A real superfood in July’s kitchen
We’ve had a great time at the Great Yorkshire Show this week on the Potting Shed stage alongside Floral designer Jonathan Moseley and some of the exhibitors at the show.
Martin and I were talking about beetroot and it’s superfood qualities! It’s so full of antioxidants, vitamins and minerals as well as fibre and iron it’s hard to find fault! It purifies the blood which can give it anti-aging properties and as we’re both facing a ‘significant’ birthday this year I’m planning on overdosing!
This is the dish that we served up on stage with the help of the ‘Squeaky Cheese Company’ who supplied the topping for the burgers. They have some fantastic products and Razan and her husband are some of the nicest people you could meet – always smiling and happy to talk about what they do. If you see them at a show do go and have a chat and try some of their delicious ‘Squeaky Cheese’ http://www.yorkshiredamacheese.co.uk/
Beetroot and Halloumi Burgers
Takes about 30 mins Makes about 16 small ‘party’ burgers. Easily halved
400g tin of chickpeas, rinsed and drained
250g cooked beetroot (use raw if it’s small and tender), peeled & grated
Good handful each of mint and parsley, chopped to make about 3 tablespoons
50g brown breadcrumbs
1 small egg
Slices of halloumi cheese cut to size
Bread cobs to size
Chilli jam (optional but good)
- Wizz the chickpeas with a stick blender or mash them well by hand
- Put them in a bowl and add in the grated beetroot, herbs, breadcrumbs, half the egg and a good grinding of salt and pepper
- Mix together and add more egg as necessary to make the ingredients stick together but not become too sloppy
- Depending on what size of burger you want take a ball of the mixture and form into thickish burgers.
- Heat some oil in a frying pan and add the burgers.
- Cook for about 3-5 minutes (depending on the size) on each side until crisp and brown
- Place carefully on some kitchen paper whilst you lightly fry the halloumi slices until they brown a little on each side
- Now construct your burgers! Put some salad leaves on the bottom half of your bun then lay a burger on top. Follow with the halloumi and a spoonful of chilli jam. Finish with the top of the bun.
Serve the small size as a starter or as part of a buffet. You could use a cocktail stick to hold them together.
The burgers taste just as good at room temperature so you can always save a couple and have them for lunch the next day!