Beetroot Burger with Whipped Avocado
Guest blog post by our Yogi Chef Sam Lomas
This is a fantastic meat and dairy free burger recipe. Beetroot has always been a top favourite veg of mine and they give this burger a lovely savoury depth which is boosted by the coriander and black onion seeds. This recipe also comes in very handy if you fancy redecorating your kitchen in pink…
Ingredients, serves 2
- 2 small beetroots, peeled and roughly diced
- 2 cloves of garlic, crushed
- 1 tbsp of coriander seeds
- 1 tsp of black onion seeds
- 50g of porridge oats
- Salt and pepper
- 1 avocado
- 1 lime, juiced
- 1 crushed clove of garlic
- 2 burger buns
Blend the diced raw beetroot along with the garlic, spices and oats until the mixture holds together, taste and season with salt and pepper if necessary.
Place this mixture in the fridge for a minimum of half an hour to firm it up.
Make the whipped avocado by blending the avocado, with the garlic and lime juice, with a large pinch of salt.
Divide the burger mixture in two and shape into patties.
Heat a frying pan and fry the burgers in a little vegetable oil for around 7 minutes.
Serve in the bun with a generous dollop of the whipped avocado.