Beetroot burger Try this delicious meat-free Monday (or any day) beetroot burger! Load your bun up with salad vegetables and add tzatziki, lemon and or mint to taste. Dinner Lunch Main Print this recipe Details Serves: Serves 6 Number of ingredients: 9 IngredientsTo prep: 10 Minutes PrepDifficulty: EasyTo cook: 30 Minutes Cook Nutrition per servingEnergy: 1410kJProtein : 15.6gFat (total): 7.2g- Saturated Fat: 2.4gCarbohydrate - total: 47.4gFibre: 8.7gSodium: 532mg Ingredients ½ cup of Community Co Semolina 3 beetroot 3 carrots 3 kale leaves ½ onion 2 cloves of garlic 6 slices of low fat cheese Salt and pepper (if needed) 3 tsp Community Co olive oil 6 wholemeal burger buns Method Dry roast semolina in a pan (with no oil) over medium heat, until light brown. Transfer to a plate to completely cool. Set aside 2-3 tablespoons. Peel and grate the beetroot and set aside in a bowl. Grate the carrots separately. Finely chop the kale. Chop the garlic cloves and onion. Boil 1 cup of water in a pan. Reduce the heat to the lowest setting, and add the semolina (leaving aside 2-3 tablespoons) and stir to prevent lumps forming. Switch off the heat and cool completely. Heat a teaspoon of olive oil and saute onion and garlic on a medium – low heat. Add carrots and beetroot into the pan cooking until soft, followed by the kale. Cook for a few minutes, then switch off the heat, and work in the left over semolina, salt and pepper and mix well. Set aside to cool. Using ½ cup of mixture, the kids can help you form 6 burger patties, and coat with the leftover roasted semolina. Add 2 tsp of olive oil into a pan, and cook the burgers for 5-10 mins on each side. In the last few minutes of cooking, place a slice of cheese on top of each pattie to melt. Place patties onto a plate to cool before serving with your favourite toppings!