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 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!