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.
Prep time: 60 Mins (plus 2 hours refrigerating)
Cook time: 10 Mins
Yield: 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.
