Vegetarian Beetroot Burger

50 min
- Preparation 30 min
- Cooking 20 min

WMF recipe

Ingredients

4 People

For the patties:
4.5 tbsp. Millet
2 Small or 1 large beet (raw)
1 Carrot
1 Garlic
1 Onion
2 Eggs
Herbs of your choice
Salt and pepper
Flour or breadcrumbs to bind if necessary
Olive oil for frying
For the burgers:
1 Avocado
1 Squeeze of lemon juice
Salt and pepper
Cayenne pepper
3.5 Cocktail tomatoes
0.5 Cucumber
1 Small red onion
leaves Lettuce of your choice
4 Burger buns
Mustard
Sour cream
Cress or other fresh herbs of your choice

Preparation

Step 1

Rinse the millet in a fine sieve under hot water, bring to the boil with twice the amount of salted water and simmer for about 10 minutes. Then leave to cool slightly.

tbsp. Millet

Step 2

Peel the beet and grate coarsely. Use disposable gloves, as beet stains strongly. Wash the carrot and grate it too. Finely chop the garlic clove and onion. Mix the millet, beet, onion, garlic and carrot with the eggs and herbs, season with salt and pepper. If the mixture is too moist, thicken with flour or breadcrumbs.

For the patties:

Small or 1 large beet (raw)

Carrot

Garlic

Onion

Eggs

Herbs of your choice

Salt and pepper

Flour or breadcrumbs to bind if necessary

Step 3

Shape the mixture into even patties. Heat the oil in a frying pan over a medium heat or on the barbecue, fry the patties and keep warm.

Olive oil for frying

Step 4

Meanwhile, mash the avocado, add a little lemon juice, salt, pepper and cayenne pepper. Slice the cocktail tomatoes, cucumber and onion and rinse the lettuce leaves.

For the burgers:

Avocado

Squeeze of lemon juice

Salt and pepper

Cayenne pepper

Cocktail tomatoes

Cucumber

Small red onion

leaves Lettuce of your choice

Step 5

Cut open the burger buns, toast briefly and then spread with mustard and sour cream. Top the bottom half with lettuce, tomato, cucumber and onion, place the patty on top and sprinkle with cress. Enjoy your meal!

Burger buns

Mustard

Sour cream

Cress or other fresh herbs of your choice