Ingredients
- 400 g raw beets (about 3–4 medium beets / 2½ cups grated)
- 380 g cannellini beans (1 can / about 1½ cups drained)
- 1 small onion
- 2 large eggs
- 50 g breadcrumbs (½ cup)
- 1 tsp cumin
- salt and pepper to taste
- Extra virgin olive oil
Cheddar Dressing
- 2 tbsp fresh thyme
- 200 g crème fraîche (¾ cup + 1 tbsp)
- 100 g grated cheddar cheese (1 cup)
- 1 tsp dijon mustard
- salt and pepper to taste
For serving
- 4-6 burger buns
- Lettuce
- 2 avocados, sliced
- Red onion
- Radishes
Beet Burgers
Of course, you can make vegetarian burgers with our Mincer as well. Here is a recipe for these delicious Beetroot burgers.
Follow these steps
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Assemble the Assistent with the Mincer.
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Peel and wash the beets and cut into pieces.
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Rinse and drain the cannellini beans. Peel the onion and cut into chunks.
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Grind the beets, cannellini beans and yellow onion in the Mincer.
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Assemble the Assistent with the bowl, dough scraper and dough roller.
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Add the beet mixture to the bowl and mix on low/medium speed.
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Add eggs, breadcrumbs, cumin, salt and black pepper in the bowl. Mix in the bowl until smooth. Let rest for 10 minutes at room temperature.
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Form into burger patties and place on a baking sheet. Drizzle with a little olive oil.
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Cook your burgers in the middle of the oven at 400 °F (200 °C) for about 15-20 minutes. These beet burgers also work great on the grill. We recommend cooking them on a baking steel or in a frying pan, directly on the grill.
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For the dressing, finely chop the thyme and mix the remaining ingredients in a bowl. Store in the fridge.
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Serve the beet burgers on a bun, topped with cheddar dressing, lettuce, avocado, red onion and radishes.
