Servings:
4
INGREDIENTS
- For the burger:
- - 300g organic seasonal veggies
- - 50g beets
- - 300g potatoes
- - 1 rosemary sprig
- - 1 clove of garlic
- - Salt and pepper
- Burger buns
- Salad and tomatoes to complete
- Probios’ sauces
INSTRUCTIONS
- Rinse the potatoes and boil them with water.
- In the meantime, clean the veggies and chop them. Season with salt, pepper, a little bit of olive oil, the rosemary and the garlic clove. Stir to combine and place them on a baking tray covered with parchment paper. Bake at 180°C for 30 minutes, then let them cool down a little bit.
- Peel the potatoes and mash them.
- Mince the veggies in a food processer, with the rosemary and the clove of garlic. Then, combine them to the potatoes and stir, adding some salt if needed. If the batter looks too soft, add some breadcrumbs or rice flour to thicken.
- With your wet hands, create the burgers. Bake them at 180°C for 20 minutes or cook them in a pan with a drizzle of olive oil for 2/3 minutes on each side.
- Use them to stuff the buns, also adding the salad and tomatoes.
- Serve with Probios’ sauces to taste.
