As picnic season begins and fresh young beets are in abundance, here are a couple of recipe ideas for sandwiches and burgers. Today, we focus not on buns or sauces but on the patty itself. These vegetarian beet patties come in two variations inspired by GreenkitchenStories.
Beetroot Burger #1
- 1 cup water
- ½ cup millet
- a pinch of fennel seeds
- salt
- 4 small beets
- ½ zucchini or summer squash
- 1 large carrot
- 1 onion
- 4 eggs
- a few leaves of fresh mint, lemon balm or lemon thyme (optional)
- pepper
- olive oil
Bring water to a boil in a small saucepan. Add the millet, salt, and fennel seeds. Cook on medium heat for about 10 minutes. Drain and allow the millet to cool slightly. Meanwhile, grate the beets, zucchini, carrot, and onion. Combine the grated vegetables with the cooked millet and eggs in a bowl. Season with salt, pepper, and finely chopped herbs, if using.
If the mixture is too watery, drain the excess liquid. Heat a skillet with olive oil. Shape the mixture into patties and fry for a few minutes on each side until golden and cooked through.
Beetroot Burger #2
- 4-5 young beets
- 150 g rolled oats
- 1 small onion
- 200 g tofu
- 2 garlic cloves
- olive oil
- 2 eggs
- a handful of fresh basil leaves
- salt and pepper
Peel and grate the beets, onion, and garlic (or process them in a blender). In a bowl, combine the grated vegetables with 2 tablespoons of olive oil, eggs, and rolled oats. Mix thoroughly. Add crumbled tofu, finely chopped basil, salt, and pepper. Mix well and let the mixture rest for 30 minutes, so the oats absorb the liquid. Shape the mixture into patties. If the mixture is too wet, add more blended oats for binding. Fry the patties in a skillet with a little oil or grill them until firm and lightly browned.
Choose a fresh baguette or rye bun for your sandwich or burger. Add mashed avocado, slices of cucumber and tomato, a few sprigs of fresh thyme, and thinly sliced sweet onion. For the dressing, opt for homemade mayonnaise or aioli.
