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Beetroot burgers with dill & tahini sauce
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2 tbsp chopped dill
2 tsp light muscovado sugar
1 plump clove garlic, crushed
1 red onion
200g fresh beetroot, peeled and coarsely grated
40g soft breadcrumbs
2 tbsp crunchy peanut butter
1 tsp caraway seeds
½ tsp vegan vegetable bouillon powder
2 tsp olive oil
25-50g salad leaves
2 Mrs Elswood Haimisha Cucumbers, thinly sliced
1. Put the tahini in a bowl with the dill, sugar, half the garlic,
a pinch of salt and 2 tbsp boiling water. Mix well to make a smooth sauce.
2. Cut a few thin slices from the onion into rings. Finely chop the remainder and put in a bowl with the beetroot, breadcrumbs, peanut butter, caraway, bouillon powder and remaining garlic. Mix well with your hands, then divide the mixture in half and shape into two chunky burgers.
3. Heat the oil in a nonstick frying pan and fry the burgers for 3-4 minutes on each side until lightly browned. Serve on a bed of salad leaves with the cucumbers, onion rings and tahini sauce on top.
For a more substantial supper, serve the burgers in lightly toasted, wholemeal seeded rolls. Alternatively, bake some traditional oven chips or sweet potato chips in the oven before you start on the burgers.
Typical values per serving:
vegetarian/source of protein/2 of your 5 a day/vegan/low in saturated fat
This recipe was first published in July 2020.