A Veggie Burger that you won’t regret having

 

Last week me and Alberto decided to do a detox and eat cleaner and healthier for a while. After weeks of delivered food and drinking a bit too often we felt the need to get back on track.

Decent western veggies in Shanghai are not always easy to find. Most of the times they look perfect on the outside, but they just taste like nothing. So I ordered a box of organic veggies online, where basically they send you 3-4 kilos of mixed produce, but you have no clue what you're getting. It seemed like a good deal anyways!

When the box arrived, I was genuinely excited, lots of greens, avocados, carrots and some of the BEST eggs I ever had.

But then we made another discovery; we looked at each other in horror right after spotting one gigantic beetroot hiding in a corner. And if there's one thing we truly don't like, that's beetroot.

Now what do I do with it? ūüėź¬†

Throwing it wasn't an option, but I couldn't either go to some friend's house and be like:

hey, I brought you a beetroot. ūüėȬ†

For the rest of the week, every time I opened the fridge the beet was there to remind me that I had not come up with any idea on how to use it.

So I took the challenge, and I turned the red vegetable into the thing I love the most...

BURGERS!

 

 

I decided to treat the beetroot as I would treat regular grounded beef and adjust the recipe a bit so that the patty doesn't fall apart. I was so surprised to see that not only it worked, but it was a great substitute too!

Even Alberto who was very skeptical since the very beginning was happily surprised! We had veggie burgers twice this week. They're addictive!

 

INGREDIENTS

FOR THE PATTY

1 1/2 cup Roasted Beetroot
1 cup Chickpeas
1/2 Breadcrumbs
Half  Onion (diced Sautéed)
A bunch of fresh parsley
1 small Egg (beaten)
1 or 2 tbs Flour
Cayenne Pepper
Salt & Pepper
Cornmeal

FOR THE BURGER

Brioche buns
Feta
Avocado
Microgreens (or salad)
Cherry tomatoes

DIRECTIONS

Put all the roasted beetroots in a  cheese-cloth (or anything that will do the job) and squeeze out the excess water. 

In a food processor add beetroot, chickpeas breadcrumbs and onions and blend. Start adding slowly the flour and and the egg until you've got a coarse and firm paste.

Make the patties and cover them with some cornmeal, that will keep everything together and give a nice crunch. 

Pan fry for a few minutes until both sides are golden. 

Put together buns, burger and the rest of the ingredients.

 

Categories: FOOD & DRINKS
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comments (1)

mamaonmainstreet
July 13, 2017 Reply

I've never tried beetroot but this sounds amazing!! I love that you top it with feta and cherry tomatoes. It looks excellent.

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