Best Beet Burger Ever!
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A few years ago I thought I had mastered the veggie burger recipe. I was wrong. Like most things in life, I realized a burger is not just about the patty, the bread, sauces and whatever you put it is half the battle. I used my original recipe as a start and made it better! I used artisan burger bread I got at the farmer’s market, homemade ketchup (recipe below), avocado, ripe tomates and roman lettuce. That for me, is the perfect combo. Enjoy the recipe!
INGREDIENTS
PATTY
3 beets, peeled and cubed
1 cup cooked chickpeas, dried
1 cup crimini mushrooms, chopped
1 leek, chopped
1 teaspoon smoked paprika salt
fresh parsley
1 egg
1/2 teaspoon salt
1/2 teaspoon pepper
1 tablespoon olive oil
HOMEMADE KETCHUP
5 ripe pear tomatoes
2 tablespoons olive oil cup
Fresh basil and oregano
1 tablespoon of salt
4 tablespoons raw sugar
1/4 cup apple cider vinegar
TO SERVE
Homemade bread burger
Avocado
Pear tomato
Romaine lettuce
Homemade ketchup
PREPARATION
PATTY
Pre-heat the oven to 200C / 375F.
Peel and cut beets and roast for 20 minutes until tender and golden brown.
Once ready, remove from oven and set aside.
While the beets are cooking, sauteé leeks and mushrooms with olive oil, smoked paprika, salt and
pepper until golden brown.
Chop chickpeas in a food processor.
Add parsley, mushrooms, leeks and beets to the food processor. Pulse into a paste.
Add 1 egg to the food processor and mix.
Refrigerate for 30 minutes.
Divide the mixture into 4 patties and cook them in a pan 12 minutes per side.
HOMEMADE KETCHUP
Liquefy plum tomatoes, herbs and olive oil.
Cook tomate sauce in a saucepan and add apple cider vinegar, salt and sugar.
Let it boil, reduce heat to low, cover and let reduce for 30 minutes.
Let cool before serving.
Store in a covered container in the refrigerator for 3 weeks.
ALMOST THERE!
Serve burgers on warm artisan burger bread, spread homemade ketchup, add avocado, tomatoes
and lettuce. Enjoy immediately!
