Beetroot is one of my favourite root vegetables; it’s so versatile, has a robust, earthy flavour and doesn’t have to be just for pickling! I really like pickled beetroot and its ability to add an extra flavour dimension to stews, but beetroot can be so much more. Cooked beetroot can stand up to a roasting, and beetroot risotto is heavenly – especially with a little chopped chilli or a spoonful of horseradish to liven it up. Grated raw beetroot can be a brilliant addition to salads, sandwich fillings, coleslaws and all manner of dishes.
I’ve been experimenting with adding beetroot to my favourite burger recipes recently. Here at the Vegetarian Society Cookery School we’re constantly developing new courses and recipes. I’m currently trying out lots of burger recipes to debut on our new The Junk Food Vegan course (it’s a tough job but someone has to do it!)
I’ve been playing about with this recipe from our recipe collection: Beetroot and Chilli Burgers. This is a quick and easy go-to dinner for me and my family as it’s packed with protein, flavour and of course purple!
• 30g breadcrumbs • ½ tsp paprika • 1 tsp hot chilli sauce • A splash of tabasco sauce
• 1 tsp soy sauce • 2 tbsp plain flour • Salt and pepper, to taste
Fry the onion in 1 tbsp of the olive oil.
Place the grated beetroot and courgette onto paper towels and press out as much liquid as you can (this will prevent a soggy burger).
In a large bowl, add the rest of the ingredients, except the oil, and season well. The mixture should be fairly dry and easy to press together into burger shapes. If it’s still a little wet add more flour.
Place the burgers onto a tray lined with parchment paper and refrigerate for one hour.
Carefully place the burgers onto the barbecue grill and allow them to cook slowly on a gentle heat. Brush them with a little oil from time to time.
Turn after 10 minutes and cook on the other side.
Want to make incredible vegan junk food dishes at home