Beetroot burger with aubergine and sesame sauce

Total time35 mins

20 minspreparation time

15 minscooking time

10 minswaiting time

Already a vegetarian street food classic. Instead of meat on the bun, we present a beetroot and millet patty. The Kikkoman Sesame Sauce adds an oriental-Asian note.

Ingredients

10 portion(s)

For the burger patties:

100 g

raw millet

600 g

beetroot, pre-cooked and vacuum-packed

150 g

finely diced white onions

100 g

oat flakes

60 g

ground linseed

150 ml

balsamic vinegar

10 g

cumin

10 g

salt

For the toppings:

700 g

eggplant, washed and cleaned

50 ml

balsamic vinegar

50 g

maple syrup

50 ml

rapeseed oil

rustic vegan burger buns, about 60 g each

100 g

red onion, cut into approx. 1 mm thick rings

100 g

rocket salad, washed and cleaned

For the sauce:

350 ml

Kikkoman Sesame Sauce

10 g

chilli powder

15 g

maple syrup

5 g

ground coriander

30 ml

lemon juice

Allergens:

Soy, gluten, sesame seeds

Total weight per portion:

280 g

Weight per ingredient:

Beetroot patty, approx. 110 g Burger bun (vegan), approx. 60 g Aubergine, approx. 50 g Rocket salad, approx. 10 g Onion slices, approx. 10 g Sauce, approx. 40 g

Preparation

Step 1

Cook the 100 g of millet in 500 ml of water over a medium heat for 10 minutes, then drain in a sieve. Remove the beetroot from the packaging and grate coarsely. Mix the grated beetroot, diced onion, oat flakes, ground linseed, vinegar, cumin, salt and cooked millet thoroughly and let stand for 10 minutes. In the meantime, preheat the oven (fan) to 180 °C.

Step 2

Form burger patties by placing approx. 130 g of the mixture per portion onto a baking tray lined with greaseproof paper. Shape each of them with a cookie cutter (ø 11 cm).

Step 3

Slice the aubergine into approx. 4 mm thick slices using a slicer, place them on a second baking tray and marinate with the vinegar, maple syrup and oil.

Step 4

Bake the burger patties and aubergine in the oven for 15 minutes.

Step 5

Meanwhile, mix the Kikkoman Sesame Sauce, chilli powder, maple syrup, coriander and lemon juice in a bowl.

Step 6

Build the burgers by placing a beetroot patty on each bottom half of the bun. Top with the aubergine, rocket salad, onion slices, sauce and the top half of the burger bun and serve.

Tip:

The beetroot patties can be easily frozen after cooking.

Recipe-ID: F1030

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