So in amongst the mad, manic rush of this business – like launching our new collection, working on next years collection, planning new and exciting things (more about that in a month or so) I can’t bothered of late to cook.
But luckily I had a Gousto box to pick up the slack! I’ve spoken about my genuine love of Gousto on the blog before, but suffice to say that it’s everything you need for a delicious cooked meal at home. Ingredients, really easy to follow photo recipe cards, and everything already measured out for you exactly. It’s such a no-brainer, and makes dinner a treat instead of yet another stress (no one’s got time for those, right!).
We had the King Prawn and Chorizo Paella, and my personal fave, the Heart Beet burgers. They tasted fab, and are definitely AA-approved, so I asked if I could share the recipe with you guys. They’re part of Gousto’s latest weekly menu, so there’s still time to order for Valentine’s Day if you want to impress the Other Half with a home-cooked dinner.
So take it away Gousto…
Burgers are all too easily deemed ‘junk food’. Not these babies; they’re probably our favourite vegetarian recipe in Gousto history. The natural sweetness of beetroot goes perfectly with the tangy tarragon mayo and glossy red onion relish. People loved this recipe so much – we’ve won a Great Taste Award for it! They’ll be gone in a heartbeet…
- 250g cooked beetroot
- 1 red onion
- 2 ciabatta
- 10g fresh tarragon
- 1 tbsp cider vinegar
- 80g rolled oats
- 2 garlic cloves
- 400g potatoes
- 1 egg
- 50ml mayonnaise
Preheat the oven to 240°C. Cut the potatoes (skin on) into wedges. Add the wedges to a baking tray skin-side down (to prevent sticking), with a drizzle of olive oil and season generously with salt and pepper. Put the tray in the oven for 30 min or until golden
Meanwhile, drain and grate the beetroot into a sieve (over a bowl), then press and squeeze to release any excess juice (you’ll use this later!) Season the grated beetroot generously with salt and pepper.
Chop the tarragon finely, including the stalks. Peel and finely chop (or grate) the garlic. Combine the grated beetroot, oats, garlic and egg with half of the tarragon (you’ll use the rest later) and mix well to combine thoroughly.
Make 2 patties from the burger mix, squeeze them until they hold their shape, then place in the fridge to firm up.
Tip: If you’re feeling the love (and a little adventurous), try making the patties into heart shapes!
Peel and finely slice the onion. Add 1-2 tbsp olive oil to a large, wide-based pan (non-stick!) over a medium-high heat. Once hot, add the onion with a pinch of salt and cook for 5 min until the onion has softened slightly. Reduce the heat to medium-low, add the reserved beetroot juice and cook for a further 5 min or until the onions are caramelised.
Transfer the onion and beetroot to a plate, reserving the pan for later. Meanwhile, combine the vinegar, mayonnaise and the remaining tarragon with 1 tbsp olive oil for the herby mayo.
Place the ciabatta on an oven-proof tray and put them in the oven for 6-8 min or until hot and crusty. Meanwhile, return the reserved pan to a medium heat with 2-3 tbsp olive oil. Once the oil is hot, add the beetroot burgers and cook for 4 min on each side or until lightly caramelised and hot through.
Assemble the burgers with some caramelised onion and a little mayo on top. Serve with the potato wedges and the rest of the mayo to the side. Enjoy!