My friend loves taking me to great lunchrooms. At one of these fabulous lunches I tried my first beetroot burgers, and I was hooked. Unlike other vegetarian burgers this burger does not try to replace meat, it is a totally new flavor sensation providing great texture and filling you up for the rest of the day.
Obviously, it is also a very healthy alternative to your regular meaty version. But that is not why you should try this. This is a new flavour you have to introduce to your pallet, the healthy part is just a bonus!
I have to honestly admit this dish isn’t for everyone, especially meat lovers that think veggie burgers are blasphemy. And you have to love beetroot. I do think that offering lots of garlic rich yoghurt sauce will help convince your family members.
These burgers and sauces can easily be made a day in advance, making them the perfect easy home made fastfood!
Beet root burgers (4-6 burgers)
- 1 uncooked medium beet root, finely grated
- 800 grams of tinned beans, I used field peas (we like to call them kapucijners in Holland)
- 1 onion, grated
- 2 eggs
- 2 cups of oats
Mash up the peas (in the foodprocessor), I like leaving some chunky pieces for texture.
Mix in the beet root, onion and egg. Season the mixture with salt and pepper.
Add half the oats and let the mixture stand so the oats can soak up the moisture. After 20 minutes, check the mixture and add oats as needed. You want a firm, non-sticky mixture that still holds together well. I like to compare it to how my meatball texture feels when it is just right.
Shape your burger paddies, dust with oats to prevent the paddies from sticking if needed and let them rest for at least 30 minutes. For the practical busy moms I recommend making these a day in advance.
Fry your paddies in some oil on a high heat for a few minutes on each side. After making the paddies crusty on each side, place the paddies in the 220 degree oven for 20 minutes.
Serve with some fresh crispy buns, some lettuce, a spicy yoghurt sauce and a yoghurt mint sauce (you find the recipe with the posh fish and chips recipe).
- 1 tomato in small cubes
- 1 onion finely sliced
- 1 finely sliced chili pepper
- 2 tbsp lemon juice
- handfull of freshly sliced parsley and/or koriander
Blend half the tomato, union and chili to a pulp. Mix the pulp with the other ingredients and season to taste.