Salt-roasted beetroot burger with pickled redcurrants

Name: Salt-roasted beetroot burger with pickled redcurrants
Yield: 4 burgers
Ingredients: 800g trimmed baby beetroots; 2 tbs extra virgin olive oil; 500g rock salt; 6 garlic cloves; 6 sprigs each thyme and oregano, plus extra leaves to serve; 50g unsalted butter, softened; 4 burger buns, halved crossways; 1 cup firmly packed baby spinach leaves; (find the recipe on delicious.com.au); 1 tbs white wine vinegar; 1 tsp caster sugar; 2 tbs redcurrants (substitute blueberries)

Rate now

4 burgers

Salt-roasted beetroot burger with pickled redcurrants

Jump to recipe

by delicious. team

delicious. team

Jan 01, 2018

This sweet, sour burger packs a punch. Recipe by Martin Nordin.

800g trimmed baby beetroots
2 tbs extra virgin olive oil
500g rock salt
6 garlic cloves
6 sprigs each thyme and oregano, plus extra leaves to serve
50g unsalted butter, softened
4 burger buns, halved crossways
1 cup firmly packed baby spinach leaves

Mushroom jus

(find the recipe on delicious.com.au)

Quick-pickled redcurrants

1 tbs white wine vinegar
1 tsp caster sugar
2 tbs redcurrants (substitute blueberries)

Method

1.

Preheat oven to 200°C. Pat beetroot dry with paper towel and brush with oil. Cover the base of an ovenproof dish with rock salt and place beetroot on top, leaving small gaps between each. Cover with rock salt, then insert garlic, thyme and oregano between beetroot. Roast in the middle of the oven for 1 hour or until beetroot is soft. Peel beetroot, discarding garlic, thyme and salt, and cut into very small cubes.
2.

For the quick-pickled redcurrants, heat vinegar and sugar in a small saucepan over high heat, stirring. Add redcurrants, remove from heat and set aside.
3.

Place mushroom jus and beetroot in a saucepan over low heat. Cook, stirring occasionally, for 2 minutes or until heated through. Using a slotted spoon, transfer one-quarter of beetroot mixture into a food ring the same diameter as your burger buns. Repeat to make 4 patties.
4.

Spread butter on faces of burger buns and grill, butter-side down, for 1-2 minutes.
5.

Divide spinach among bun bases and top with a beetroot patty. Add pickled redcurrants, and extra thyme and oregano leaves, and top with bun lids to serve.