Name: The Ultimate Veggie Burger with Tartare Sauce recipe by Vibha Bhutada at BetterButter
Prep time: 25 min
Cook time: 120 min
Total time: 145 min
Yield: 4
Ingredients: For the Burgers:; 2 large red beetroots; 1/4 cup brown rice, raw; 1 medium white onion, finely chopped; 1 tbsp extra-virgin olive oil; 2 garlic cloves, crushed; 2 tbsp wholemeal bread crumbs; 1/4 cup old-fashioned rolled oats (gluten-free, if necessary); 3 prunes, finely chopped; 1 egg (optional); 2 tsp Lemon juice; 1/4 tsp Chilli flakes; 1/2 tsp dried thyme; 1 tsp Salt; Vegetable oil - for pan frying; For the Tartare Sauce:; 1 cup mayonnaise; 1 tbsp sweet pickle relish; 1 tbsp minced onion; 1 gherkin, finely chopped; Salt - to taste; Black pepper powder - to taste; For the dressing:; 1 ripe avocado, chopped; 2 tbsp tahini (sesame paste); 3 tbsp lime juice; 1 garlic clove; 1/4 tsp Salt; For the Potato Fries:; 2 medium potatoes

Ingredients Serving: 4

For the Burgers:
2 large red beetroots
1/4 cup brown rice, raw
1 medium white onion, finely chopped
1 tbsp extra-virgin olive oil
2 garlic cloves, crushed
2 tbsp wholemeal bread crumbs
1/4 cup old-fashioned rolled oats (gluten-free, if necessary)
3 prunes, finely chopped
1 egg (optional)
2 tsp Lemon juice
1/4 tsp Chilli flakes
1/2 tsp dried thyme
1 tsp Salt
Vegetable oil - for pan frying
For the Tartare Sauce:
1 cup mayonnaise
1 tbsp sweet pickle relish
1 tbsp minced onion
1 gherkin, finely chopped
Salt - to taste
Black pepper powder - to taste
For the dressing:
1 ripe avocado, chopped
2 tbsp tahini (sesame paste)
3 tbsp lime juice
1 garlic clove
1/4 tsp Salt
For the Potato Fries:
2 medium potatoes
1 tsp olive oil
1 tbsp cornmeal
For assembling:
4 fresh burger buns
Few lettuce leaves
4 flavored/plain cheese slices

Instructions

For the Burgers:
Preheat the oven at 200 degree C.
Wrap the beetroots loosely in aluminum foil and roast until easily pierced with a fork, 50 to 60 minutes.
Remove from the oven and set aside to cool.
Meanwhile, bring a 1 l pot of water to a boil.
Salt the water generously and add the rice.
Reduce the heat to a simmer and cook the rice until it's a little beyond al dente. It should be little over-cooked, but still firm.
This should take about 35 to 40 minutes.
Drain the rice and set it aside to cool.
Process the oats in a food processor until reduced to a fine flour.
Transfer to a small bowl and set aside.
Next, use the edge of a spoon or a paper towel to scrape the skins off the cooled roasted beets; the skins should slip off easily.
Divide in two and transfer it to a food processor.
Pulse two or three times, you need some texture for the burgers, so make sure you don't mash them completely.
Transfer the beetroot mash to a strainer set over the sink.
Press and squeeze the beetroot mash to remove as much liquid as possible from the beets.
Now, transfer the squeezed beetroots into a large bowl, add the cooked rice, onion and prunes. Mix well.
Sprinkle the olive oil, crushed garlic, lemon juice, chili flakes and dried thyme over the top of the mixture. Mix all the ingredients until combined.
Taste the mixture and add salt.
Finally, add the oatmeal flour and mix until you no longer see any dry oatmeal. (If using egg, add at this stage).
Cover the bowl with plastic wrap and refrigerate the burger mixture for 30 minutes.
Meanwhile, prepare the sauce and dressing.
For the Tartare Sauce:
In a small bowl, mix together mayonnaise, sweet pickle relish, minced onion and chopped gherkin.
Season to taste with salt and pepper.
Refrigerate until use.
For the Dressing:
In a food processor, add the avocado, tahini, lime juice, garlic clove and salt and process to obtain a creamy sauce.
Keep aside.
Shaping and cooking the burger patty:
With slightly wet hands, shape the burgers into a thick patty the size of your burger buns and place them on a dish.
Heat a cast iron skillet over high heat.
Add some vegetable oil to completely coat the bottom of the pan.
When you see the oil shimmer and a flick of water evaporates on contact, the pan is ready.
Transfer the patties to the pan.
Cook 2 patties at a time or more if you have big skillet without crowding.
Cook the patties for 2 minutes, then flip them to the other side. You should see a nice crust on the cooked side.
If any pieces break off when you flip the burgers, just pat them back into place with the spatula.
Cook for another 2 minutes, then cover the pan and reduce the heat to medium-low.
Cook for 4 more minutes until the patties are warmed through.
Place the patties on an absorbent paper.
For the Potato Fries:
Peel and rinse the potatoes.
Cut each potato lengthwise into 4 or 5 pieces, then cut each piece into sticks.
Place the potato strips on a dish, rub with olive oil and sprinkle with cornmeal and toss to combine.
Heat oil in a wok.
In 2 or 3 batches, fry the potatoes about 4 to 5 minutes per batch, or until soft.
Remove each batch and drain them on new, dry paper towels.
For Assembling:
Cut the burger bun in halves.
Apply about 1 tbsp each of tartare sauce on both the portions.
Wash and chop the lettuce.
Place some lettuce on the bun bases.
Spread the avocado dressing using a spoon or a butter knife.
Next, add the beetroot patty.
Above the patty add a mint cheese slice and spread some more avocado dressing on top.
Add the potato fries, top generously with tartare sauce, lettuce and put on the bun top.
Serve immediately.

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