Goan Spiced Beet Burger (v)
with Wedges, Salad and Mango Chutney
We love good Burger with Wedges and Chutney and this deliciously simple, chef-curated recipe doesn't disappoint. Time to bust out the pots and pans!
The quantities provided above are averages only.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Ingredients
½
Beetroot
1
Goan Xacuti Spice
40
Mango Chutney
30
Panko Breadcrumbs
1
Baby Gem Lettuce
2
Medium Tomato
2
Burger Buns
1
Chickpeas
45
Mature Cheddar Cheese
(Contains: Milk)
½
Lime
450
Potatoes
1
Coriander
Not included in your delivery
1
Olive Oil
Utensils
Instructions
Preheat your oven to 200°C. Chop the potatoes into 2cm wide wedges (no need to peel). Pop them onto a baking tray and drizzle with oil. Season with salt and pepper and toss to coat. Roast the wedges on the top shelf of your oven until soft and golden, 25-30 mins. Turn halfway through cooking.
Meanwhile, drain and rinse the chickpeas in a colander. Finely chop the coriander (stalks and all). Peel and grate the beetroot on a fine grater (take care - the juice stains). Grate the cheddar cheese. Zest and halve the lime. Put the chickpeas in a mixing bowl and mash with a potato masher. TIP: Don't worry if a few are left whole, this will add texture.
Add the beetroot to the bowl along with the coriander, curry powder (use less if you don't like things too hot) and breadcrumbs. Add a pinch of salt and a grind of pepper and mix together well. Use your hands to form a large ball. TIP: Really squish it together with your hands and add a splash of water to help it stick together if necessary. Shape the mixture into burger shaped patties (1 per person).
Add the beetroot to the bowl along with the coriander, curry powder (use less if you don't like things too hot) and breadcrumbs. Add a pinch of salt and a grind of pepper and mix together well. Use your hands to form a large ball. TIP: Really squish it together with your hands and add a splash of water to help it stick together if necessary. Shape the mixture into burger shaped patties (1 per person).
Add the beetroot to the bowl along with the coriander, curry powder (use less if you don't like things too hot) and breadcrumbs. Add a pinch of salt and a grind of pepper and mix together well. Use your hands to form a large ball. TIP: Really squish it together with your hands and add a splash of water to help it stick together if necessary. Shape the mixture into burger shaped patties (1 per person).
Spread the mango chutney onto both sides of the burger buns and then pop the burger on the base. Top with one of the reserved baby gem leaves and then the other half of the burger bun. Serve on a plate with the wedges and salad alongside. Enjoy!
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