Plant Based Burger With Cumin Spiced Beetroot Relish
You can't beet this plant-based burger. You'll load mango mayo and meat-free patties onto toasted brioche buns before topping them with a sweet and spicy beetroot relish. Serve with crispy beetroot and potato chips on the side. Lush.
Ingredients for 2 people
Cooking for 3? 1 and a half for each ingredient Cooking for 4? Double each ingredient
You'll also need
Olive oil, Pepper, Salt, Sugar, Vegetable oil, Water (or dietary alternatives)
Cooking instructions
Instructions for 2 [for 3] [for 4] portion recipe.
Preheat the oven to 220°C/ 200°C (fan)/ gas 7
Peel and chop your potatoes into chips
Drain your beetroot in a colander over the sink
Cut half the drained beetroot into chips (you'll use the rest later!)
Add the potato & beetroot chips to a baking tray (or two!) with a drizzle of vegetable oil and a pinch of salt and pepper
Give everything a good mix up and put the tray[s] in the oven for 25-30 min or until crisp and golden
Whilst the chips are in the oven, peel and finely slice (don't chop!) your garlic and grate the remaining beetroot
Heat a pot with a drizzle of vegetable oil over a medium heat
Once hot, add the sliced garlic, chilli flakes (can't handle the heat? Go easy!) and cumin seeds and cook for 30 secs or until fragrant, then add the grated beetroot and half your white wine vinegar with 1 tsp [1 1/2 tsp] [2 tsp] sugar, 100ml [150ml] [200ml] water and a pinch of salt
Bring to the boil over a high heat, then reduce the heat to medium and cook for 7-8 min or until thickened – this is your cumin spiced beetroot relish, once thickened, remove from the heat and keep covered until serving
Meanwhile, line a baking tray with tin foil
Add your meat-free patty[ies] to the tray and put the tray in the oven for 10-12 min or until cooked through
While the patties are in the oven, combine your mayo and mango chutney with a pinch of salt in a small bowl – this is your mango mayo
Wash your lettuce, then pat it dry with kitchen paper and roughly shred
Combine the remaining white wine vinegar with 2 tbsp [3 tbsp] [4 tbsp] olive oil in a large bowl – this is your dressing
Slice your brioche bun[s] in half
Once the chips are almost cooked, remove the tray[s] from the oven and add the brioche halves, cut side up
Return the tray[s] to the oven for 4-5 min or until warmed through
Add the shredded lettuce to the bowl with the dressing and toss
Spread the mango mayo over the warmed brioche halves
Top each base with a little dressed lettuce a meat-free patty, the cumin spiced beetroot relish and a brioche lid – these are your plant-based burgers with cumin spiced beetroot relish
Serve the plant-based burger with cumin spiced beetroot relish with the potato & beetroot chips and any remaining dressed lettuce to the side
Enjoy!
Nutritional information
Nutritional information only applies to ingredients supplied by Gousto.
serving
The cooking process and additional ingredients added at home (listed under “You'll also need”) will affect total values.
Allergens
Allergens highlighted by † (gluten, mustard, nut, soya).
In addition to the recipe specific allergen information provided, due to production and packing methods Gousto boxes may also contain low levels of the following allergens: Cereals containing gluten; Crustaceans; Eggs; Fish; Peanuts; Soya; Milk; Nuts: almonds, hazelnuts, walnuts, cashews, pecan nuts, brazil nuts, pistachio nuts, macadamia nuts; Celery; Sesame; Sulphur dioxide and Sulphites; Lupin; Molluscs; Mustard.
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