2 images — swipe or scroll sideways
Beetroot burger
very nice vegetarian burgers for in case when you have raw beets. Goes nice with yoghurt/lime/avocado sauce, some salad and some spicy.
Grate the beetroot fine, otherwise the burgers fall apart. 30 minutes in the fridge help them stay together. But also fry them carefully. On medium heat and leave them alone until they have a crust. Turning or pressing them will make them break.
| burgers | ||||
| 500 g raw beetroot | grate / chop | mix into firm dough wet? more oats; dry? add water | chill burgers on baking paper 30 min or 15 in freezer | fry +5 min per side, medium heat |
| ½ red onion | ||||
| 1-2 cloves garlic | ||||
| 150 g cheese feta/goat/cow | ||||
| 130 g rolled oats | ||||
| 1 egg | ||||
| tsp thyme or rosemary | ||||
| salt & pepper | ||||
| oil | ||||
| yoghurt sauce | ||
| 1 small clove garlic | chop fine | stir |
| jalapeño | ||
| 200 g yoghurt | ||
| juice of ½ lime | ||
| salt and pepper | ||
| salad on side | ||
| 1 tin black beans | drain | mix |
| 1 small tin sweetcorn | ||
| 1-2 tomatoes | dice | |
| ½ red onion | chop finely | |
| lime juic | ||
| salt and pepper | ||
| serving | |||
| buns, halved | toast in dry pan | build: bun, sauce, lettuce, burger, avocado, jalapeño | serve with the salad |
| lettuce | |||
| jalapeño | slice | ||
| 1 avocado | slice last | ||