Thursday, September 9, 2010

Better Beet Burgers

I not-so-secretly love it when my kitchen looks like the scene of a massacre. Beets are just so incredible. They have fantastic colours, a sweet and earthy flavour, and they're so quick and easy to prepare. (I'm looking at you, Artichoke. You know what I'm thinking.) So, having two beets in the fridge, I decided to make beet burgers again. Properly this time, because I wasn't trying to disguise a tin of hummous. ;)

So, here's the proper recipe for the beet and carrot burgers that I like so much! These fry up more easily than the previous batch, and cook faster too. Crispy on the outside, earthy on the inside, and fantastic with a smear of barbecue sauce and some fresh salad greens. I grated the beets and carrots the night before, simply because I was rearranging the contents of my fridge, and it helped the beets to dry out a touch, which was perfect for this recipe. If you don't have time, don't stress - you just might need a little more flour.

Better Beet Burgers

2 med-lge beets, peeled and grated
3 medium carrots, grated
1/3 cup wholemeal flour
1/4 cup chopped parsley
2 tbsp ground flaxseed mixed with a little hot water , or 2-eggs of egg replacer
salt & pepper
olive oil

Mix carrots, beets, parsley and flour in a bowl, so that the flour is evenly distributed amongst the mix. It'll stick to the shreds of vegetable, which is good - you don't want pockets of flour amongst your burgers.
Add your egg or flax mix and incoroprate thoroughly - it might look like there's not enough, but the burgers become damp as the moisture from the veg permeates the flour, so don't stress. As long as it just sticks together when you make a patty, you'll be fine.
Make four large patties from the mixture - mine were about 2cm thick. Fry them in a little olive oil until crisp, maybe 2-3 minutes per side. Don't prod them or flip them more than once! You don't want them to crumble or fall apart, and flipping them multiple times just means they'll take on more oil. Don't destroy the delicious crispness that you've worked so hard (ahem) to create.
Serve hot, straight from the pan, on a bread roll or with salad. Season liberally with salt and pepper. Delicious!

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