Sometimes I get funny ideas. Like wanting to make a pink burger lol. And then sometimes funny turns into really, really tasty. I first made these burgers last year and posted a picture on my Instagram (if any of you are following me long enough to remember – hey there favourite follower, I <3 you ;)). At that time I was already toying with the idea of starting a blog, so I withheld the recipe cause I thought “Wow that would be an awesome first blog post”. I hereby appologise sincerely, it has taken me almost nine months to do it. But here are the pink burgers now and they are still as tasty as when I first made them!
I used plantains instead of burger buns and their slightly sweet taste complements the earthy beetroots very well. Feel free however to serve the burgers with any buns you like!
Paleo Beetroot Burgers (paleo, gluten-free, dairy-free)
- 400g organic minced beef
- 2 small pre-cooked beets
- 1 egg
- a small handful of fresh basil
- sea salt and pepper to taste
- 2 green/yellowish plantains
- 1 avocado
- Coconut oil
- Lemon juice
- Preheat oven (grill function) to 200°C.
- Add meat, beets, egg, basil and sea salt and pepper to a food processor.
- Process on high until everything is incorporated.
- Form 8 small burger patties out of the mixture.
- Put them under the oven grill for 15 minutes. If your oven doesn’t have a grill function you can simply pan-fry them in some ghee, they will lose some of their pretty pink colour though.
- Peel the plantains (if you have never peeled a green plantain you can find instructions here), cut them in half and then slice each half lengthwise.
- Fry in some coconut oil for a couple of minutes, until they start to soften a bit.
- Mash the avocado in small bowl and season with sea salt and maybe some lemon juice.
- Place burgers on top of the fried plantains and top with some avocado!
The burgers keep well in the fridge for 2-3 days. They do however lose a bit of their colour when stored, so if you want to impress someone with a pink burger best serve them fresh.