Since we decided to reduce our meat consumption in our household for some years now, I was looking for a good vegetarian burger recipe which could also be put on the grill. I also wanted to have a burger which does not need any lentils or beans as a meat substitute. I came up with this vegetarian Burger, which looks colourwise, thanks to beetroot and sweet potatoes, as red as meat and tastes lovely smoky and hot due to the use of smoked chipotle Tabasco sauce, horseradish and black pepper. We usually have it in a homemade burger bun served with tomato ketchup, homemade aioli, gherkins and fried roasted onions.
2 tablespoons vegetable oil
2 shallots, diced
2 garlic cloves, chopped
5 brown mushrooms, finely chopped
2 large sweet potatoes, peeled and diced
½ -1 Litre of water
150 grams cooked rice, millet or quinoa
1 large beetroot, grated
1 egg, beaten
4 tablespoons plain flour
8-12 dashes of smoked chipotle tabasco sauce
8 dashes of Worcester Sauce
1 ½ - 2 teaspoons of sea salt
Pepper, black ground
1-2 tablespoons of horseradish or horseradish in cream
1-2 Tablespoons tomato puree
Extra flour for dusting
Vegetable oil for frying
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