When was the last time you took a bite into a burger and said Oh wow! This is delicious!
For me personally... the last time I enjoyed a burger, to such an extent that I wished the burger ended, was in New York, eight years ago now. I can’t even recall the name or where the restaurant was, but I do remember the incredible flavour and the savoury juiciness of that beef patty yet!
After that delightful gastronomy experience, for me, all others burgers since, have been just that, burgers. Even the best ever burger, topped with everything (except tomato, yuk!) and complemented with crispy sweet potato fries, don’t make me savour slowly every bite of it anymore.
Then, one evening, flicking through the pages of a food magazine, I came across a vegetarian patties’s recipe. Of course it wasn’t the first time I have seen a meatless burger’s recipe but, curiously, I became receptive to the idea, and without any real reason I thought I would give it a try.
The main ingredient for these vegetarian burgers patties? The most beautiful and sexiest vegetable: beetroot.
S note: Lau, really? Is that sexy for you? Those roots look rat tails!!
Apologises, he always has to drop a bitterness to all my posts. This is the worse thing about letting your boyfriend check your English grammar!
But what about this one?
Don’t these patties have the most gorgeous colours?!
In addition to the beetroot, I also added some feta cheese, which gives it that vibrant pink colour and texture, eggs, almond flour and some fresh herbs. I have to say that I was quite amazed how simple and quick was to make the patties, once beetroot was cooked, of course. But above all, because of their huge versatility. You can add the beetroot patties to a salad, enjoy them as side dish in a barbecue or just replace the mushrooms “buns” for Paleo tortillas.
If you’re not new to my blog, you may have noticed I like to improvise, a lot. So, even though I initially had the idea of making a couple of XXL beetroot and feta patties, topped with avocado, lettuce and yogurt sauce and all served on portobello mushrooms, eventually... I ended up shaping little balls, with my pink-coloured hands, and turning them into mini burgers.
They could be the perfect appetiser for a feast with friends and family or, like it was for S and me, the perfect lunch at home, on a drizzly wet and cold Saturday.
And how did they compare to New York?
One bite in to these incredible tasting beetroot burgers and I found myself eight years later, back in New York.
BEETROOT & FETA CHEESE PATTIES ON MUSHROOMS BUNS
Vegetarian | Prep. 20 min | Cook. 20 mins (+ 45 mins if using raw beetroots)
200 gr. cooked and peeled and coarsely grated
200 gr. feta cheese crumbled
2 large eggs, beaten
2 tbsp. chopped dill
2 tbsp chopped mint
2/3 cup/ 100 gr. almond flour
2 tbsp. olive oil
500 gr. chestnut mushrooms
2 handful of fresh lettuce leaves
FOR THE YOGURT SAUCE:
1/2 cup plain greek yogurt
1 tbsp extra virgin olive oil
1 tbsp lemon juice,
1 avocado, chopped into cubes (optional)
Wash the beetroots, place in a pan of warm water, bring to the boil, then reduce the heat and simmer until tender – around 40–45 minutes.
Meanwhile beetroots are cooking, prepare the yogurt sauce. Put in a bowl the Greek yogurt, olive oil, lemon and the mint and combine. Taste and season and set aside,
Heat oven to 200C/450F. Wipe the mushroom caps with paper towels, remove the stems and rub the caps with olive oil on all sides.
Season with salt and pepper, then arrange the mushroom caps with the inside up in one layer on a baking sheet and roast in the oven for 10 to 12 minutes until lightly browned.
Once the beetroots are cool enough to handle, remove the skins. (wear rubber gloves if you don’t want your fingers to get stained red!), then grate coarsely and put in to a bowl. Stir in the feta cheese, eggs, herbs, almond flour and combine well. Season and shape into about 18 patties.
In a large frying pan, heat the olive oil over a medium high heat. Then turn the heat down, add the patties in batches, making sure they don’t touch each other, and cook for 2-3 minutes each side until a bit golden.
Place one patty on a mushroom cap, top with one or two lettuce leaves and other mushroom cap and secure with toothpick.
Serve with the yogurt sauce and avocado. Enjoy!
By Laura | Lau Sunday cooks