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Carrot and feta burgers recipe

Carrot and feta burgers recipe

81 ratings

Created by The Tesco Real Food team

Made with simple ingredients, this flavour packed carrot and feta burger holds its shape really well. Healthy burgers never tasted so good! See method

  • Serves 4
  • Takes 40 mins
  • 419 calories / serving
  • Freezable
  • Healthy
  • Vegetarian

Ingredients

  • 2 red onions, 1 sliced, 1 chopped
  • 1 lemon, juiced
  • 1 tsp olive oil
  • 390g tin green lentils, drained and rinsed
  • 2 tsp ground cumin
  • 200g carrots, peeled and coarsely grated
  • 75g wholemeal bread, blitzed to crumbs
  • 1 egg, beaten
  • 90g feta, crumbled
  • 4 brioche burger buns, halved
  • 60g pack wild rocket​

For the tzatziki

  • 100g cucumber, deseeded and finely diced
  • 100g 0% fat natural yogurt
  • 10g fresh mint, leaves picked and chopped
2 of your 5-a-day and a source of fibre

Each serving contains

  • Energy

    1760kj
    419kcal     21%

  • Fat

    12g 17%

  • Saturates

    6g 29%

  • Sugars

    15g 17%

  • Salt

    1.4g 23%

of the reference intake
Carbohydrate 54.7g Protein 19.4g Fibre 10.9g

Method

  1. Preheat the oven to gas 7, 220°C, fan 200°C. Marinate the sliced onion in the lemon juice for 30 mins; drain.
  2. Meanwhile, heat the oil in a pan over a medium heat and cook the chopped onion for 2-3 mins. Add the lentils and turn up the heat. Cook for 2 mins to evaporate any liquid, adding the cumin towards the end. Tip into a bowl.
  3. Add the carrots, breadcrumbs and egg to the bowl and mix. Fold in the feta and shape into 4 burgers, each 8cm wide and 2cm tall. Transfer to a baking tray lined with baking paper; bake for 20 mins. Arrange the halved burger buns on another baking tray and add to the oven to warm through for the final 2 mins.
  4. For the tzatziki, mix the cucumber with the yogurt and mint; season. Divide the burgers between burger bun bases, then top tzatziki, pickled onions and rocket and sandwich with the bun lids.

Freezing and defrosting guidelines

Freeze burgers only. Wrap well in clingfilm and tin foil (to prevent freezer burn) and freeze for up to 1-3 months. To serve, defrost thoroughly in the fridge overnight before continuing with the recipe method.

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