Green Burgers by Martin Nordin

Author:Martin Nordin
Language: eng
Format: epub, pdf
Tags: ebook
Publisher: Hardie Grant UK
Published: 2017-12-18T05:00:00+00:00

When I chop onions that are to be caramelised, I first cut off the roots and tops, then halve them lengthways, from root to top. I then peel them, and slice them up in the same direction. When you slice in this way you cut against the onion’s cell structure, and the onions will break down faster when you fry them. You thus get a softer and creamier result.

#28

BEETROOT BURGER WITH PEA HUMMUS AND PEA SHOOTS

* * *

For 6 burgers:

500 g (1 lb 2 oz) beetroots (beets)

2–3 tbsp olive oil

coarse sea salt

6–7 garlic cloves

fresh oregano

1 tsp Roasted Pepper Seasoning

120 g (4 oz/⅔ cup) boiled red rice

25 g (1 oz/scant ½ cup) panko breadcrumbs

2 tbsp Almond Butter or other Nut Butter

150 g (5 oz/⅔ cup) cooked red lentils

100 g (3½ oz/scant ½ cup) cooked red quinoa

a pinch of sea salt as necessary

rapeseed or peanut oil for frying

Pea hummus:

300 g (10½ oz) cooked peas

100 g (3½ oz/⅔ cup) cooked chickpeas

100 ml (3½ fl oz/scant ½ cup) olive oil

1 tbsp tahini

1 garlic clove, peeled

freshly squeezed juice of ½ lemon

3 tbsp finely chopped fresh mint

sea salt

To serve:

6 burger buns

butter for the buns

pea shoots

zest of 1 lemon

Instructions:

1. Preheat the oven to 200°C (400°F/Gas 6).

2. Scrub and trim the beetroots. Dry them completely and brush them with oil. Put a layer of coarse sea salt at the bottom of an ovenproof dish and place the beetroots on this bed of salt, leaving small spaces between them. Sprinkle sea salt over the beetroots so it almost covers them, and poke the cloves of garlic and the oregano in between them (see photo).

3. Bake the beetroots in the oven until they are soft, for about 40 minutes. When they look a little shrivelled and grey on the outside they will usually be perfect inside. Take them out and let them cool.

4. Make the pepper seasoning as described.

5. Cut the beetroots into small matchsticks, or grate them with a mandoline or grater.

6. Put the 1 teaspoon of roasted pepper seasoning, rice, panko breadcrumbs and almond butter into a food processor and mix to create a fairly smooth consistency. Transfer to a bowl and add the beetroot matchsticks, lentils and quinoa. Add a little salt to taste as necessary.

7. Take a handful of mixture at a time and shape into 6 round patties, either by hand or using a food ring. Put the patties on a plate and cover with cling film (plastic wrap). Put in the fridge for at least an hour, preferably longer, so they hold their shape when frying.

8. Preheat the oven to 180°C (350°F/Gas 4).

9. Mix all the ingredients for the pea hummus in a food processor or using a hand blender until the mixture has a smooth consistency. If you want your hummus to be a little more chunky, you can you chuck in the peas at the end and pulse-blend the mixture a few times.

10. Heat a few tablespoons of oil in a frying pan (skillet). Fry the patties over a medium heat for a few minutes on both sides until they develop a nice surface.

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