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The Slavic Roots Burger Recipe

Name: CSONS THE SLAVIC ROOTS BURGER Recipe
Cook time: 1 h
Total time: 1 h
Yield: 2 servings
Cuisine: Slavic
Ingredients: 1 cups cooked beetroot, grated; 0.75 cups cooked butternut squash, mashed; 0.5 cups swede (rutabaga), steamed and finely diced; 0.5 cups cooked chickpeas, mashed; 0.5 cups rolled oats, finely ground (or oat flour); 0.25 cups all-purpose flour (or chickpea flour for gluten-free); 0.25 cups finely chopped yellow onion; 1 tsp minced garlic; 0.5 tsp ground coriander; 0.5 tsp smoked paprika; 1 tsp salt; 0.5 tsp black pepper; 1 tbsp ground flaxseed; 3 tbs hot water (for flax egg); 2 tbs neutral oil (for frying); 0.5 cups house sauerkraut (drained); 0.5 cups small cucumber, thinly sliced (or quick-pickled); 2 tbs rice vinegar (for quick pickle, optional); 0.5 tsp sugar (for quick pickle, optional); 0.25 tsp salt (for quick pickle, optional); 4 oz Brue Valley mozzarella (or vegan cashew cheese), sliced; 0.5 cups vegan mayonnaise; 2 tbsp fresh chives, finely chopped; 1 tsp lemon juice; 0.25 tsp salt; 0.25 tsp black pepper; 0.5 cups cooked beetroot, chopped; 2 tbs tomato paste; 2 tbs apple cider vinegar; 1 tbs brown sugar (or maple syrup)

Inspired by CSONS

Time1h

Serves2

Beet, squash & swede patty, house sauerkraut, Brue Valley mozzarella or cashew cheese, pickled cucumber, chive vegannaise, beet ketchup

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Ingredients

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Patty

1 cups cooked beetroot, grated

3/4 cups cooked butternut squash, mashed

1/2 cups swede (rutabaga), steamed and finely diced

1/2 cups cooked chickpeas, mashed

1/2 cups rolled oats, finely ground (or oat flour)

1/4 cups all-purpose flour (or chickpea flour for gluten-free)

1/4 cups finely chopped yellow onion

1 tsp minced garlic

1/2 tsp Ground coriander

1/2 tsp Smoked paprika

1 tsp Celtic sea salt

1/2 tsp black pepper

1 tbsp Ground flaxseed

3 tbs hot water (for flax egg)

2 tbs neutral oil (for frying)

Sauerkraut & Pickle

1/2 cups house sauerkraut (drained)

1/2 cups small cucumber, thinly sliced (or quick-pickled)

2 tbs rice vinegar (for quick pickle, optional)

1/2 tsp sugar (for quick pickle, optional)

1/4 tsp salt (for quick pickle, optional)

Cheese

4 oz Brue Valley mozzarella (or vegan cashew cheese), sliced

Chive Vegannaise

1/2 cups vegan mayonnaise

2 tbsp fresh chives, finely chopped

1 tsp ReaLemon lemon juice

1/4 tsp Celtic sea salt

1/4 tsp black pepper

Beet Ketchup

1/2 cups cooked beetroot, chopped

2 tbs tomato paste

2 tbs Apple cider vinegar

1 tbs brown sugar (or maple syrup)

1 tsp Dijon mustard

1/4 tsp Smoked paprika

1/4 tsp Celtic sea salt

1/4 tsp black pepper

2 tbs water (to adjust thickness)

Assembly & Buns

2 pieces burger buns (brioche or seeded, halved)

1 tbs butter or vegan spread (for toasting)

1 tbsp fresh chives, for garnish

Method

Patty

Prepare flax egg

Stir ground flaxseed into 3 tbs hot water. Set aside 5 minutes until gelled.

Combine vegetables

In a large bowl, mix grated cooked beetroot, mashed butternut squash, steamed diced swede and mashed chickpeas until evenly distributed.

Sauté aromatics

Heat 1 tbs neutral oil in a small skillet over medium heat. Sauté the chopped onion until translucent, 4–5 minutes. Add minced garlic and cook 30 seconds until fragrant. Cool slightly and stir into the vegetable mixture.

Season & bind

Add ground oats (or oat flour), flour, ground coriander, smoked paprika, salt and pepper to the vegetable bowl. Add the flax 'egg' and combine thoroughly. The mixture should hold together when pressed; if too wet add up to 1–2 tbs more flour or oats, if too dry add 1 tbs water or a little olive oil.

Form patties

Divide mixture into 2 equal portions and shape into 2 patties about 3/4-inch thick. Chill on a plate in the fridge for 15 minutes to firm up (optional but helps with browning).

Cook patties

Heat remaining 1 tbs oil in a heavy skillet over medium heat. Fry patties 4–5 minutes per side until nicely browned and heated through. Reduce heat if outsides brown too quickly. Alternatively bake at 200°C (400°F) for 18–22 minutes, flipping halfway.

Sauerkraut & Pickle

If using quick-pickled cucumber: combine rice vinegar, sugar and salt in a bowl and stir until dissolved. Add cucumber slices, toss, and let sit 10–15 minutes. Drain before assembling. If using pre-made pickles, drain excess liquid. Keep sauerkraut drained and ready.

Chive Vegannaise

In a small bowl combine vegan mayonnaise, chopped chives, lemon juice, salt and pepper. Taste and adjust seasoning. Refrigerate until ready to assemble.

Beet Ketchup

Place chopped cooked beets, tomato paste, apple cider vinegar, brown sugar, Dijon, smoked paprika, salt and pepper into a blender or food processor. Add 1–2 tbs water and purée until smooth. Taste and adjust sweet/sour balance with more vinegar or sugar if desired. Warm gently in a small saucepan for 2–3 minutes to meld flavors, or serve at room temperature.

Cheese & Finish

When patties are nearly done, place sliced Brue Valley mozzarella (or cashew cheese) on top of each patty and cover the pan for 1–2 minutes to melt slightly (for vegan cheese, just warm until soft).

Assembly & Serve

Lightly butter or spread vegan spread on cut sides of buns and toast in a skillet or under a grill until golden, about 1–2 minutes.

Spread about 1–2 tbs chive vegannaise on the bottom bun. Place the hot beet-squash-swede patty with melted cheese on top. Add a generous spoonful (about 2 tbs) of house sauerkraut, a layer of pickled cucumber slices, and 1 tbs beet ketchup on the top of the cheese or bun. Garnish with extra fresh chives.

Top with the bun crown and serve immediately with extra ketchup and a side of fries or salad.