It’s been a while again! Especially since I posted a recipe so I’m excited to share these beetroot burgers with you today. I will from now on try to post once a week, either with recipes, guides or vlogs. I’m hoping this will allow me to produce more quality content. While you might not see my work as lacking in that department I often feel stressed to produce more than I’ve got stored. At other times it can be the other way around too but I’m hoping to also make more time for actualising myself and my work more in ‘the real life’. Meaning in person where I get more face time with people. I’m looking into some courses at the moment and I’m planning to become a health coach or similar at some point in the near future.
It’s exciting to consider studying again and learning more about my current passions on a more intricate level. I would really love to be able to take clients and groups on for teaching about whole food vegan cooking and its benefits and coaching to better health and quality of life with confidence which I think studying would give me. The knowledge would of course also seep through here so that I can feel confident in communicating to you all on another level about nutrition and health in relation to my food and recipes. It’s all still in the making and I haven’t yet made up my mind about what course I’m going to take or exactly when but I felt like sharing it and putting it down on paper so I realise that these things I want in life are real and I can make them happen.
I’m not sure if you, like me, often get stuck in your mind planning and thinking and scheming and then go on about your day the way you always do? I almost always do this but really I think we could all benefit from clearly stating to ourselves what our goals, ideas and strives are on a piece of paper. Then when it’s jotted down there the next step is simply to come up with a plan on how to realise what’s on there. With that said I’m not someone who necessarily believes that anything is possible for anyone in the construct of our society but at the same time I believe in trying and doing what you dream in one way or another, in some way or other. Starting small is better than not starting at all!
Anywho, enough of me rambling on about life and prospects and ideas. There’s a recipe to share here! And it’s yummy and pink. Gotta love pink. It’s also completely oil free and based completely off whole foods (except for the bread) and it still manages to be a delicious burger! The first burger I’ve ever posted to this blog. I do sometimes make patties and eat them on top rice or other grains with vegetables but I don’t often prepare them as burgers due to my gluten sensitivity. I often choose to ditch the factory made gluten free bread as it usually has so many odd ingredients and end up eating grains with my meals instead. Which in terms of health is not bad at all but of course I love bread, who doesn’t!? So once in a while I have some sourdough, I believe the fermentation in this kind of bread help me digest it better but I haven’t necessarily looked into the facts on this matter. Either way I, these days, don’t usually end up with a sore stomach if I limit my gluten intake to a couple of slices of sourdough per week. Hurrah! Are any of you gluten intolerant peeps out there finding this too?
And again with the rambling, jeez Louise! The patty in this burger is pink as mentioned and is full of whole food goodies like beetroot, millet and black beans. I’m pretty sure you could swap the millet for brown rice and black beans for kidney or white beans if you prefer. I added cajun spice for a well rounded ‘meaty’ seasoning as well as fresh ramps that I foraged myself the other week! It was one of the best moments this year. If you can’t find ramps though simply use a herb you like, my suggestions would be coriander or parsley.
Finally I top the burger off with a very springy, fresh, herby slaw and a simple tahini based dressing that both gives a tang and sweetness. I would recommend adding a sliced pickle to the mix as you layer your burger because pickles! Now please enjoy and I’ll see you next week with something new. Sending you all much love from an actually sunny Sweden! x
BEETROOT BURGER W/ MILLET + BLACK BEANS
YIELDS: 8 burgers / TIME: 45 min
2 flax eggs (2 tbsp flax seed meal + 5 tbsp water)
1 onion, finely chopped
3 garlic cloves, minced
1 can black beans, roughly mashed
3/4 cup cooked millet
1 1/2 cup raw beetroot, roughly shredded
2 – 3 tbsp corn flour
Small handful of ramps, chopped (or other herb of choice, coriander would work well)
1 tbsp cajun spice
Sea salt and black pepper, to taste
2 cup cabbage, shredded
1 loosely packed cup fresh coriander, roughly chopped
1 loosely packed cup fresh mint, roughly chopped
10 medium sized radishes, thinly sliced
2 tbsp lemon juice
Flake sea salt, to taste
8 tbsp light tahini
1 large lemon, juice only
1 tbsp maple syrup
Sea salt and black pepper, to taste
Water, until you reach a creamy dressing consistency
+ 8 burger buns or large slices of sourdough bread
Preheat your oven to 175 degrees celsius fan assist (or roughly 195 degrees without fan).
Prepare you flax ‘eggs’ in a large mixing bowl and set to one side to gel, roughly 10-15 minutes.
In the meantime saute your onion and garlic until translucent as well as shred your beetroot and rinse and drain you black beans.
Once the flax ‘eggs’ are gelled together mash your black beans into the bowl. I usually use my hands to roughly mash the beans but you could place the beans in the bowl and use a potato masher. Only mash them roughly, some whole beans should remain.
Add the rest of the ingredients and mix together well. Start by adding two tablespoons corn flour and see if the mixture holds together well, if not add another half tablespoon and mix again until you reach a consistency that easily forms into a patty.
Line a baking tray and divide the mixture into eight equal parts. Form patties and place them on the tray.
Bake in the oven for roughly 30-35 minutes or until they are slightly crisp and golden, flipping halfway through.
The herby salad:
Prepare and combine all of your ingredients in a salad bowl and toss to mix.
The tahini dressing:
Dollop the tahini along with the remaining ingredients into a medium sized jar and add a splash of water to start.
Stir the ingredients together and add more water and seasoning to create a smooth and creamy dressing. Make sure to add the water in increments to prevent the dressing from becoming too thin.
I used sourdough bread to make my burgers rather than burger buns but choose the bread you prefer and toast it lightly.
Spread a layer of dressing onto the bread and layer with herby salad, the pattie, maybe some more dressing and salad and finally the other side of your burger bun or slice of bread.