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
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
225ml natural yoghurt
10g garlic, finely chopped
Salt and pepper
5 multi-grain buns, split
Sliced beef tomato
Sliced pickled gherkins for garnish
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.
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.
About this recipe
This Beetroot and Mint Burger Recipe by The Butchers Arms in Headington, Oxford is from the Food and Kindness – a new cookbook to help raise awareness and funds for Sobell House hospice featuring a collection of over 30 stories and recipes from a wide range of celebrities – Mary Berry, Stephen Fry, Mel Giedroyc and Sue Perkins – as well as Oxfordshire-based restaurants.
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