Beetroot burgers with chive tzatzikiPosted: January 10, 2012
Saturday mornings are a glorious thing. I was due to be working but that got cancelled so I got to have a wonderfully lazy day. Up at 9, tea and toast and an hour of Battlefield 3 before a hung over Laurel surfaced. Off to the market we went.
Last year some lovely, crafty and foodie folk decided to start a food market in Brockley. It has proved to be a massive success, selling amazing coffee, fresh fruit and veg, breads – well, you get the idea. My plan was to take a load of pictures, buy some beautiful vegetables and write a post about it. However, I forgot my camera so I will do a post about it next week. In the meantime I did get a large bag of great looking beetroot and some fresh herbs. I had been wanting to make a veggie burger for a while, so that’s how I spent my afternoon.
I found some great looking recipes online for burgers, ranging from beanie burgers to roast vegetable patties. I especially liked the look of this walnut beanie burger, and considered making these but ultimately decided to try something new using my market purchases. I’d never used beetroot in a burger before and just decided to try to combine it with things I thought complemented it.
300g beetroot, grated
100g breadcrumbs (I used old rye bread. Went with the beetroot well.)
1 410g tin red kidney beans, slightly mashed with a fork
1 apple, cored and grated
50g pearl barley
6 small spring onions, chopped
A good handful of dill, roughly chopped
A handful of parsley, roughly chopped
1 large egg, beaten
A pinch of chilli flakes
Salt and pepper
For the tzatziki;
1 cucumber, quartered and deseeded
Zest of 1 lemon
1 clove of garlic, mashed
A big handful of chives, finely chopped
Salt and pepper
2 or 3 tablespoons of natural yoghurt
Couldn’t be simpler this. Cook the pearl barley as per packet instructions and set aside. Meanwhile, combine the rest of the burger ingredients in a big bowl and mix well.
At this point I tried frying a small burger to see what it was like. It was good but was more like a little beetroot rosti than a burger, so I blended half of the mixture and mixed it back in. This improved the texture somewhat. Up to you though.
Mix in the pearl barley (just for texture) and put the burger mix in the fridge for half an hour or so. Grate the cucumber and wrap in a clean tea towel. Squeeze out as much of the moisture as you can and then put in a bowl. Add the chives and lemon zest and mix well. Add the yoghurt 1 tablespoon at a time, mixing all the while, until you have the consistency you desire. Taste and season – it can take salt well! Fry the burger in a little oil over a medium heat until nicely coloured on each side.
I served the burger in a fresh roll with a dollop of tzatziki, a couple of slices of feta and some watercress. I think a bit of fresh horseradish might have been good in it but I didn’t have any. Eat it in front of the telly with a pile of fries on the side.