Banting burgers with feta

Beef patties: 500 g beef mince
½ onion finely chopped or grated
1 clove garlic – finely chopped
75 g feta – roughly crumbled
1 egg – lightly beaten
Handful chopped fresh mint and basil
1 tsp dried chilli flakes (optional)
1 tsp freshly ground black pepper
½ tsp salt

½ onion – finely chopped
1 Tbs olive oil
2 cup grated courgettes
1 Tbs chopped fresh mint
1 egg – lightly beaten
75 g goats cheese or cheddar – crumbled or grated
Pinch of salt and freshly ground black pepper
Avocado topping: 1-2 ripe avocados
Zest and juice of 1 lime or 1/2 lemon
1-2 Tbs chopped fresh parsley or basil
Salt and freshly ground black pepper to taste
1 Tbs olive oil

For the beef patties:
Mix all of the ingredients together, divide into palm-sized balls, flatten gently and then place on a plate in the fridge to firm up for about 30 minutes if you have the time.

Make the avocado topping by roughly mashing the avocado with a fork and adding the remaining ingredients.

For the rostis:

Heat a frying pan over medium heat, add 1 Tbsp olive oil and soften the onions for 5 minutes. Remove and set aside.

Meanwhile, mix together the courgette ingredients, then leave to drain over a sieve for a few minutes, and gently squeeze out any excess juice.

Roll the mixture into palm-sized balls and then flatten gently until they are at least the same size as the beef patties, if not slightly wider in diameter.

Fry in 1-2 Tbsp olive oil for 2-3 minutes on each side or until golden and cooked through. They are careful as they have no flour to bind them together, so take care when frying and turning.

Drain on kitchen paper and then assemble the burgers and eat immediately.

Just sit the patty on a rosti and dollop the avocado on top and enjoy.

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