Beet Burger & Simple Slaw
2 for the price of 1! I have a double whammy of recipes for you this week. The earthy, sweet flavour of the burgers will remind you that you’re eating glorious root vegetables. They're a delicate patty so keep them small to ensure they don’t fall apart. In contrast, the slaw is crunchy, crispy and fresh and super simple to make. For the wheat free folk skip the bun like I did, or wrap them in a fresh lettuce leaf.
Makes 4 burgers
For the burgers
A small handful of Dill, finely chopped
A small handful of Parsley, finely chopped
Approx 170g grated Beetroot
1 carrot, grated
1/2 red onion, finely chopped
400g of black beans (I used the tinned variety for speed)
1 garlic clove, crushed
1/2 cup of porridge oats
Salt and pepper
For the slaw
Approx 100g celeriac, grated
Approx 100g red cabbage, finely sliced
1 or 2 carrots depending on the size, grated
1/4 red onion, finely sliced
1 tbsp of Parsley, finely chopped
Squeeze of lemon juice
Mayonnaise to taste
Salt and peeper
1. For the burger: Preheat the oven to 180 C. Fry the onion in a little oil until it has softens then drain any excess oil away and set to one side. Drain the black beans and lightly mash with the back of your fork. I like them to have a little texture but meh them until smooth if you prefer.
2. In a large bowl, combine the herbs, beetroot, carrot, oats, egg and garlic and add the cooked onion and black beans with a large pinch of salt and a generous grind of pepper. Mix thoroughly and set aside.
3. For the Slaw: Combine all the ingredients in a bowl and add as much mayo/lemon juice/salt and pepper you need. I recommend toasting some nuts (hazelnuts are my fav’s), toughly chopping them up and mixing them in.
4. Back to the burgers: form 4 patties, roughly the size of your palm. Heat up a tablespoon of vegetable oil in a frying pan and on a low heat, fry the burgers until just browned (should take a few minutes on each side).
5. Transfer the burgers to a oven proof dish and bake in the oven for 15-20 min