| Prep: 30 mins | Cook: 45 mins | Difficulty: Medium | Serves: 6 |
| kcal | fat | saturates | carbs |
| 354 | 15g | 2g | 51g |
| sugars | fibre | protein | salt |
| 12g | 8g | 9g | 0.75g |
Why I Love Danish Beetroot Burgers with Avocado Cream
One of the many joys in discovering cuisines from different parts of the world lies in understanding the local ingredients, cultures and traditions that have shaped these dishes. This holds true for the vibrant Danish recipe I’ve had the pleasure of exploring: Beetroot Burgers with Avocado Cream. As a chef, seeing dishes like this come to life in my kitchen is an absolute thrill and a delightful expression of culinary creativity.
The Inspiration Behind The Recipe
The Beetroot Burgers with Avocado Cream is a dish that reflects the simplicity and freshness characteristic of Danish cuisine. While there isn’t a specific chef who inspired me to bring this recipe to life, the locals’ love for beetroot in Denmark stems from their strong emphasis on seasonal and homegrown produce. In this vein, I cannot ignore the influence of renowned Danish chef René Redzepi, whose ethos about using locally sourced, seasonal ingredients resonates throughout my own cooking philosophy.
Pairing Possibilities
One of the most enticing aspects about Beetroot Burgers with Avocado Cream is the myriad of dishes you can couple with it. The burgers themselves carry a beautiful, earthy flavor which couples wonderfully with a light, refreshing Lemon Dill Cucumber Salad. And if you’re in the mood for a hearty meal, consider pairing these burgers with a classic, creamy Danish side-dish like Frikadeller (Danish Meatballs).
And here’s a little ode to my Irish heritage and upbringing. Those who know me well are quite aware of my love for Irish potato dishes. Hence, a simple, comforting side of Colcannon would be a delightful, hearty addition to this beetroot burger.
As a chef, it’s a privilege to not only enjoy diverse recipes such as the Beetroot Burgers with Avocado Cream but also share them with you all. So here’s to exploring more culinary gems from around the world and bringing them to our own kitchens.
What You’ll Need
- 4 medium-sized beetroot, peeled and grated
- 1 large onion, finely chopped
- 2 cloves of garlic, minced
- 2 cups of cooked quinoa
- 2 large eggs
- 1 cup of breadcrumbs
- 2 tablespoons of chopped fresh dill
- Salt and pepper to taste
- Extra virgin olive oil for frying
- 2 ripe avocados
- Juice of 1 lemon
- 1 small clove garlic, minced
- 1 tablespoon of chopped fresh parsley
- 6 whole grain burger buns
- 2 tomatoes, sliced
- Fresh lettuce leaves
Method
Step One
Grate the peeled beetroot and finely chop your onion, then set both aside. Ensure you also have your minced garlic ready.
Step Two
In a large bowl, combine the grated beetroot, chopped onion, minced garlic, cooked quinoa, 2 eggs, breadcrumbs, and your fresh chopped dill. Season generously with salt and pepper, then mix together until all ingredients are well combined.
Step Three
Heat your extra virgin olive oil in a large pan over medium heat. While the oil is warming, begin shaping your burger mixture into patties. Once the oil is hot enough, fry your patties until they are crispy and browned on the outside, and fully cooked through.
Step Four
While your patties are cooking, prepare your avocado cream. In a blender or food processor, combine the ripe avocados, juice of one lemon, minced garlic, and your fresh chopped parsley. Blend until smooth and creamy.
Step Five
Now prepare your burger buns by spreading a generous amount of your avocado cream on each side. Layer fresh lettuce leaves and tomato slices onto the bottom half of each bun, then place a cooked beetroot burger patty on top. Finally, top with the other half of the bun.
Step Six
Serve your beetroot burgers immediately while they are still warm, and enjoy! Store any leftover patties in the refrigerator and enjoy within two to three days for the best flavor.
