Beetroot burgers have long been a favourite of mine ever since I visited this small cafe in Prague that did the absolute meatiest, meatless vegan burger made of – you guessed it, beetroots. I’ve been making several versions of this burger over the years. It usually depended on whatever ingredients I had on hand, but I’ve finally penned this one down for you! I’ve paired the beetroot up with black beans, millet, mint and walnuts for the ultimate healthy yet incredibly tasty beet patty that you’ll love, perhaps even more than bears and Battlestar Galactica!
I’ll be honest, when I first saw the Sanjeev Kapoor Tandoor Ultima I did wonder if it was perhaps too similar to a standard sandwich press. Happily, I’ve been proven wrong several times over the past few months! From tikkas to sandwiches, everything I’ve made in it has turned out wonderful. So it was time for the ultimate test – a veggie burger.
The problem with veggie burgers is that they don’t often hold together very well. While I was testing this recipe I made a dozen different changes, testing the patties on the stovetop and most of them kept falling apart. I figured that if it won’t hold on the pan, there’s no chance it’ll hold in the tandoor right? When I had almost given up when I tested the last of my 5th batch on the tandoor and it was perfect! The weight of the top grill really helped secure the patty in place and I managed to do all of that with barely any oil! That’s thanks to the high quality non-stick coating Wonderchef uses. All the fun of a tandoor without any of the cleanup! To prolong the life of the coating and the appliance you should only use wooden or silicone utensils.
A completely optional step is to bake your own burger buns! I wasn’t impressed with the squished burger buns that I found in my local market so I decided to bake some brioche buns for this recipe. Invest in the Wonderchef Die-Cast Metal Stand Mixer for the ultimate effortless bread making experience. Combined with the Wonderchef 40L OTG, you have all you need to make amazing buns like this one!
I’ve gone for a Mediterranean theme with these beetroot burgers and paired it with lettuce, hummus and raw onions. It was such a fantastic combination that I didn’t even miss the cheese! Can you imagine? A burger without cheese! Feel free to add, subtract or replace any ingredients while assembling your burger. The patty is also great in sandwiches or even on salads.
Makes: 4 burger patties
Time: 45 minutes
- 1 cup Grated Beetroot (1 large beetroot)
- ½ tbsp Vegetable Oil
- ¼ cup Mint Leaves (packed)
- ½ cup Black Beans
- ½ cup Cooked Millet
- ½ tsp Salt
- ½ tsp Pepper
- ½ tsp Cumin
- 4 Burger Buns
- 8 tbsps Hummus
- 8 Lettuce Leaves
- Wash and grate the beetroot.
- Place a pan on medium heat and add the oil to it.
- Once hot, add the grated beetroot and cook down till most of the water evaporates and the beetroot is cooked. This should take about 3-4 minutes.* Set aside.
- Once the beetroot has cooled down add it to a large bowl along with the mint, black beans, cooked millet salt, pepper and cumin and mix well.
- Let the mixture sit in the fridge for about 1 hour.
- Divide the mixture into four and shape into patties.
- Turn your tandoor on and allow it to heat up.
- Lightly brush the tandoor with some oil and place two patties onto it.
- Cook for 7-10 minutes until the patties are done.
- Repeat with the other two patties.
- Assemble the burgers with the hummus, lettuce, red onions, burger buns and beetroot patties.
- Serve with fries and enjoy!
Author: Sneha Sundar is the creator of You Dim Sum, You Lose Some; a philosophy she adopts both in and out of the kitchen.