4 hamburger buns
La Patte Blanche cheese
4 cooked red beets
2 finely chopped small red onions
2 finely chopped garlic cloves
1 tbsp. of olive oil
¾ cup of rolled oats
2 to 3 eggs (depending on the meatballs’ consistency)
A few chopped fresh basil leaves
Salt and pepper to taste
Sprouts of your choice
Sauces of your choice (mayonnaise, ketchup, Big Mac-type sauce, etc.)
Grate the beets and finely chop the red onions and garlic. Place in a bowl and drizzle with olive oil.
Add the oats and eggs.
Chop the fresh basil and add to the mixture. Season well. Make sure the texture is sticky enough to hold the meatballs together.
Important: To obtain a nice and compact texture, let the preparation rest for 30 minutes in the refrigerator before forming the meatballs.
After the resting time, shape 4 compact patties.
To cook on the BBQ, we recommend oiling the meatballs well beforehand. Cook for 4–5 minutes on each side.
Grill the buns and assemble the burgers with a generous amount of sauce, a few slices of Boston lettuce, red cabbage, patties, La Patte Blanche cheese, shredded carrots, tomatoes, and sprouts.