Beet burg­ers

Wangaratta Chronicle - North East Regional Extra - - News -

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.meat­free­week.org.

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.

IN­GRE­DI­ENTS

30gm un­salted butter

1 large (200g) raw beet­root, coars­ley grated

1 onion, grated

1 tbs red wine vine­gar

300gm mashed potato

1 tbsp sour cream, plus ex­tra to serve

1 tsp bot­tled horse­rad­ish, plus ex­tra to serve

Sun­flower oil, to shal­lowfry

Plain flour, to dust

4 burger buns, toasted

Sliced toma­toes, snow pea sprouts, sliced av­o­cardo, sliced red onion and salad leaves to serve

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