Beetroot burgers in puff pastry hearts

Total time: 30m
Preparation Time: 20m

For 4 people

Nutritional Information

Contains 455 Kcal, 13g Protein, 41g Carbohydrates, 25g Fat


  • Puff pastry hearts
  • 1 puff pastry dough, rolled into a circle
  • 1 eggs, beaten
  • Cabbage and mushroom salad
  • 4 vegetarian burgers (organic beetroot burgers)
  • 3 tbsp olive oil
  • 100 g king oyster mushrooms, sliced
  • 200 g white cabbage, finely chopped
  • 1 organic lemon, use a little grated zest and all of the juice
  • 0.5 tsp salt
  • a little pepper
  • Kefir and cress sauce
  • 150 g kefir, plain
  • 30 g cress
  • a little salt

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  • Puff pastry hearts

    Using a cutter, cut out 4 hearts (each approx. 10 cm in diameter), transfer the hearts to a baking tray lined with baking paper. Brush with a little egg.
  • To bake

    Approx. 10 mins. in the centre of an oven preheated to 220°C. Remove, allow to cool slightly, cut open.
  • Cabbage and mushroom salad

    Cook the burgers in a pan as per the instructions on the packet, keep warm. Heat the oil in the same pan, fry the mushrooms for approx. 3 mins. Remove the pan from the heat. Add the cabbage, lemon zest and juice, season, spread on top of the heart bases. Top with the burgers and remaining hearts.
  • Kefir and cress sauce

    Combine the kefir and cress in a bowl, season with salt, serve with the burgers.

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Due to seasonality or for logistical reasons it can occur that an ingredient is not available for this recipe. We thank you for your understanding and apologise for any inconvenience.

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