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Chef Chad’s Beetroot Burger

Chef Chad’s Beetroot Burger
Recipe by : Chad Milne
Serves : 6
Preparation time: 20- 30 minutes

beetroot patties
500g cooked beetroot, grated
60g plain feta
1 tsp mint
1 tsp fresh coriander
1 sprig fresh rosemary
1 egg
50g breadcrumbs
1 tablespoon chicken/barbecue/steak & chop spice
Cooking oil for frying

crispy onion rings
1 white onion, peeled and cut into rings
1 tbsp seasoning of your choice
250g cake flour
100ml buttermilk
1ltr cooking oil for frying

175g plain yoghurt
1 tsp fresh mint, chopped
1 tsp fresh dill, chopped
1 tsp lemon juice
¼ tsp Tahini

To assemble

120g salad mix of your choice
6 seeded burger buns, cut in half

For the beetroot patties, combine the ingredients in a medium sized bowl and mix together until incorporated. Shape into 6 medium sized patties and place on a baking tray lined with baking paper and chill in the fridge for 30 minutes. Heat oil in a large non-stick frying pan over medium heat. Fry patties for 4-5 minutes on each side until golden brown. Set aside. For the onion rings, scatter the flour on a plate and season to your liking. Pour the buttermilk into a shallow bowl. Pour the oil into a heavy-bottomed pan and heat to medium high. Toss the onion rings in the flour, then the buttermilk. Working in batches, pop them in the oil and fry for about 1 minute, or until crispy, flipping them if needed. Remove with a slotted spoon, and drain on kitchen paper. To make the sauce, combine all of the ingredients in a mixing bowl and stir together until combined. To assemble your burgers, place the bottom half of the buns on a plate. Next add your salad greens and top with your beetroot patties. Finally and a dollop of your sauce onto each burger and top with the top half of your buns. Serve with a side of the crispy onion rings and enjoy!

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