Beetroot & feta stuffed burger patties
So it is officially my second year of blogging… I have come a LONG way. I looked at some of my first posts.. and OHmigosh the pics make me wanna crawl under the fridge with embarrassment – bad camera, bad camera skills, SUPER bad photoshop skills.. I was too lazy to write anything more than the recipe back in those days (not sure if people preferred that actually! ;) ). Check out my first ever food post here. Even though looking back when you have grown a lot is always a bit of an ego knock, whether its in a superficial example like blogging style or its in relationships or work, it is REALLY exciting for me – cause I feel like – well eff, if I got this far in one year, imagine where I will be in Jan 2015! Ba-bam!
It is good looking back on a year, figuring out what worked for you and what you are gonna change. I mean apparently every Tom Dick and freaking Sally in Bryanston decided that gym was a great idea this year. Have to drive around the damn parking lot for at least 15 minutes before I can find something these days…. this sounds bad, but I hope that at least a quarter of them get over their new found drive for getting fit & healthy. Anyway! What I am trying to say is that I get a good feeling from 2014. Feels like its gonna be a good year.
Definitely a good year for beetroot & feta stuffed burgers. Oh the wonders that come out of a kitchen when you look at your random fridge items and try and think of something to do with them all before they expire… :)
— Recipe —
(serves 8 people – 2 burgers each depending on your sizes – half ingredients for an average sized meal)
For the patties:
1 kg mince
1 onion finely chopped & fried
1.5 squares of feta
3 tbs grated beetroot (got mine from the pickled stuff that comes in a jar from Woolies, but you can also cook & grate fresh beetroot)
1 cup grated parmesan
2 tsp sweet basil
1 tbs breadcrumbs (can omit for gluten free patties)
For the epic construction:
salt & pepper
mayonnaise (Hellmans Real Mayonnaise – the only REAL mayonnaise)
Cape country / Dijon mustard
Break up your mince in a large bowl, add the remaining ingredients and mix together well.
Squash together and form your patties – I made mine quite small & skinny, remember they kind of shrink and get fatter at the same time when cooking.
Fry in a pan with some olive oil for about 2 mins a side (you want them to still be juicy).
If you want to melt the mozzarella I put on 2 sliced on each patty after it had browned a bit while still in the pan.
Once you have fried up your patties you can construct your burger! My toppings are just an outline of course, but it was a killer combination.