It's getting to the time of the year when all I can think about is Christmas Ham. It deserves capital letters because I am that excited about it. In way of preparing my self for it, I've opted for a few vegetarian dinners in anticipation. There was a time when my uncle and I were the only ones that ate Christmas Ham. My mum wasn't fussed, and my sisters would have a poke at it and push it to the side of the plate. Regardless I begged my mum every year for a ham anyway. She must have loved me because each year a ham appeared and I would eat it in pretty much every meal I had. No joke.
Luckily my sisters have seen the light, and are on the ham bandwagon. I'm not sure how many more years I could carry the ham torch for. It's a tough gig.
But from ham to beetroot we go. These burgers are insanely delicious. And conveniently they make a great party show stopper*. Mini burger patties, mini bread rolls, max on flavour. It's not exactly your regular beef burger, but if you don't tell your carnivore friends you'd be pretty close to tricking them. Plus it's good for you once in a while to go meat free.
*Alternatively make them regular size and they go down particularly well with home made sweet potato fries and a cold apple/pear cider. Mini or supersize they are fantastic either way.
The recipe comes from brother and sister duo, Jordan and Jessica, over at The Guilt Free Gourmet. I've
probably harped on about them before, but it is definitely worth checking them out because they totally know what they're talking about - especially if you have food allergies or intolerances. They are your guys.
When I start to cook something from a recipe I immediately think I know a better way. This mostly works out for me, except for when I tried a batch of vegan cookies. STICK TO THE RECIPE. But a few substitutions here and there (mainly because I forgot to pick up oat bran from the supermarket and had to use quinoa flakes instead which were equally as delicious!)So it's not a personal thing, it's just some small part of my ego that thinks it knows better than anyone. Feel free to let your ego loose once in a while because you never know what might come up with!Mini Beetroot and Quinoa Burgers
recipe adapted from Jordan and Jessica Bourke 'The Guilt Free Gourmet cookbook'
Makes about 18-24 mini patties, or 8 generous main sized ones
350g grated beetroot (about 2 large beetroots - I used golden and red)
1 large carrot, grated
1/2 bunch mint, roughly chopped
1 red onion, finely diced
1 1/2 cups quinoa flakes
salt and pepper
1 cup homemade aioli or store bought is fine
2 tsp wholegrain mustard
juice of half a lemon
salt and pepper
1/4 red cabbage, finely shredded
1 small granny smith apple, cut into matchsticks
1 small carrot
1/2 bunch mint
Handful of rocket
In a large bowl mix together the beetroot, carrot, onion, mint, quinoa. Add the eggs in and bring together (you might need to use your hands). Season with salt and pepper. If the mixture seems a little too wet you might need to add a handful more quinoa flakes in to make sure it binds. Set aside.
In a small bowl, mix together all the ingredients for the mustard aioli and season to taste.
For the coleslaw, using a vegetable peeler, peel the carrot into long ribbons, then cut into fine matchsticks. Combine with the cabbage, apple and mint. Dress with 2 tablespoons of the mustard aioli and toss to combine.
To cook the patties heat a tablespoon of olive oil in a large pan. Shape the beetroot mixture into small patties and fry on either side for 3 minutes, or until golden and cooked through. (If making large burger patties, fry on either side and then cook in a 200ºC oven for 15-20 minutes)
To serve - toast the buns, fill with avocado slices, rocket, coleslaw and top with a beetroot patty and aioli. Best served immediately.