Recipe Tip: Burgers with Beetroot & Onions - Falstaff

Instructions

1. Step 1

   Put the beetroot in a saucepan with water, bring to the boil and simmer for 45 minutes. Then drain and ease off the skin.

2. Step 2

   Cut into thin slices and place on a plate. Season with salt and pepper and drizzle with a little olive oil.

3. Step 3

   Cut the basil into fine strips and sprinkle over the beetroot. Peel the onions, cut them in half and then slice.

4. Step 4

   Sauté in a pan with a little sesame oil. Add the honey and cook for a couple of minutes.

5. Step 5

   Then deglaze with a dash of vinegar, add salt and pepper and cook gently for another 15 minutes.

6. Step 6

   Add a little white wine if necessary. Once the onions are cooked, place them in a bowl, season again with salt and pepper and mix with olive oil.

7. Step 7

   Put the yoghurt in a bowl with the mustard, the pulp from the vanilla pod, some tonka bean grindings, salt, pepper, a few drops of linseed oil and the olive oil and mix well.

8. Step 8

   Prepare the lettuce – ideally the inner leaves of the head – wash well and pat dry.

9. Step 9

   Put the mince in a bowl, add salt and pepper and mix well. Then shape the minced meat into equal sized burgers – you can press firmly with your hands or use a ring.

10. Step 10

    Preheat the oven to 150°C. Sear the burgers briefly on both sides in a very hot grill pan and then place them on a baking tray.

11. Step 11

    Finish cooking in the oven. Split the rolls in half and toast briefly in the still-hot grill pan.

12. Step 12

    Arrange the burger on a flat plate and serve with the yoghurt sauce.

13. Step 13

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14. Step 14

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15. Step 15

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16. Step 16

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17. Step 17

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