Beetroot, Fennel & Dill Burger
(6-8 Burgers)
People love our veggie burgers. We make a new flavor every day or so, using a huge range seasonal ingredients. We must have made hundreds of different variations over the years and we find the beetroot burgers always sell really fast.
(Recipe by Daniel Acevedo)
For the Burger:
2 med beetroot
½ bunch dill
½ TBSP fennel seeds
1 small fennel bulb
400-500ml water
600g SOS mix.
1) Peel wash and grate beetroot, wash and finely dice fennel add into a mixing bowl, chopped dill, fennel seeds SOS* mix and water
2) Combine ingredients well and allow to stand for 20mins check to see if consistency is correct. The burger mix should be dry enough to be pliable so it doesn’t stick to your hands but still be moist.
3) To cook, heat non-stick fry pan on the lowest heat possible, allow pan to heat, add a touch of oil and fry burger on each side for 4-6 min until golden brown. We then char-grill the burger but its not strictly necessary.
We serve ours on a granary bun with our homemade carrot relish, vegan basil mayo, rocket and tomato.
*For more information on where to find SOS mix www.sosmix.com
if your finding it hard to find SOS mix you can see what other brands of vegetarian sausage mix your local health food store supply, i have also used Granose sausage mix to make these burgers before, giving me similar results.
if your finding it hard to find SOS mix you can see what other brands of vegetarian sausage mix your local health food store supply, i have also used Granose sausage mix to make these burgers before, giving me similar results.
that looks YUMMY and I'd die for a chunky bite!!!
ReplyDeleteIs there a us equivalent of SOS mix?
ReplyDeleteif your finding it hard to find SOS mix you can see what other brands of vegetarian sausage mix your local health food store supply, i have also used Granose sausage mix to make these burgers before, giving me similar results.
ReplyDeleteRecipe works an absolute charm, though the secret of the vegan basil mayonnaise that's served with it is still elusive. Efforts to reproduce it ended with a sort of lemony basil soup.
ReplyDeleteI do not know how you manage to make both the best chips and best gyoza I've ever managed to track down too, but I am sure someone must have sold their soul for their virtuoso recipe skills.