When I was a child I didn’t even want to hear the word “chickpeas”. I…
Let the beet root.
I’ve never thought that a burger other than ham burger could steal my heart.
But this have changed when I bought the book “Gatherings” by Flora Shedden. The book has plenty of interesting recipes but the beetroot burger recipe has gained my attention.
If you are also interested in vegan burger give it try, it’s worth it. You will need the following ingredients:
- 150-200 gr raw beetroot
- 1 large red onion
- 2 garlic cloves
- 1 teaspoon caraway seeds
- 1/2 teaspoon ground cumin
- 1 tablespoon olive oil
- 1 egg
- 125 gr feta cheese
- 75 gr rolled oats
- 50 gr flour
- freshly ground black pepper
Start with finely grating the beetroot, onion and garlic. Try to grate the vegetables as much as you can as this gives the burgers a lighter texture. Once I have grated the vegetables I used a food processor for a lighter texture.
Put the grated vegetables in a large bowl and add salt, pepper, carway seeds, olive oil and the egg. Mix to combine and then add the feta cheese, continue to stirring, and then add rolled oats and the flour.
If the mixture feels very wet add some oats or flour, while if it feels too dry add a little water. It should be soft and easy to shape, but firm enough to hold the shape.
Then divide the mixture into 4-6 equal portions and shape them into flat rounds.
Flora Sheedden continues the recipe by frying the burgers but I decided to place them in the oven in order to avoid frying and make the burgers lighter.
In a preheated oven (180 * C) bake the burgers for 30 minutes in total, 15 minutes on one side, then flip over and bake for 15 more minutes.
Add in your burger some yogurt, lettuce and zucchini. Enjoy your meal!