[recipe title=”Root Veg Burger” servings=”4-5″ time=”1 hr + resting time” difficulty=”easy” image=”https://rekhagardenkitchen.com/wp-content/uploads/2019/01/fullsizeoutput_7202.jpeg” description=”100% Meat free Burger patty. Once cooked, caramelised crust on the outside with still a soft, moist texture on the inside”][recipe-notes]
* Substitute or add other root vegetables like Swede or even Turnips.
* If using grated potato, squeeze water out before adding to the Pan.
* When using Stronger herbs like Rosemary and Sage, remember the taste is stronger so use less than you would if using softer herbs like Coriander and Parsley.
* Peeled Parsnips: soak in water with a little lemon juice squeezed in to stop the peeled Parsnips from discolouring, prior to grating
* Prepare the Cous Cous according to instructions prior to prepping vegetables. This gives the Cous Cous time to soak.
– 125g of Cous Cous soaked in 250ml of Boiling Vegetable Stock
– 1 medium raw Beetroot (peeled and grated)
– 1 Parsnip (peeled and grated)
– 1 small Carrot (peeled and grated)
– 3 to 4 Cloves of Garlic (crushed)
– 1 small Onion (peeled and diced)
– bunch of fresh Parsley (leaves only)
– zest of a small Orange (I used Tangerine, only because I ran out of fresh Oranges)
– 1 egg (Yolk only)
– 1tsp Cumin
– 1/4tsp Chilli flakes
– 1/2tsp Turmeric
– Salt and Pepper to taste
– Sesame Seeds (optional)
1. Whilst the Cous Cous is soaking, sauté the diced Onion in a little Oil. Do not brown. Quickly add the crushed garlic, chilli flakes and mix well. Add grated root vegetables, Cumin and Turmeric Powder. Cook over a gentle heat to burn off excess liquid content of the root veg. Do so for 5 to 8 minutes on a medium heat. Remove from heat, allow root mix to cool.
2. Place the Cous Cous in a food processor and pulse a couple of time. It will become gloppy. Do not be alarmed. Place content into a large mixing bowl together with egg yolk, cooled root veg mix, chopped Parsley, salt and Pepper.
3. Mix together with your hand.
4. Form into Patties and place on a tray lined with grease proof paper, dusted with Flour. Sprinkle Sesame seeds. Place the tray in the fridge to chill. (24hr Maximum) At this stage they can be frozen too, for later use.
5. Gently fry in a lightly oiled pan for no more than 4 minutes each side, (or until a caramelised crust forms on each side) and place in a hot oven for another 10 minutes.
6. Allow to cool a little prior to assembling your Meat free Burger.