Beetroot in a burger? Excellent idea and even better flavour! One important thing to be aware of when making this patties is to thoroughly get rid of excess water when grating beetroot and courgette. This will allow you to form really nice looking compact patties that will not disintegrate when turning and will nicely hold together. Pair the patties with fresh veggies, roasted potatoes or avocado, either sliced or in a form of guacamole. You will love it!
And if you are not that into beetroot, but still crave a delicious burger, there is a recipe for hash brown burger you can try.
(makes 6-10 patties)
- 400 g can of borlotti beans (or use your own cooked beans)
- 2 small beetroots, grated (250 g)
- 1/2 courgette, grated (150 g)
- 1 small red onion, finely chopped
- 20 cm piece of celery stalk, finely chopped
- 1 flax egg (1 tbsp flaxmeal mixed with 3 tbsp water, let sit for 10 minutes)
- 2-3 tbsp tahini
- 2-3 tbsp olive oil
- salt and pepper to taste
- Preheat your oven to 180 °C.
- Grate courgette and beetroot, then either strain using a straining bag/cheesecloth or simply using your hands. The aim is to get rid of excess water and so help the patties hold together.
- Mash drained borlotti beans (mash just some of them so that you still have some whole beans in your patties) and mix them with all the remaining ingredients.
- Form 6-10 patties (depending on the size of your buns) and put them on a tray lined with baking parchment.
- Bake for about 30-40 minutes, turning the patties halfway.
- Serve them with home-made wholegrain burger buns, some ketchup, mustard, or other sauces, and fresh vegetables.
- If not using all of the patties, you can freeze and reheat them later on a pan with a little olive oil.