Beetroot Burgers With Rosemary Roasties and Padron Peppers

Try a meat free day with these delicious beetroot burger served up with rosemary root fries and padron peppers. It’s healthy, beautiful not to mention full of flavour and spice.

Ingredients: 1/2 a sweet potato, 1 parsley root, sprig of rosemary, 1 beetroot, 1 shallot, small bunch of coriander, 4-5 padrón peppers.

From the larder: 1 tin of black beans, 1 egg, oil, 2 tsp cumin, 1 tsp cinnamon (optional: 3 tbsp flour, 75-100g feta, sourdough buns or lettuce leaf, sour cream).

Instructions:

  • Preheat the oven to 200 degrees C.
  • Slice all the root veg, apart from the beetroot, into thin baton shapes, place in a roasting tin with rosemary leaves. Drizzle with oil, season and place in the oven to roast.root fries
  • In a bowl: mash black beans, grate beetroot and grate or slice the shallot. Mix in the egg, cumin, cinnamon and a pinch of salt. Allow to stand for 5-10 minutes if you have time, and then add chopped coriander and crumble in the feta. If it feels very sloppy and wet, add 3-5tbsp flour.grated beetrootgrated beets and spices 2grated beetroot and shallotgrated beets with spices and feta
  • Gather into patty shapes about 1cm thick and 5-6 cm in diameter. Add more flour if it is too wet when pulling together into patties.
  • Fry for about 4 minutes on each side or grill for 5 minutes on both sides – they will still be soft, but should crisp slightly on the outside.cooking beet burger.jpg
  • While cooking the burgers, add padrón peppers whole to a frying pan on high heat with a little oil, sprinkle with salt & cook until skin blisters & starts to blacken. They take about 2 mins so add when you’re close to serving up.
  • Serve root fries, padrón peppers and burgers with optional sourdough bread, and any other fixin’s you fancy.beetroot burger overhead colourful plate

One thought on “Beetroot Burgers With Rosemary Roasties and Padron Peppers

  1. Pingback: 10 Ways to Eat Less Meat in Honour of World Meat Free Day 2017

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