This burger is perfect for a weeknight meal, though I’d probably skip the french fries and aioli like in the photo. The rest of this burger is well within what I’d call very good and healthy food. Even though one burger per person might sound like a small portion, it becomes quite filling when you add the cashew paste and avocado.
Ingredients
- 2 large whole grain buns
- 2 grated beetroots, medium size (for size comparison, somewhere between a golf ball and a mandarin)
- 1 finely chopped onion
- 2 cloves garlic
- 2 dl oat flakes
- 1 dl wheat flour
- 1/2 grated carrot
- 1/2 tsp cumin
- 1/2 tsp chili powder
- A little salt and pepper
- --- Garnish ---
- Lettuce leaves
- Sliced tomato
- 1/2 onion, sliced
- 1 avocado
- --- Cashew Paste Ingredients ---
- 1 handful cashew nuts
- 1 wedge lemon
Instructions
Start by peeling and coarsely grating the beetroots. Take 1/3 of the grated beetroot along with the chopped onion and garlic, and blend using a blender or immersion blender until smooth. Mix the remaining ingredients together with the blended mixture in a bowl and refrigerate to rest for about 30 minutes to 1 hour. Form the burgers by hand, and fry on both sides in oil until lightly browned on both sides.
To make the cashew paste, preferably 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 have to be soaked. Blend with a little water, add a squeeze of lemon and a little salt before serving. I think it tastes great with a layer of cashew paste on the bun, tomato, onion, lettuce, then the beetroot burger and a slice of avocado. Finish with the top of the bun. Enjoy!