This recipe started life as one of Isa Chandra’s from but over the last few months I have adapted, changed and generally buggered around with it until it became the wonder you are looking at now. It only takes a few minutes to prepare but then benefits from a little time chilling so make ahead of time as you can. This recipe will make 6 good sized patties and they freeze really well. I usually make a batch and freeze them so we can have them midweek. Just place them in a freezer bag between pieces of grease proof paper and they should be good for a few weeks (OK, they will probably keep forever but no suing me).
There is some suggestion that beetroot might be especially useful for runners. The nitrates in them help with oxygen uptake and keep you running for longer, or so some early studies say, and more and more running events are trying to sell little bottles of beet juice. I say go to the source and eat more of these delicious roots. This is one of my favourite recipes for them but they are also good grated raw, mixed with carrot, walnuts and a little red wine vinegar to go with a salad. They are also very easy to grow if you have a little patch of soil needed jollying up a bit.
It helps if you have a food processor to make these but you can just finely grate the beets and then mix well with the other ingredients, gives a bit more texture to the burger. I like to serve these in a crusty roll with sweet potato wedges and salad.
- 1 cup of cooked brown rice
- 1 cup of cooked red lentils
- 3 medium beetroots grated
- ¼ cup of bread crumbs
- 1 tbsp almond butter
- 1 small onion finally chopped
- Spice mix (OK, I could tell you what to add but that would be a little dictatorial and not very punk. Today I used 1tsp cayenne, 1tsp mustard powder, 1tsp salt, 1tsp smoked dried chilli, 2tsp dried oregano)
- 1 sweet potato per person
- 1 bread roll per person
- 1 gherkin per person who won’t just remove it like the child they are
- Chopped salad to serve
Put the burger ingredients into a food processor and pulse a few times to mix and blend together. Put in the fridge for an hour or more.
When you are ready, take a 6th of the mixture and form into a patty. Fry on each side for 5 minutes (ish) until starting to brown.
For the wedges you just cut into wedges (with me so far..?) and rub with some oil and any spices you like (smoked paprika and black pepper for me) and then roast in a hot oven for about 20 minutes.
Per person – including sides
Calories from fat 75
Total fat 8.28g
Vitamin A 373%
Vitamin C 79%
Note – nutritional information will vary depending on size and properties of your salad and per cent daily values are based on a woman’s 2000 calorie RDI.
So how do you like your beetroots? Do you have a better burger recipe? I’d love to hear it J
- Beet Juice Benefits – For A Stronger, Healthy Body (ian6steyn.wordpress.com)