Recipe: Sliding Into the VMs Burger by Liam Charles
INGREDIENTS (SERVES 6)
• 600g raw beetroots, peeled and grated
• Grated zest and juice of 2 unwaxed lemons
• A small bunch of spring onions, trimmed and thinly sliced
• 2 tsp fennel seeds
• 3 garlic cloves, finely chopped
• A small bunch of mint, leaves stripped and finely chopped
• 6 tbsp plain flour
• 2 large eggs
• Olive oil, for frying
• Cracked black pepper, to taste
• Pickled gherkins
• Mixed salad
• 6 burger buns
Preheat oven to 200°C/
Fan 180°C/Gas 6
Wrap the beetroot in a tea towel or piece of muslin and squeeze to remove as much juice as possible.
Put it in a bowl, add lemon juice, a pinch of salt and leave to sit for 1 hour, then strain, return to the bowl and add spring onion, fennel seeds, garlic, mint and lemon zest.
Add 3 tablespoons of the flour and the eggs. Mix until combined.
Form into 6 patties then coat them in the rest of the flour.
Heat a large frying pan over a medium-high heat, add splashes of olive oil, then fry the patties for 4 minutes on each side.
Transfer to a baking tray and pop in the oven for 10–15 minutes until the outside is crisp
Place hummus, pickles and salad on the base of each bun, then add a beetroot patty and the lid
For more recipes like this, get your hands on a copy of Second Helpings by Liam Charles – available now on Amazon.