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.
