Week day luxury
It is not only the weekends that offer the opportunity to make slow cooked food. Last Tuesday I got home and put the Schlemmertopf with deer shoulder in the oven.
Together with the deer shoulder some cut wedges of cabbage was added to the pot together with a brown onion, some white pepper, coriander and bay leaves. Having the oven at almost 200 °C the shoulder was allowed to cook for about two and a half hours.
After considering a few alternatives I decided to do beetroot burgers to serve with the deer shoulder. This was the first time that we tried this. We have done zucchini burgers before and there is not too much of a difference. The result turned out really great however, so it is definitely not the last time that we made beetroot burgers.
Recipe for beetroot burgers
- 4 medium to large beetroots
- 2 brown onions
- 2 eggs
- A few cloves of garlic
- 1 Tbsp ground psyllium seeds
- 1 tsp dill
- 100-150 g feta cheese
- Salt and pepper for seasoning
- Flavourless coconut oil (for frying)
- Grate the beetroots, onions and garlic, preferably by using a food processor.
- Mix the eggs with the psyllium seeds, the dill and seasoning. Stir until reasonably well mixed.
- Add the grated vegetables to the egg mixture.
- Crumble the feta cheese and add to the bowl.
- Let it settle for a few minutes in order for some of the liquid to be released from the beetroots.
- Form the burgers. Try to squeeze out some of the liquid from the burgers before forming them in order to ensure that they stick together.
- Fry the burgers in a frying pan with coconut oil. Use a lot of oil to ensure that the burgers don’t stick in the pan. It also adds nicely to the taste of the burgers.
Finally done! Maybe a slightly long cooking time for a week day, but well worth the wait. We had some of our homebrewed kombucha to drink to the dinner as well. Perfect week day luxury!
What is your perfect week day dinner?
Cecilia & Magnus