:
Mix all of the ingredients together, divide into palm-sized balls, flatten gently and then place on a plate in the fridge to firm up for about 30 minutes if you have the time.

Make the avocado topping by roughly mashing the avocado with a fork and adding the remaining ingredients.

For the rostis:

Heat a frying pan over medium heat, add 1 Tbsp olive oil and soften the onions for 5 minutes. Remove and set aside.

Meanwhile, mix together the courgette ingredients, then leave to drain over a sieve for a few minutes, and gently squeeze out any excess juice.

Roll the mixture into palm-sized balls and then flatten gently until they are at least the same size as the beef patties, if not slightly wider in diameter.

Fry in 1-2 Tbsp olive oil for 2-3 minutes on each side or until golden and cooked through. They are careful as they have no flour to bind them together, so take care when frying and turning. Drain on kitchen paper and then assemble the burgers and eat immediately. I don’t usually do a burger top, just sit the patty on a rosti and dollop the avocado on top and enjoy.

Recipe provided by Sarah Graham, author of Bitten, Smitten and A Foodie Lives Here food blog.

Please rate this recipe

1 Star2 Stars3 Stars4 Stars5 Stars

3 votes, average: 4.70 out of 5)