7 March, 2017
Beetroot burgers
I tried these wonderful burgers at Marcin and Christoph’s dinner party and I immediately asked for a recipe. They are surprisingly full of taste, a mix of vegetable goodness with carmelised onions and roasted seeds. They may look like hamburgers but they don’t taste like them, so I am not trying here to sell another product saying ‘hey I gave my family beetroot burgers and they didn’t even notice’, not at all. It’s vegan approach to food and it’s wonderful.
Beetroot burgers are amazing, even if you don’t like beetroot (like Karl), you may still ask for some more – they are that good. Plus, they have all the superfoods, not only the super beetroot but also millet and seeds. Plus, if you grate the beetroot by hand, it will be great for your biceps muscles!
The recipe comes from foodpornveganstyle.blogspot.lu and is only slightly modified.
Ingredients
For the burgers
- 2 small beetroots or one big, grated (250g)
- 1 big onion, finely chopped
- 70 g sunflower seeds, roasted
- 70g sesame seeds, roasted
- 300 g cooked millet (cooked previous day)
- 60g breadcrumbs
- 60 ml olive oil
- 4 tbs (wholewheat) flour
- 5 cloves of garlic, finely chopped
- 3 tbs of parsley, chopped
- 5 tbs soy sauce
- Salt, pepper to taste
For the sauce
- 4 tbs tahini paste
- 12 tbs Greek yogurt
Instructions
- Place all the burger ingredients and a bowl and mix together with a spoon and then with your hands.
- Shape the burgers and place them on a baking tray covered with baking paper.
- Roast for around 40 minutes in 200°C, turning them half way through.
- Serve with the sauce made with the tahini sauce mixed with yogurt, salad, vegetables or in a hamburger bun. They are also very good served cold.