Couscous and beetroot burgers

Couscous and beetroot burgers

Total: 1 hr 5 min. | Active: 35 min.
Nutritional value / piece: 75 kcal
, Fat: 2 g
, Carbohydrate: 9 g
, Protein: 4 g

It is becoming increasingly important for me to use up whatever is left in my fridge before it goes out of date – this recipe was born out of this mindset. These couscous burgers taste fantastic hot, but can also be enjoyed cold with a salad while on the go. The perfect office lunch!


12 pieces


Please note: If you adjust the quantities yourself, it may happen that the recipe is not perfect. The quantities and cooking times of the ingredients are not automatically adjusted in the text. If you have any questions about the quantities in this recipe, the culinary professionals at Betty Bossi will be happy to help you:

Betty Bossi Koch-Center

100 g couscous
1 dl vegetable bouillon
200 g boiled beets, coarsely grated
100 g plain cottage cheese
3 tbsp breadcrumbs
2 eggs
salt and pepper to taste
olive oil for frying
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How it's done

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Bring the couscous and stock to the boil, cover and leave for approx. 7 mins. until the liquid is absorbed. Mix the beetroot, cottage cheese, breadcrumbs and eggs in with the couscous, season the mixture. Cover and leave to stand in the fridge for approx. 30 mins.

Shape the mixture into 12 burgers, add a dash of oil to the pan and fry in batches for approx. 3-4 mins. on each side until golden brown.

Good to know
Serve with: Salad.

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