Beetroot Burgers with a Blackbean and Blueberry Salsa

Beetroot Burgers with Blackbean and Blueberry Salsa

And now for something completely different!

I’ve dabbled with non-meat burgers before from many other chefs and I’ve always had the issue with them falling apart. I wondered if the same would happen with these burgers from Hugh Fearnley Whittingstall’s River Cottage Light and Easy cookbook.

We love beetroot. Not the processed cooked kind you get in jars or plastic wrap but raw beetroot that you either roast yourself or eat raw in salads.

These burgers caught my eye because of the colours. They looked so moist, bright and purple that I had to give them a go. Looking through the ingredients list I figured they were pretty healthy too and had a good chance of holding their form.

This is another one pot – well in this case a food processor – dish. Get your magimix out and add raw beetroot, carrot, onion, garlic, chickpeas, porridge oats, an egg and some spices – and blend it all together to a thick paste. I thought my paste was a little too wet so I added some more porridge oats. Not sure if I needed to but it didn’t affect the outcome.

Then, simply make patties out of the mix and fry in a pan until they start to brown. Turn them a couple of times while you cook them. I used 2 spatulas because I was convinced they were going to fall apart. They didn’t – I was pleasantly surprised.

Once cooked allow them to cool – they will firm up if you do. And it gives you time to make the salsa.

This salsa was very easy too. It’s just chopped red onion, a tin of black beans, blueberries, garlic, red chilli, paprika, sugar, lime and cider vinegar all mixed together with a little oil and seasoning.

Very very simple. And surprisingly tasty. It’s not something I would have thought of putting together but it certainly works – especially with the burger.

As you can see I served the burger on a plate with the salsa. It tastes far better than it looks – and it looks pretty good – it’s just that red food is very hard to photograph in low light.

Also, its strange that picture makes the burger look wet and sloppy but it really wasn’t at all. It does have a falafel feel to it and I think it would be better server in a wrap. Obviously you’re then adding a bread element to your meal – but where’s the harm in that!

Pomegranate and Cucumber Salsa

Image

Another late dinner for us. – way past 9pm. And there was a choice. More Mung Bean Casserole (see previous post) or something else. Something else won the coin toss.

This is another dish from Veggiestan by Sally Butcher. 

Once I’ve made more than half a dozen things from a book and liked them I can safely recommend the book. Apart from the shocker that was Figs and Fried Eggs, everything else has been awesome – and there’s still half a dozen things I haven’t made yet.

The keen eyes amongst you will realise as I did that this dish could have been called anything – there are a lot of ingredients in this dish other than the two in the title. Pretty much every ingredient in this dish is in equal proportion. Pomegranate, cucumber, tomato, peppers, spring onions, mint, coriander – lots of very fresh ingredients. There is also a hot chilli pepper to give it some kick. I added a Scotch Bonnet. There’s even more zinginess from the juice of some limes.

This recipe is in the Meze section of the book and is supposed to be part of many other dishes. We had it on its own as it was getting late and I realised I had missing ingredients for the other things I wanted to make. It is very enjoyable on its own anyway.

I never feel bad eating salad late at night – it’s hardly going to pile on the pounds. In any case we can dance it off tomorrow night when we go Rock’n’Roll dancing!