Cheese beetburger with roasted corn ribs
Who doesn’t like a juicy beef burger (other than non-meat eaters obviously). It is the number one dish in the world for a reason, it’s incredibly tasty and satisfying. I must confess that I haven’t been very impressed with the vegetarian burgers I have tried in the last few years so I’ve put myself the challenge to create one that tastes just as good as some of my favorite beef burgers in town and all for less than £1 per burger with the side. Please give it a go and let me know what you think as I am amazed at how good it tasted!
INGREDIENTS
FOR THE PATTIES
2 tbsp olive oil £0.07
250g cooked beetroots, cut into chunks £0.50
1 tin of chickpeas, drained £ 0.31
2 carrots, cut into chunks £0.10
100g porridge oats £0.08
1 garlic clove, peeled £0.03
1 free-range egg £0.11
Salt £0.01
Black pepper £0.01
FOR THE SAUCE
1 small onion, finely chopped £0.07
3 tbsp olive oil £0.11
1 tsp sugar £0.02
1 tbsp Wocerstershire sauce £0.04
4 tbsp ketchup £0.06
4 tbsp mayonnaise £0.10
FOR THE BURGER4 burger buns £0.47
1 small onion £0.07
1 tbsp olive oil £0.04
Salt £0.01
1 tomato, sliced £0.15
Half Romaine lettuce, thinly sliced £0.25
100g mild cheddar, sliced £0.50
FOR THE CORN2 corns on the hob £0.63
2 tbsp olive oil £0.07
1 pinch of sweet paprika £0.03
Salt £0.01
TOTAL £3.85 / 4 = £0.96
Preparation
To make the burger sauce place a small frying pan over medium heat, pour the olive oil, add the finely chopped onion and fry for 20 minutes until browned. Add the sugar and water cook it for another 10 minutes until fully caramelised. Pour a shot of water and deglaze any sticky bits from the bottom of the pan, remove from the heat and cool down. Mix the onion with the ketchup and the mayo.
For the beetburgers, place the cooked beetroot, carrot, egg, garlic, chickpeas, salt and pepper into a food and blend for about 30 seconds or until it has a chieved a coarse puree consistency. Use the spatula to wipe the sides if needed half way through the blending process. The look at this stage is like mince beef in colour. If you don’t have a food processor you can finely grate the garlic, beetroot and carrot by hand and mush the chickpeas with the help of a fork and combine all together. Roll 4 balls between your wet hands. Linean oven tray with parchment paper and pour a tea spoon of olive oil in each corner of the tray. Put each ball on top of the oil and press with your hand and shape into burger patties. Brush another tea spoon of oil on top of each patty and refrigerate for at least 30 minutes to allow for the oats to soak a bit of moist. Roast in the preheated oven at 220 degrees Celsius for about 40 minutes. 3 minutes before the end of the roasting place the cheese on top of the patty so that it melts.
Cut the bottom of the cobs so it has a flat surface and cut lengthways with a large knife. Cut in half again and place the quarters in an oven tray lined with parchment paper with a drizzle of olive oil, the sprinkle of paprika and season with salt. Cut the onion in large 1cm discs and place in the same tray as the corn, brush it with olive oil and season with salt. Roast in the bottom of oven (more protected) for about 40 minutes at 220 degrees.
To build the burgers, first cut the buns in half, place them in a oven tray with the inside of the bun facing up and toast with the salamander for 1 minute. Scoop a table spoon of sauce on the bottom and tops of the buns and build it from the bottom up adding the tomato, lettuce, the beetburger with the cheese, the onion rings and top it off with the top of the bun. Serve with the roasted corn ribs and dig in!
