Last week Rosa shared her triple layered s’mores brownie recipe with us. She recommended her friend Hetty as our next feature, who makes wonderfully adventurous vegetarian food. She regularly cooks with her housemates, who often perform the role of sous chef in return for a delicious dinner. Hetty likes to follow a recipe and then add her own twist, just to keep things interesting. “I love these burgers, there’s so much veg in them but you wouldn’t know it, they’re so delicious!” She makes these according to the Cauldron recipe, but then whips up her own garlic mayonnaise to go on top – tasty! “The mayonnaise goes really quickly, everyone loves it so I usually make a big batch … it goes with absolutely everything.”
Here’s what you’ll need:
Beetroot Sausage Burgers
- ½ pack Cauldron Lincolnshire Sausages (or any other brand – feel free to use meat sausages!)
- 1 tbsp vegetable oil
- 1/2 onion, diced
- 1 clove garlic, crushed
- 1 small carrot, grated
- 1 cooked beetroot, grated or cut into thin ribbons (approx. 140g)
- 2 tbsp fresh breadcrumbs
- 1 small egg, beaten
- 1/2 red chilli, deseeded and diced
- 2 tbsp parsley, chopped
- Salt and black pepper
- 1 cup mayonnaise
- 2 cloves garlic, crushed (this can be increased depending on how much of a garlic fiend you are!)
- 1 tsp olive oil
- 1 tbsp lemon juice
- Salt and pepper to season
- Heat the oil in a pan and sauté the onions for 5 minutes, then add the garlic and cook for 1 minute more. Allow to cool for 5 minutes.
- Part blitz (pulse) the Lincolnshire Sausages in a food processor until roughly chopped and add half of the onion, carrot and beetroot and pulse again. Stir in the remaining burger ingredients.
- Preheat the oven to 200C. Form the mixture into 4 equal sized burgers and place on a lightly greased baking tray. Cook for 14 minutes. Remember, if you’re cooking with meat sausages you may need to adjust cooking times to ensure they’re fully cooked.
- To make the garlic mayonnaise simply combine all the ingredients well and season to taste.
- Hetty suggests serving the burgers in a brioche roll, with some rocket and a dollop of garlic mayo on the top. If you fancy a healthier option you could serve them with a crispy salad or coleslaw side.