Vegan Beetroot and Carrot Burger with organic beer mustard mayo

Ingredients

• 150 grams raw Devonshire beetroot
• 100 grams of carrot peeled and grated (on a fine grater)
• 80 grams of rolled oats
• ½ of pack finely chopped parsley
• ½ of pack of finely chopped dill
• Salt
• Black pepper
• Sunflower oil to cook the burgers

1. Pre-heat your oven to 180 degrees.
2. To begin add your ingredients into a large bowl, mix with your hands, adjust the seasoning of the burger mix.
3. Shape into small balls
4. Lightly flour the outside
5. Allow to set in the fridge along with the flour this helps to ensure that your burgers don’t break up.
6. Place a large saucepan onto a medium heat, once the pan begins to lightly smoke add a dash of vegetable oil and allow to warm through.
7. Add your patties allow to colour on both sides until lightly golden brown and crisp place onto a lined baking tray.
8. Now place in the oven for 20 minutes until warmed through.
9. These burgers are a great healthy meal which are high in minerals and low in fat and most importantly VEGAN.

If you fancy something creamy to top it off…
Try my beer wholegrain mustard mayo:

Ingredients:

• 6 egg yolks
• A squeeze of lemon
• Cap of white wine vinegar
• 200 ml of cold pressed olive oil
• 200 ml of vegetable oil
• 1 teaspoon of beer whole grain mustard

1. To begin separate your eggs into a large glass pyrex bowl, next add your lemon and white wine vinegar and a touch of sea salt, whisk to combine.
2. Next into a large jug add your olive oil and vegetable oil, whisk to combine again.
3. Now add this mixture into your eggs in a steady stream or otherwise you will oversaturate your yolks – if the mayonnaise becomes too thick either add some more lemon juice or ideally a little touch ofwater.
4. Taste and correct seasoning to your liking.
5. Decant into a clean jar and reserve in the fridge for up to three days if not for immediate use.