19 October 2017
The beet is back on Knidos Cookery Club and this time round we’ll be using our burgundy-coloured friend to tap into another zeitgeist treat in the form of the tasty beetburger.
The stalls in Datça market last Saturday were overflowing with of bunches of beetroots so we picked up a bunch, chopped off the leaves and stems for sautéing, and wrapped the beets in foil and roasted them in the oven for an hour or so.
Beetroot burgers have been a bit of a barbecue craze in the UK over the summer, with supermarkets reporting soaring sales as people turn towards healthier options to meat.
We’ve done some experimentation and come up with a patty that will hold together under the grill, on the barbie, in the oven or can be shallow-fried. Stuff it in a bun – we’ve used the papatya loaf as pictured above, and serve with chips and salad for a delicious yet healthy meal (the chips were roasted in the oven, not fried).
Ingredients (makes 6-8 burgers)
100 g red lentils
50 g fine bulgur wheat
150 g roasted beetroot, grated
One medium onion
One garlic clove
50 ml olive oil
Two teaspoons dried thyme
One teaspoon each of sumac, cumin and chilli flakes
Dash of soy sauce
Heat 25 ml of the olive oil in a heavy-based pan, add the herbs and spices and the chopped onion and garlic and fry for five minutes until the onion starts to soften. Add the lentils and water, bring to the boil and then simmer until the liquid is absorbed.
Add the bulgur wheat to the mix and allow to cool for 30 minutes – this should thicken the mixture. Then add the grated beetroot and stir to combine all the ingredients. Form into burger shapes (take a dollop of walnut-sized mix and flatten with a spatula and shallow fry in the rest of the olive oil on both sides until going crispy on the outside.
Alternatively, these burgers can be baked in the oven for 30-40 minutes at 200 c or grilled or cooked on the barbecue until crispy on both sides. Serve in a burger bun with salad and chips.