Updated: Jun 29, 2021
Hello & Welcome to my 'Plotting Recipes' Blog. Over time, I hope it will develop into a 'tasty' reference section for those of us who love to grow vegetables and fruit and then wonder what we can make that is nutritious and new - always presuming we have had a good year. I am a keen allotment plot holder of many years, home cook, gardener and closet squirrel - so if it grows, my natural instinct is to hoard and store it via pickling, preserving, jamming & bottling, but best of all I like to cook produce fresh from our plot. Like many of us, we produce far too much for our own use, especially courgettes, so over time I have developed & collected a mini library of things to create with things we grow. So let's start this month with my recipe for Beetroot Burgers as it is summer BBQ season and these are delicious.
500 g raw beetroot, grated
1 shallot/ onion, finely chopped or minced
4 tbsp of fresh dill, finely chopped
2 tbsp fresh parsley, finely chopped
2 tbsp fresh thyme, finely chopped
1 tbsp sesame seeds
Oil of your choice for frying
Note: if you cannot find dill, then use any other herb which you think will go well with this or omit & increase the parsley & thyme. I often use fennel tops instead of dill as this is more readily available in my garden or replace with a little mint or tarragon. As long as you have a herbal hit in the beetroot mix that is all that matters.
Mix all the burger ingredients together ( except for the oil) and then shape into 8 patties, then chill for at least an hour, or until you want to cook them.
Preheat the oven to GM 4/ Fan 160.
Heat the oil in a frying pan until it is fairly hot, then fry the burgers on both sides for 3 - 4 mins each, until they have a little colour on both sides.
Place the patties in an ovenproof dish and finish in the oven for 15 mins.
You can freeze the burgers uncooked for up to 3 months.