You can definitely treat yourself to this burger in the middle of the week, but then I might skip french fries and aioli. The rest of this burger is well within what I would call very good and healthy food. Even though one burger per person may sound like a little, it becomes a good amount of food if you add the cashew paste and avocado.
Ingredients
- 2 large whole-grain bread rolls
- 2 grated beetroots, medium size (to compare the size with something, in between a golf ball and a tangerine).
- 1 finely chopped onion
- 2 cloves of garlic
- 2 dl (deciliters) of oats
- 1 dl of wheat flour
- 1/2 grated carrot
- 1/2 teaspoon of cumin
- 1/2 teaspoon of chili powder
- A bit of salt and pepper
- Garnish
- Lettuce leaf
- Sliced tomato
- 1/2 onion, sliced
- 1 avocado
- Ingredients for cashew paste
- 1 handful of cashew nuts
- 1 wedge of lemon
Instructions
Begin by peeling and coarsely grating the beetroots. Take 1/3 of the grated beetroots along with the chopped onion and garlic, and blend with a blender or an immersion blender until smooth. Mix the rest of the ingredients with the blended mixture in a bowl and let it rest in the refrigerator for about 30 minutes to 1 hour. Then shape the burgers by hand and fry them in oil on both sides until they are slightly browned on both sides.
To make the cashew paste, you can use raw, unsalted cashews and soak them for a couple of hours before blending. If you don't have time for that, they don't need to be soaked. Blend with a little water, add a splash of lemon and a bit of salt before serving. I think it tastes good with a layer of cashew paste on the bread roll, tomato, onion, lettuce, then the beetroot burger and a slice of avocado. Finish with the top of the bread roll. Enjoy your meal!
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