Beetroot burger
A perfect burger recipe that is easy to make beforehand, as it can be frozen.
Makes 20 burgers.
Allergens and dietary requirements
- Cow's milk
- Lactose
- Vegetarian
Ingredients
500
g
sweet potato purée, without any additions500
g
red beetroot250
g
canned chickpeas250
beans400
wild rice400
g
water20
g
vinegar100
g
olive oil20
g
salt4
g
cayenne pepper327.5
g
MSK StrukturePreparation method
Grate the beetroot and chop the chickpeas, beans, and wild rice.
Mix together all the ingredients except the MSK Strukture .
Put the mix in a freezer and leave until it is as cold as you can get, before it starts to freeze.
Add the MSK Stukture to the mix.
Make sure it is well mixed in and there are no clumps of powder.
Divide into the correct sizes and press into burgers.
This works best if lined in cling film as the mix is quite sticky.
Leave to set for 12 hours in the fridge.
They can be frozen at this point, if required.
Pan-fry or grill the burgers, making sure the internal temperature goes above 80°C to activate the binding agent.
Serving suggestions
- Perfect as a vegan substitute for a beef burger.
- Serve with sesame, salad, and tomato.
- Combines well with gherkin, tomato ketchup, and red onion.
