It’s been a burger-ish couple of weeks in our home. Juicy apple and turkey burgers, bacon and egg breakfast ‘burgers’, and our most favourite yet, beet and feta burgers.

Earlier this week Jesse whipped up a simple wholewheat pizza dough before deciding last minute to make burgers instead. The dough ended up making pretty good burgers buns – with quite a decent rise on them. The beet burgers themselves are moist, sweet and perfectly hinted with basil. They freeze great and make for an excellent addition to a spinach and feta salad for a work lunch.

It’s been a busy week for Jesse and I – a new airline on the horizon and a show in front of 1700 people at a local Tedx conference (for Jesse) and for me, preparation for a trip to Europe to see my best friend and my family. We leave tomorrow so this is likely the last post for a while.

Suggestions for things to see and unique places to eat in London and in Paris are appreciated!

Beetroot & Feta Burger
Recipe from Green Kitchen Stories
Makes 6-8 burgers

3 cups grated raw beetroots (approx. 4-5 beets)
1 small onion
2 cloves garlic
2 tbsp cold-pressed olive oil
2 organic eggs
1.5 cups rolled oats or flakes of your choice
200g feta cheese, crumbled
1 handful fresh basil
salt/pepper

Peel and grate the beetroots, onion and garlic and place in a large mixing bowl. Add olive oil, eggs and rolled oats and mix well. Fold through the feta, basil, salt and pepper. Set aside for about 30 minutes, so the oats can soak up the liquid and the mixture sets (this step is important for the patties to hold together). Try shaping a patty with your hands. If the mixture is to loose, add some more oats. Form 6-8 patties with your hands. Grill the burgers a couple of minutes on each side – or bake in a moderate oven until golden on both sides. Serve on homemade buns with nectarine salsa (recipe below), spinach and aioli.

Nectarine Salsa

2 nectarines, diced finely
small handful basil leaves, chopped
juice of one lime
salt/pepper

Mix well and let sit to allow flavours to meld.