Valentine's Day recipe: love burger
The way to the heart is through the stomach, and this beet burger from our Performance Chef Remco is no exception. During the race in Valencia, our riders tasted the dish and approved the recipe. Who will you surprise with this love burger on Valentine's Day?
Ingredients for 4 burgers
150 grams of coarse organic oatmeal
500 grams of cooked organic beets
1 piece red onion
1 clove of garlic
50 grams of fresh egg protein
1 sprig of rosemary
Extra virgin olive oil
Salt and pepper
Ingredients for the Horseradish Cream
125 grams crème fraîche
50 grams horseradish
Lemon juice
Supplies
Food processor
Garlic press
Baking paper
Mixing bowl
Heart-shaped baking tin
Method
- Toast the oatmeal in a dry skillet until lightly browned.
- Let cool and divide into three bowls.
- Keep one part coarse, one part fine in a food processor, and one part in a food processor just long enough to retain its texture.
- Chop the red onion into fine brunoise, chop the rosemary and crush the garlic.
- Combine in a pan with a bit of olive oil and let cool.
- Grate the cooked beets into strips and drain them in a sieve.
- Place the beets in a bowl and add the oatmeal, onion, and egg white. Add salt and pepper to taste and mix to form a nice mixture. Add the cheese and mix again.
- Now you can start making the burgers. For a heart-shaped burger, you can use a heart-shaped baking pan.
- Place the burgers on a baking sheet with baking paper underneath and let the molds set in the refrigerator.
- After an hour, you can cook the burgers in a preheated oven at 160 degrees. The burgers will be done in ten to fifteen minutes. You can fry the burgers in a pan or grill them on the barbecue.
Whisk crème fraîche with the juice of half a lemon, horseradish, mayonnaise, and salt and pepper. Chill and serve with burgers.
Serving Suggestions:
Serve the burger on a multigrain bun with horseradish cream and arugula or with a delicious syrup such as La Place's Aceto Balsamico di Modena.
