Today's MoFo prompt is all about making something from the other side of the world, so for me, that means Australia.
Having been lucky enough to have lived over in the lucky country for a while, I've got a lot of good food memories when it comes to the other side of the world.
While the UK and Australia's food cultures aren't as far apart as their land masses, there was always one thing that through me for a six -- beetroot on burgers. Every burger place I went into seemed to have some purple-topped patty on the menu, and it wasn't long before I'd been persuaded to put one in my face. Turns out the Aussies are onto something - beetroot is a rather good addition to the usual roster of burger fixings.
Given it's been a long time since I've lived Down Under, it seems the rest of the world has caught up with Australia's love of beetroot and burgers, and beet burgers seem to be common as you like. Being as I live in a food timewarp and I'm always five years behind food trends, I've never made one or indeed eaten one.
In honour of MoFo and my enduring love for Oz, I decided I needed to remedy that forthwith. In keeping with the student theme, these beet burgers are cheap as chips and easy as all get-out to make. They're also six-food elimination diet friendly!
Two small red onions, grated
Two cloves of garlic, finely sliced
200g of cooked beetroot (think oven roasted, not pickled here), grated
One can of butter beans, drained
One small carrot, peeled and grated
20g of dill fronds
One teaspoon of wholegrain mustard
Salt and pepper
How you do it
Warm a little oil in a saucepan, and fry the grated onions until cooked through and transparent - about 10 minutes or so. Add the garlic, and cook through for another couple of minutes. Take off the heat, and set to one side.
Preheat your oven to 180C.
Using a hand blender or similar, blend your butter beans into a puree.
Add the onion and garlic mix, beetroot, carrot, dill, mustard, salt and pepper, and mix thoroughly.
Shape into patties (about five or six) and put them on a greased baking sheet.
Bake for 20-25 minutes, flipping once, until no longer wet in the middle.