My ultimate comfort food for times of change: beetroot burgers with spelt flour buns

Hello my dear food lover,

it’s the last day of the year already. It feels good to me to end this year and have a fresh start tomorrow. The beginning of a new year always contains such a sweet promise. It is all about change – and change is exciting. It bears so many possibilities. But as change means stepping into the unknown this can be frightening too. Friends, animals and food can be wonderfully comforting co-pilots in those times. I currently have all of them assembled in our old rusty French house. There is my love Thomas, there’s our dear friend Ling, there is Lilly the pooch – and there is food. And as we’re all such foodies it’s pretty delicious food. We were making these burgers the other day and found them really satisfying. For me a burger has that appeal of a bad boy that is just so tempting but doesn’t really do you any good. Of course these burgers are different. They’re bad boys but with a heart of gold. Which makes them your perfect match, don’t you think?

First there is the bun. Of course you can buy a ready made bun at the store but just try to make these buns yourself one time and you’ll have a hard time enjoying store-bought buns ever again. The beetroot patties are easily prepared. You just have to pre-cook the lentils, the rest is assembled in 2 minutes. The self-made ketchup is surprisingly easily made too and you can try to give it some kind of flavour if you like. The chili works always well. But a pinch of cinnamon is delicious too.

As you are ending the old and beginning the new year I wish you all the best and I hope you have wonderful company and heartwarming food to keep you cheered and warm inside out.

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Ingredients (serves 4 hungry people – or 6 not so hungry people):

Buns (makes 6 to 7 buns):

  • 1 cup almond milk
  • 1,5 tablespoons active dry yeast
  • 1 tablespoon maple syrup
  • 2 tablespoons olive oil
  • 2 cups light spelt flour
  • 1,5 cups whole spelt flour
  • 2 teaspoons salt
  • 1 tablespoon sesame seeds

Beetroot patties (makes 6 to 7 patties):

  • 0,5 cups red split lentils
  • 0,5 teaspoons salt
  • 1 cup pre-cooked beetroots, cut into chunks
  • 4 sundried tomatoes (in oil)
  • 1 tablespoon lemon juice
  • 1 teaspoon mustard
  • 1 teaspoon salt
  • 1,5 cups rolled oats
  • 2 tablespoons coconut oil for frying

Chilli ketchup:

  • 1/3 cup tomato paste
  • 1 tablespoon lemon juice
  • 1 tablespoon maple syrup
  • 1 teaspoon salt
  • a pinch of chili

Plus:

  • 12 salad leaves

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For the buns: Put the almond milk in a saucepan and slowly heat it up until it’s lukewarm. Remove from heat. Add maple syrup and sprinkle the yeast over the milk and stir. Set aside for 5 minutes.

In a large bowl combine the flours with salt. Add the yeast mixture and olive oil. Stir with a spoon until just combined, then kneed with your hands for 2 minutes. Form a ball, leave it in the bowl and cover with a clean kitchen towel. Set aside in a warm area. I always turn the oven on for about 5 minutes until it’s warm, then I turn it off and put the dough inside for about 1 hour.

Turn the dough unto a floured surface. Divide into 6 to 7 portions and roll them into balls. Place them on a baking sheet lined with baking paper, cover them with the kitchen towel and let rise in a warm area for 30 minutes.

Preheat the oven to 375° F (180° C) – take the buns out of the oven before, in case you let them rise in there.

Brush each bun with water and sprinkle the sesame seeds on top. Bake the buns for about 20 minutes or until golden brown. Let them cool for at least 10 minutes before serving.

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For the beetroot patties: Cook the lentils with 1,5 cups water and 0,5 teaspoon salt for about 15 minutes or until soft. Rinse and put them into a medium sized bowl. Add the beetroot chunks, dried tomatoes, lemon juice, mustard and salt and puree with a hand mixer. Add the rolled oats and mix with a spoon.

Preheat a big pan with 1 tablespoon of coconut oil. Scoop portions of 1,5 tablespoons out from the pattie mixture, roll into balls and press flat into pattie shapes. Fry in the pan for 3 minutes on each side or until brown. Keep warm inside the preheated oven until ready to serve.

For the ketchup: Mix all ingredients with a spoon– that’s it.

For assembling the burgers: slice the buns in halves, spread with ketchup, fill with a pattie and 2 salad leaves and serve with a fresh green salad or/and oven roasted rosemary potatoes.

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Comments
One Response to “My ultimate comfort food for times of change: beetroot burgers with spelt flour buns”
  1. eatling says:

    YUM YUM & Yum! I love being with you & sharing the ultimate comfort food for times of change…these are super delicious ! Thank-you for the post & the memories. so onto the new year to make many more delicious loving food together & many many many more memoriesxxxx

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