* This post was written in cooperation with Silit and the “Natural Cooking Week”. Even though we were paid for this article, we give our own opinion uninfluenced. We had full rein over text and content of this article. Thanks for the exciting cooperation!
To only cook with products from your direct environment sounds like a little challenge, doesn’t it? Especially during this time of the year when the days turn shorter abruptly and the farmers markets are not filled as colourfully. That’s why we love the idea of the “Natural Cooking Week” which Silit* initiated so thrilling and we definitely wanted to be part of it. In our last post we already told you a bit about the project and our clumsy start into the week of natural cooking. After our little failure with harvesting beetroot at a nearby farm we harvested our balcony without further ado. In our raised bed a few beetroots still waited to be finally harvested and eaten. However, it wasn’t a good many and not enough for the originally planned salad, so we had to think of something else.
Well, you can have a delicious salad...or wicked burgers. You probably got a feeling by now how much we love burgers and that we regularly think of new variants. Most of them have mile-long lists of ingredients, though. A few more spices here, some chutney there. Even if the result is a whole new world of flavours, the preparation time is pretty long already. During the “Natural Cooking Week” the main focus is on regional products and we wanted to concentrate on the very own taste of the products. We experienced this way of cooking as enrichment. Only a few ingredients which in exchange satisfy with a lot of flavour. To preserve the natural aromas and full taste of the goods is Silit’s main goal. To ensure that, the pots are produced with Silargan, a material which is unique worldwide, which ensures a closed surface without pores. The beautiful pots of the series “Nature” are available in great colours which fit every kitchen. But back to our burgers: they are super delicious, you have to try them!
For the chutney, peel the apples, free them of the cores and dice them. Dice the onions as well. In a pot, heat a bit of canola oil and in it, sweat the onions. Add the apples, red wine vinegar and honey and let it simmer with the cooking top on for about 20 minutes until it has the consistency of jam. Season the chutney with salt and let it cool.
For the sauce, grate horseradish into a small bowl and mix with sour cream and salt.
For the patties, rinse the millet in a fine sieve, bring it to a boil with 200 ml of water and a bit of salt and let it simmer for 10 minutes. Peel the raw beetroot and roughly grate it. Grind the fennel seed in a mortar. Finely chop the onions and garlic and together with the fennel seeds sweat them in a bit of canola oil.
Knead the beetroot, millet, onions, garlic, and fennel seeds well in a bowl and season with salt. Afterwards, add an egg to the patty bulk and form 4 patties out of it. Fry them for 5 minutes in canola oil until they are crispy on both sides.
Now, fill the burger buns with the patties and other ingredients as you wish.