I have a garden full of silverbeet at the moment and these burgers are one of my favourite recipes. This recipe cleverly ‘weaves’ silverbeet into a pattie so that the meal is both fibre and mineral packed.
First, I picked about 6 silverbeet leaves, rinsed and dried them before shredding to place in a frypan with a little olive oil. After a few minutes the process of wilting had begun and I added 2 cloves of garlic chopped. Try to pull the silverbeet off the heat before it has fully collapsed to ensure you do not lose all of its goodness. Whilst it is cooling I chop up about 1/4 of a cup of chives, 1/3 cup of semi-dried tomatoes and place in a bowl with about 150g of feta cheese. The secret little ‘star’ of this dish is the tablespoon of capers that are added into the mix at this point. Next, beat two eggs and add to the rest of the ingredients along with 3 tablespoons of coconut flour. Give it a good mix, then add the silverbeet and season with sea salt and pepper. I use a fork to mix it all together.
To make the patties I wet my hands and divide the mixture into about 4-5 burger-sized patties. All that remains is to heat up a little more oil and cook on medium heat for about 5 minutes on each side.
The last time I made these I harvested some baby beetroot from my garden at the same time as the silverbeet. I then oven roasted the beets and sliced these up for an extra hit of flavour and goodness when I turned the ‘pattie’ into a burger with a hamburger bun, avocado, beetroot and lettuce.
These are so tasty and the leftovers make a great breakie or snack the next day – even cold straight out of the fridge!