1 pack Beetroot Patties
1 pack burger buns
2–3 small beetroots
1 tablespoon olive oil
1 tablespoon honey
1 teaspoon balsamic vinegar or ordinary vinegar 1 teaspoon dried thyme
flaked salt
250 ml mayonnaise (plant-based is fine)
4 teaspoons sweet chilli sauce
1 teaspoon chilli powder (or according to taste) lemon juice
salt
1⁄2 red pointed cabbage Fresh red chilli Pickled gherkins Frisée lettuce
What to do:
Beetroot chips
Set the fan oven to 200oC to let it warm through. Line a baking sheet with baking parchment. Peel the beetroots and then slice them thinly into beetroot chips. Use a mandolin if you have one.
Place the beetroot slices in a bowl. Add the olive oil, honey, balsamic vinegar (or ordinary vinegar), thyme, and salt flakes or coarse salt. Turn over to mix thoroughly.
Spread the beetroot slices on the baking sheet. Place the baking sheet with the beetroot slices in the oven and bake for about 25 minutes.
Pour the mayonnaise into a bowl and add chilli sauce and chilli powder to suit your taste.
The quantities depend to some extent on whether you use strong, mild or sweet chilli powder.
Adjust the flavour with lemon juice and salt if necessary, and let the mayonnaise rest in the fridge until you serve.
Chilli mayonnaise
Pour the mayonnaise into a bowl and add chilli sauce and chilli powder to suit your taste. The quantities depend on whether you use strong, mild or sweet chilli powder. Adjust the flavour with lemon juice and salt if necessary, and let the mayonnaise rest in the fridge until you serve.
Warm your burger buns in the oven.
Heat the Beetroot Patties in a pan with a little oil over a medium heat for about 4 minutes on each side, until a crisp crust has formed. Allow them to rest for 5 minutes before serving.
While the patties are frying, prepare the accompaniments. Pickled gherkins, finely shredded red pointed cabbage, frisée lettuce, beetroot chips, chilli mayonnaise and red chilli.
Now you are ready to assemble the ultimate beetroot burger. Enjoy!
Beetroot burgers with beetroot chips and chili mayonnaise
Here is what you need:
Beetroot chips
Set the fan oven to 200oC to let it warm through. Line a baking sheet with baking parchment. Peel the beetroots and then slice them thinly into beetroot chips. Use a mandolin if you have one.
Place the beetroot slices in a bowl. Add the olive oil, honey, balsamic vinegar (or ordinary vinegar), thyme, and salt flakes or coarse salt. Turn over to mix thoroughly.
Spread the beetroot slices on the baking sheet. Place the baking sheet with the beetroot slices in the oven and bake for about 25 minutes.
Pour the mayonnaise into a bowl and add chilli sauce and chilli powder to suit your taste.
The quantities depend to some extent on whether you use strong, mild or sweet chilli powder.
Adjust the flavour with lemon juice and salt if necessary, and let the mayonnaise rest in the fridge until you serve.
Chilli mayonnaise
Pour the mayonnaise into a bowl and add chilli sauce and chilli powder to suit your taste. The quantities depend on whether you use strong, mild or sweet chilli powder. Adjust the flavour with lemon juice and salt if necessary, and let the mayonnaise rest in the fridge until you serve.
Warm your burger buns in the oven.
Heat the Beetroot Patties in a pan with a little oil over a medium heat for about 4 minutes on each side, until a crisp crust has formed. Allow them to rest for 5 minutes before serving.
While the patties are frying, prepare the accompaniments. Pickled gherkins, finely shredded red pointed cabbage, frisée lettuce, beetroot chips, chilli mayonnaise and red chilli.
Now you are ready to assemble the ultimate beetroot burger. Enjoy!
What to do:
1 pack Beetroot Patties
1 pack burger buns, 2–3 small beetroots,
1 tablespoon olive oil, 1 tablespoon honey, 1 teaspoon balsamic vinegar or ordinary vinegar, 1 teaspoon dried thyme, flaked salt, 250 ml mayonnaise (plant-based is fine)
4 teaspoons sweet chilli sauce
1 teaspoon chilli powder (or according to taste) lemon juice
salt
1⁄2 red pointed cabbage Fresh red chilli Pickled gherkins Frisée lettuce
Here is what you need:
Beetroot burgers with beetroot chips and chili mayonnaise
Here is what you need:
1 pack Beetroot Patties
1 pack burger buns
2–3 small beetroots
1 tablespoon olive oil
1 tablespoon honey
1 teaspoon balsamic vinegar or ordinary vinegar 1 teaspoon dried thyme
flaked salt
250 ml mayonnaise (plant-based is fine)
4 teaspoons sweet chilli sauce
1 teaspoon chilli powder (or according to taste) lemon juice
salt
1⁄2 red pointed cabbage Fresh red chilli Pickled gherkins Frisée lettuce
What to do:
Beetroot chips
Set the fan oven to 200oC to let it warm through. Line a baking sheet with baking parchment. Peel the beetroots and then slice them thinly into beetroot chips. Use a mandolin if you have one.
Place the beetroot slices in a bowl. Add the olive oil, honey, balsamic vinegar (or ordinary vinegar), thyme, and salt flakes or coarse salt. Turn over to mix thoroughly.
Spread the beetroot slices on the baking sheet. Place the baking sheet with the beetroot slices in the oven and bake for about 25 minutes.
Pour the mayonnaise into a bowl and add chilli sauce and chilli powder to suit your taste.
The quantities depend to some extent on whether you use strong, mild or sweet chilli powder.
Adjust the flavour with lemon juice and salt if necessary, and let the mayonnaise rest in the fridge until you serve.
Chilli mayonnaise
Pour the mayonnaise into a bowl and add chilli sauce and chilli powder to suit your taste. The quantities depend on whether you use strong, mild or sweet chilli powder. Adjust the flavour with lemon juice and salt if necessary, and let the mayonnaise rest in the fridge until you serve.
Warm your burger buns in the oven.
Heat the Beetroot Patties in a pan with a little oil over a medium heat for about 4 minutes on each side, until a crisp crust has formed. Allow them to rest for 5 minutes before serving.
While the patties are frying, prepare the accompaniments. Pickled gherkins, finely shredded red pointed cabbage, frisée lettuce, beetroot chips, chilli mayonnaise and red chilli.
Now you are ready to assemble the ultimate beetroot burger. Enjoy!