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Beetroot burger


Beetroot Burger Recipe of 11-06-2020

THE beetroot burger I'm a vegan recipe very tasty made with beetroot and beans. If your children are of those who hardly eat vegetables and legumes, this could be the recipe for you. The procedure is very simple and the result is really tasty. Then just add some bread and a fresh salad or a nice vegetable-based side dish to serve a complete, healthy, nutritious and delicious dish on the table!

Method

How to make beetroot burgers

Blend the beets with a blender together with paprika, cumin, flax, salt and pepper.
Add the beans and blend these too coarsely, then also incorporate the breadcrumbs (by hand, so as not to finish blending the beans).

Form the burgers with a 10 cm pastry ring, compact them well, and cook them on a hot and lightly greased plate (or non-stick pan).

The beetroot burgers are ready, serve them immediately.


Beetroot Burger - Recipes

Recipes with beets

Belonging to the Chenopodiacee family (the same as spinach) the beets or red beets they were already known at the time of the Greeks and Romans and were used mainly for therapeutic purposes. It was only towards the nineteenth century that the beets begin to be grown throughout Europe, especially in Eastern countries which have made it one of the main ingredients of their cuisine: famous are the "bortch"Of which there are many variants. Especially popular for their sweet taste, beets are rich in minerals (calcium, iron, potassium and magnesium), vitamins (A and B9) and are a good source of fiber. They are also considered among the top 10 antioxidant vegetables and an important source of glutamine, an amino acid that protects the digestive system, strengthens the immune system and helps keep the skin young. The beets they are already pre-cooked and ready for their use but, to make the most of all their properties, it is advisable to eat them raw, for example grated on a salad. Their sweetness mixed with earthy notes are ideal for bringing out salty and sour flavors such as goat cheese in this beetroot salad, goat cheese and walnuts and in many other preparations listed below. Do not miss the exquisite risotto with beetroot and gorgonzola, an elegant first course, or an innovative one beetroot and chocolate cake with a delicate flavor. They are all excellent and healthy recipes.

Period: Pre-cooked ones all year round. May - September if eaten raw.


Beetroot Burger - Recipes

INGREDIANTS
3-4 red beets, 4 carrots
1 red onion, breadcrumbs, 1 large potato Sesame seeds, tomato paste, 100 gr of blended almonds, flakes of yeast, extra virgin olive oil, chickpea flour, chopped parsley , dried thyme, water to taste, salt to taste, pepper as needed other spices according to taste (I roast spices)
METHOD
Boil the potato and steam the beets and carrots after washing them carefully and once ready, grate them until they are reduced to small pieces.

(already boiled ones that can be found in supermarkets are fine too)
In a pan, sauté the onion cut into small pieces with a little oil with a pinch of salt,
in the meantime, pour the sifted chickpea flour into a bowl (two-three tablespoons) and add just enough water to make a fairly fluid mixture.

Put the grated beets / carrots and the chiacciata potato, the previously cooked red onion, the chickpea flour, the sesame seeds, the tomato paste, a pinch of salt, flakes of yeast, a pinch of pepper in a bowl and mix all the ingredients together until they blend perfectly, finally the breadcrumbs to make the dough more consistent.
Let it rest in the fridge for at least thirty minutes

Then take the dough with your hands and create on a work surface some meatballs in the shape of a burger. Heat the chard burgers in a non-stick pan, with a drizzle of extra virgin olive oil, on both sides, but they can be baked in the oven at 180 & # 176 for 25 minutes (until cooked)


Wellness mini burger with carrot chips and beetroot sauce

For the beetroot sauce
1 cooked beetroot
1 package of ricotta of 200 grams
Salt to taste.

Preparation

Start with the chips: wash the carrots and remove the peel. Cut them in two and then into thin slices crosswise to obtain rectangular slices. Put the carrot slices on a baking sheet with parchment paper, sprinkle with a little oil, salt and pepper. Bake them at 150 degrees for about 40 minutes, until they are crunchy.
Now dedicate yourself to the cream: in a mixer equipped with blades, add the ricotta, the pieces of boiled beetroot and the salt. Blend everything until you get a soft and homogeneous cream.

At this point you can cook the Orogel Benessere Mini burgers in a pan with a drop of oil, it will take a few minutes.

You just have to serve the burgers accompanying them with crispy chips and cream. A triumph of color and taste!
Enjoy your meal with Orogel's well-being at the table!


Ingredients: 2 tablespoons of flax seeds + 3 tablespoons of water + + 2 tablespoons of potato starch + 6 medium beets + 200 gr. of cooked mung beans + 1 teaspoon of turmeric, 1 teaspoon of curry or mixed spices + a few chopped fresh basil leaves + 2 minced cloves of garlic + whole salt to taste + pepper to taste

For the beets, I use what's left of the juice with an extractor, or the beets can be blended in the robot.

Blend the flax seeds with water (as an egg substitute). Then combine it all. In order not to marry my hands when making burgers, I use a ladle, in which I insert the dough, crush it with a spatula, then turn it upside down in a pan and then crush it with the scoop to make it lower.

Grease the pan before frying them. 5-6 minutes per side and they are ready.


Ingrediants

Chop a shallot, fry it a little with a drop of extra virgin olive oil and set aside.

With a blender, lightly blend the cannellini beans together with the well-cooked cut turnip. Add the cooked onion, a drop of tamari or soy sauce, 3 nice tablespoons of extra virgin olive oil, a few sprigs of crumbled rosemary, a little bit of dry garlic, check for salt. Knead by hand and add the four tablespoons of red lentil flour.

The dough must be soft and malleable. Flour the burger and formal molds. Flour them a little more. Pour a round of oil, heat it and lay the burgers to cook for 10 minutes until golden brown, turning them once gently.

When they are golden, move them to a plate and brown the round burger bread a little too, spread with curry sauce or veg mayonnaise. Place a leaf of salad on top of the burger, add more spinach and pumpkin on top.

Serve immediately hot as a single dish.

Other interesting burgers from my blog

If you want to go back to the HOME PAGE for my other recipes. on my Facebook page Thyme and lentils you can interact and ask me any question. Or subscribe to my group Follow me also on Instagram, Twitter or Pinterest Want to leave a comment?


Beetroot burger

Greedy and colorful, these burger whose recipe is taken from number from January of the Magazine from Cooked and eaten, brighten the table and are & # 160 perfect for recovering the food excesses of the holidays just passed. There beet or beetroot in fact, it is a very rich tuber fibers, vitamins And mineral salts. In association with the chickpeas, rich in proteins fibers and useful against cholesterol, it turns out to be a real healthy mix.

INGREDIANTS

  • cooked chickpeas 200 g
  • chickpeas
  • cooked beetroot 1
  • beet
  • shallot 1 2
  • shallot
  • extra virgin olive oil
  • extra virgin olive oil
  • Salt to taste.
  • salt
  • breadcrumbs to taste
  • bread crumbs

METHOD

GET STARTED peeling and coarsely cutting the shallot, then fry it in a pan with a drizzle of oil. Add the chopped beetroot and cubes and the chickpeas, leave to flavor for a few minutes.

AT THIS POINT pour everything into the glass of the mixer and blend: try to get a not too smooth dough, if a few pieces of beetroot remain it's better. Add a pinch of salt.

TRANSFER the mixture in a bowl and add the breadcrumbs. With slightly moistened hands, form the burgers. Transfer them to a pan with very little oil and cook for about 5 minutes on each side, until a crust forms. Serve hot.

Did you know that.

These beetroot and chickpea burgers have a slightly sweet, very distinctive taste. If you prefer, you can replace the chickpeas with cannellini or borlotti beans. To make the burgers more appetizing, flavor them with spices and herbs to taste


12 recipes with red beetroot

In addition to being rich in C vitamin, have countless beneficial properties and be perfect for detox diets, the beetroot offers recipes that are tasty, easy to prepare and beautiful to look at.

Thanks to them intense red color, beets will bring unique and inviting nuances to your dishes. Perfect for creating gluten-free noodles, but also for use in the centrifuged diet, as well as in the variants of hummus and in vegan recipes.

The red beets, besides being perfect on the table for a soup they are ideal for naturally attenuating i menstrual cramps. Be careful though, their coloring can alter the whiteness of the dental enamel, but if you brush your teeth after lunch, you won't run any risks.

The taste tending to sweet of red beets, it is perfect for savory preparations, ideal for damping bitter and smoky tastes. Here are 12 recipes with red beets to try right away!

1. Beetroot dumplings with asparagus and walnuts

The gnocchi, you know, they are irresistible! Easy to be prepared at home, partially replacing the classic ones potatoes with red beets, your gnocchi will take on a nice pink color. Boil 100 g of potatoes and 100 g of red beets. Then pass the vegetables through a potato masher and transfer everything to a large bowl. Add 100 g of flour, 50 g of grated Parmigiano Reggiano and 2 eggs. Mix ingredients well and if the dough is too moist, add a little flour. Once you have a smooth and homogeneous ball, reduce the dough into cylinders and obtain the gnocchi of the desired size. Let the gnocchi rest on a pastry board for 5 minutes. Meanwhile, clean the asparagus and sauté them in a pan with a drizzle of extra virgin olive oil. Add the walnuts and a knob of butter. Boil the gnocchi in plenty of salted water and when they come to the surface, drain them with one skimmer and transfer them to the sauce. Jumbled up well and add, to taste, a sprinkling of grated Parmigiano Reggiano.

2. Beetroot falafel

THE falafel, are nothing more than small chickpea pancakes and, together with cous cous, represent one of the typical dishes of Middle Eastern cuisine. To prepare the beetroot falafel, boil the beetroot, then place its soft pulp in the blender glass. Add half a clove of garlic deprived of the internal core, a piece of chopped shallot, a sprig of parsley, a teaspoon of cumin and season with salt and pepper. Blend until you get a homogeneous mixture that you will rest in the refrigerator for 30 minutes. After this time, make small balls with the mixture obtained, brush them with extra virgin olive oil and pass them in sesame. Bake the beetroot falafel for 5 minutes at 180 ° C. Serve the falafel with grilled eggplant.

3. Large mix of baked vegetables

If you are a lover of rich side dishes and see the vegetables as a main dish and not as a simple accompaniment, the great mixture of baked vegetables with red beets, is what you need! Ideal to accompany meat dishes such as roasts And game, a good dish of vegetables cooked in the oven can also be a pleasant and light single dish. Peel the red beets and cut them into wedges, then do the same with the potatoes. Remove the skin from the carrots and if necessary cut them in half lengthwise. Clean the shallots and cut them in half, then remove the seeds and zest from the pumpkin and cut the pulp. Put all the vegetables in a pan, season with extra virgin olive oil, coarse salt and a few sprigs of thyme. Bake a 180 ° C for 20 minutes turning from time to time.

4. Beetroot risotto

Boil beetroot, then blend until creamy. Toasted the rice as to prepare a classic risotto, blend it with half a glass of still white wine and cook it by adding the vegetable broth little at a time. Halfway through cooking, add the beetroot cream, season with salt and pepper and cook. Turn off the heat, add the cold butter and whisk risotto with grated Parmigiano Reggiano.

5. Bruschetta with beetroot

The bruschetta with beetroot, they will conquer you from the very first very crunchy taste! Cut the red beets into cubes, arrange them in the glass of the mixer and add the fresh spreadable cheese, a drizzle of extra virgin olive oil, salt and pepper. Blend coarsely and once you get the consistency of a splamable cream, stuff the slices of toasted bread. Add the aromatic herbs to taste and serve.

6. Beetroot burger

In a bowl, combine 500 g of cooked beets, 200 g of breadcrumbs, 1/2 onion, very finely chopped, 1 sprig of chopped parsley and 2 teaspoons of corn starch. Mix everything with your hands as if to prepare a classic hamburger of meat. Take some dough and form a meatball, then lightly mash until you get the shape of a hamburger and bake at 180 ° C for 20 minutes after greasing each burger with a drizzle of extra virgin olive oil. You can eat your red beetroot burger accompanying it with a fresh salad or in a sandwich as the traditional recipe.

7. Beetroot and rocket salad

Take the cooked beetroot and cut it into cubes. Place it in a bowl and season with extra virgin olive oil, salt, pepper and lemon juice. Add the rocket, the parmesan flakes, a few walnuts and some pumpkin seed. Mix well and serve with crispy croutons!

8. Smoked swordfish and beetroot tartare

Cut the cooked beetroot into small cubes. Do the same thing with the smoked swordfish, then add the fish and beets in a single bowl. Season with extra virgin olive oil, salt, pepper, lemon juice and leave marinate in the refrigerator for 20 minutes. After this time, serve the tartare with a few leaves of fresh thyme.

9. Omelette with red beets and aromatic herbs

Cut the red beets into cubes after cooking them. Put the beetroot in a bowl and add the eggs (2 per person), the grated Parmigiano Reggiano, salt, pepper and chopped herbs fresh (rosemary, sage, thyme). Grease a non-stick pan, warm it up and add the mixture. Cook the omelette traditionally and serve hot or at room temperature.

10. Millefeuille of red beets and mozzarella

Slice the cooked beetroot a slices of 5 mm. Season with a drizzle of extra virgin olive oil, salt and pepper. cut the mozzarella cheese cut into slices and alternate a slice of beetroot and one of mozzarella on the plate until all the ingredients are used up. Finish the dish with a drizzle of extra virgin olive oil and a sprig of chopped chives.

11. Eggs with beets

The egg can become a special dish thanks to beetroot: bring vinegar, sugar, salt and two cups of water to a boil in a large pot, stirring to dissolve the sugar and salt. Add the beetroot, reducing the heat and letting it cook for 25-30 minutes. Let it cool, then strain the brine obtained into a jar of glass. Add the eggs to the brine while you can use the remaining beetroot for another recipe. Let the eggs cool at least 2 hours before serving, and amaze diners with the color reddish of the edges of the eggs.

12. Pesto with beetroot

Even a classic sauce like the pesto may have a variant with beetroot. Cook the beets as in the previous recipes and after peeling them put them in a blender with garlic, basil, salt, pepper, extra virgin olive oil and a splash of cheese pecorino cheese. The resulting mixture will be your pesto, with which to season a tasty dish of pasta.


Whims and whims. by lauretta

Good morning dear ones,
I come back with another tasty but healthy and light recipe. after all, summer has arrived and the costume fitting is not long in coming. Joking aside, I think it is right to try to eat healthily but not without taste and with an eye also to appearance. so if, as in my case, you also have children who are perhaps a little skeptical about eating certain foods, I suggest you try this burger. they will have nothing to envy compared to the usual meat burgers.

300 gr boiled chickpeas
1 2 chopped white onion
lemon juice
cumin
3 tablespoons extra virgin olive oil
parsley
salt
2 tablespoons of corn flour
garlic (optional)

1 boiled beetroot
1 2 onion
1 tablespoon apple cider vinegar
1 tablespoon brown sugar
thyme
pinch cinnamon
salt
garlic (optional)


Blend the chickpeas with the onion, parsley, cumin and lemon juice.

Add the salt and cornmeal.

blend the beetroot with the onion and thyme. and sugar.

Add the apple cider vinegar, a pinch of salt and cinnamon.

If you want to prepare a "super-greedy but healthy" sandwich spread a little ketchup on the bottom of your sandwich, add a few salad leaves, your burger, caramelized onions in a pan with a little oil, pepper and balsamic vinegar and cover with a another spoonful of ketchup!


Beetroot Burger - Recipes

I have never loved sandwiches .. indeed, yes, sometimes as a child I made myself take to the Burghy (which was a novelty at the time) but then, growing up, I became aware and goodbye. your version, however, attracts me a lot and I absolutely want to replicate it ^ _ ^ Brava Katy

I'm drooling on the keyboard. :OR

I also love sandwiches and this burger is a real treat !!

Wow! Beautiful photo and beautiful sandwich! I also like burgers a lot and I often make them by varying the ingredients each time and trying various combinations. But, tell me something, where do you find the barbecue sauce?

In all the supermarkets a little stocked, near the ketchup. I find it both from the HD brand and from the Heinz brand.
:-)

At the word & quotlupini & quot, a little nostalgic music arrives in the air and I see a little girl with a coat and round shoes stopping at the stall that sold them, along with green olives, in Villa Borghese, at the point near the lake, where her father took her often giving fries to the ducks. and with her packet of lupins she was so happy. :-)
After the amarcord interlude, I comment on the idea: beautiful! I am not vegan but in the end I discovered that I love a lot of recipes that you propose or read in other interesting blogs. who loves food like me, loves ALL food without prejudice and then I love creativity and knowing how to & quotinvent & quot absolutely delicious alternatives like this. and I also like the photo, with the open checkered shirt a bit vintage! :-)

I totally agree Fra, vegan food is definitely not just for vegans. If a thing is good, it is good, right? :-)