Beet burg­ers

Alpine Observer - - Regional Extra -

WITH Meat Free Week tak­ing place on Septem­ber 18-24, it is the per­fect op­por­tu­nity to try this cre­ative recipe by Valli Lit­tle.

Meat Free Week is a chance to ex­am­ine your meat con­sump­tion and its pos­si­ble im­pact on your health.

These veg­e­tar­ian burg­ers taste just as good as the beef va­ri­ety, and mini ver­sions make great slid­ers served in minia­ture brioche buns for a cock­tail party.

Sim­i­lar recipes and more in­for­ma­tion is avail­able on www.meat­free­ Method Melt but­ter in a fry­pan over low heat, add beetroot, onion and vine­gar, and cook, stir­ring, for 10 min­utes or un­til soft­ened.

Com­bine in a bowl with mashed potato, sour cream and horse­rad­ish, then sea­son with sea salt and freshly ground black pep­per.

Form into four round pat­ties, then re­frig­er­ate for 20 min­utes to firm up.

Heat 1cm oil in a fry­pan over medi­umhigh heat.

Dust beetroot pat­ties all over with a lit­tle flour, then cook for two min­utes each side or un­til golden.

Serve in a toasted burger bun with tomato, snow pea sprouts, av­o­cado, red onion and salad leaves, topped with ex­tra sour cream and horse­rad­ish.

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