Beetroot and Mint Burger Recipe by The Butchers Arms
At The Butchers Arms we love great fresh ingredients and serve wholesome, filling meals the whole family will love. One of our favourites is our beetroot and mint burger, a simple but tasty vegetarian treat.
60 Mins (plus 2 hours refrigerating)
10 Mins
Serves 5
Ingredients
- 100g millet seeds
- 175ml lightly salted water
- 150g raw beetroot, grated
- 175g courgette, grated
- 30g carrots, grated
- 20g mint, finely chopped
- 20ml cider vinegar
- 20ml extra-virgin olive oil, plus extra for frying
- 35g cornflour
- 1 egg
- 225ml natural yoghurt
- 10g garlic, finely chopped
- Salt and pepper
- 5 multi-grain buns, split
- Lettuce leaves
- Sliced beef tomato
- Sliced pickled gherkins for garnish
Method
Rinse and drain the millet and place into a small saucepan with the salted water. Place over a medium heat, bring to a simmer, cover and cook over a very low heat for 20 to 25 minutes until tender. Remove from the heat and leave to stand for 5 minutes, covered.
Put the beetroot, courgette, carrots and mint into a large bowl. Add the millet, vinegar, oil, a pinch of salt and pepper then mix well. Add the cornflour and egg and mix again, then chill in the refrigerator for 2 hours.
Put the yoghurt in a fine strainer over a bowl and drain for at least 40 minutes. Stir in the garlic and season to taste with salt and pepper.
Pack the beetroot mixture into a 125ml cup, then turn out and shape into a patty. Repeat to make five burgers. Place a ridged griddle pan or large frying pan over a medium heat and coat with oil. Add the patties and cook for approximately 5 minutes on each side, turning carefully, until brown.
To serve
Spread the buns with the yoghurt sauce and place the burgers in the buns, topped with lettuce, a slice of beef tomato, and sliced pickled gherkin. Serve immediately.
