Beetroot Burgers

We were on our way home from a delicious summer beach day, on The Great Ocean Road. As per usual, I always leave the beach feeling hungry and inspired to eat something fresh and fulfilling. Driving home, stuck in traffic, the creative juices started flowing, as my appetite grew. All I could think about was some kind of veggie burger. We didn't have much in the fridge, but we did have an abundance of beetroot in our @devaloka_bushland food garden, which I knew was going to be the main ingredient. We arrived home with my digestive fire burning bright. Ready to go, I jumped straight into the kitchen and this beetroot burger was born. Enjoy with pickles, aioli, fresh lettuce and whatever else inspires you to have a good burger.

 

 

serves two - time 30 minutes - vegan & gluten free

Ingredients 

two medium beetroots 
⅓ cup red onion finely diced
2 tsp cumin seeds ground 
2 tsp fennel seeds ground 
2 tsp coriander seeds ground 
½ tsp smoked paprika 
¼ tsp cinnamon powder 
¼ tsp turmeric 
1 tsp fresh thyme 
1 tsp fresh oregano 
¼ cup buckwheat flour 
2 tbsp olive oil 
¼ cup of hummus 
½ tsp baking powder 
¾ tsp salt 
¼ tsp black pepper

 

Preheat the oven to 200 degrees Celsius. Alright, let's get started by washing the beetroot and removing any excess roots and leaves so you are left with the BEET- “ROOT”. Grate your beetroot straight into a large bowl with the skins on. 

 

 


Finely dice your salad onion and place into the same bowl as the grated beets. 
In a mortar and pestle or spice grinder add your cumin seeds, fennel seeds and coriander seeds. Grind into a textured powder. Now place these spices along with the smoked paprika, cinnamon powder and the remaining ingredients. I recommend using your hands to combine everything (but can use a mixing spoon if needed. Mix until it forms a wet dough like texture.

 

 

Grab yourself a baking tray and line with parchment paper or oil. I find using a big spoon for making the burgers can be really helpful, spoon out four even balls and place on the baking tray. Use the back side of the spoon to press down on the burger, so there is about 4-5cm of thickness in the middle and on all the sides. Bake for 10 minutes each side.

 

 

To serve, you can take the burgers to a whole other level by finishing them off in a nice hot pan on the stovetop with some extra olive oil, so they get a little crispy on the outside (roughly 2 minutes each side). Once cooked, plate up to your desire. We like to eat these bad boys at home with sauerkraut, aioli, a garden pesto and fresh lettuce from the garden. You can use anythings you like! To indulge try melting some cheese on the burgers as you're frying them off at the end, and eat in a milk-bun burger with French mustard, organic ketchup and all the trimmings.

Enjoy!

 

 

 

 

 

 

 

 

 

 

Written by Alex Klein
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