Beetroot Burger

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.

FoR 4 Servings


250 g apples

200 g onions

virgin canola oil

3 tbsp red wine vinegar

2 tbsp organic honey


35 g horse radish

150 g sour cream

1/4 tsp salt


100 g millet

350 g beetroot

1/2 tsp fennel seeds

1 small onion

1 clove of garlic

virgin canola oil

1 1/2 tsp salt

1 organic egg (size L)


2 handful lamb's lettuce

3-4 gherkins

4 burger buns