Mini burgers or sliders are a great addition to any party menu, excellent finger food, and very satisfying. My mini burgers aren't just any old ones, though! Made with juicy and earthy roasted beetroot patties, these sliders are packed with flavour and nutrition and look quite dramatic! Follow this recipe to learn how to make these delicious mini beetroot sliders and bring a touch of gourmet to your next meal or party.
My beetroot burgers are sure to give a unique taste experience. The beetroot provides an earthy and sweet taste. I've incorporated green chilli, ginger, and mustard seed to give these burgers a spicy but not overpowering kick. A tangy element is present with the amchur. If you choose the coriander and sonth chutney, these add a herby and sweet-sour element.
Beetroot is also good for you,, and these mini burgers are a fun way to incorporate this wonder-vegetable into your diet.
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Ingredients
- Beetroot
- Potato
- Semolina
- Red onion
- Green chilli
- Ginger
- Amchur
- Mustard seeds
- Salt
- Olive oil
- Brioche buns
- Pickled onion
- Coriander chutney
- Sonth chutney
See the recipe card for quantities.
Instructions
Prepare your ingredients:
- Finely chop the red onions, ginger and chilli.
- Wash, peel and grate the beetroot.
- Peel, dice the potato and boil potatoes until you can pass a knife through easily.
Over medium heat, add olive oil and black mustard seeds to a pan.
Once the seeds pop, add the onions and ginger and fry until soft.
Add the green chillies to the onion-ginger mix and fry till soft.
Add the beetroot—season with salt.
Cook the beetroot mix over medium heat until the mixture is almost dry. Then finish with the amchur powder. Mix and take off the heat and set aside to cool.
Drain the cooked potatoes and mash them.
Portion the mashed potatoes into 12 individual portions.
Roll each portion of mashed potato into a ball and press down in the centre to form a cavity. Add a spoonful of the cooled beetroot mix into the centre of the mashed potato.
Bring all the sides together towards the centre and form a ball with the enclosed beetroot mix.
Press flat and hold it between your thumb and finger to shape it into a round medallion.
Once all of the patties are shaped, you can stop here and refrigerate the mix for a couple of hours or overnight if you want the red colour.
To fry the patties, coat them in semolina.
Heat the oil in a shallow pan. Pan fry on both sides over medium heat for about 2 minutes
To assemble the burger, cut the brioche buns in half. Coat the bottom of one half with sonth chutney. Then place the cooked patty topped with coriander chutney and pickled onion.
Substitutions
The coriander and sonth chutneys can be replaced with condiments of your choice. Perhaps the classic burger condiments, ketchup or mayonnaise. Pickled red onions can be replaced with store-bought pickled onions.
The potato can be replaced with sweet potato in the same amount. If using sweet potatoes, they are better roasted than boiled.
Black mustard seeds can be replaced with cumin seeds.
Amchur can be substituted with half a teaspoon of lime or lemon juice.
Variations
My recipe is for mini-burgers. Of course, you can make larger burgers by creating fewer, larger portions.
Storage
Once ready, the burgers can be refrigerated for up to three days. Just coat in semolina and pan fry when you are ready to eat.
Top tip
Everything in this burger is homemade - the chutneys, the brioche buns and the pickled onions. All of these are relatively easy to make and can be stored. Do give them a go. Fresh is best! It's satisfying; you know exactly what you put into your food.
FAQs
Amchur is made with dried green mangos that are ground to a powder and is a popular spice in India, often used in chutneys and curry dishes. Amchur provides a tangy, sour taste to a dish and can substitute for lemon and lime if a liquid ingredient is undesirable.
This is a popular Indian condiment that is often served with samosas, pakoras and other savoury snacks. It has a sweet, sour, yet earthy flavour, made with ingredients like tamarind, jaggery, dried ginger powder and various spices. It has a rich, dark colour.
Related Recipes
Here are some more burger/fritter ideas, and beetroot recipes:
Pairing
All these go well with my mini beetroot burgers:
📖 Recipe
Beetroot Burgers
Ingredients
- 250 g Beetroot
- 500 g Potatoes
- 50 g Red onion
- 20 g Ginger
- 1 Green chilli
- ½ teaspoon Black mustard seeds
- 1 teaspoon Salt
- 1 teaspoon Amchur Raw mango powder
- 1 tablespoon Oil
- 25 g Semolina
Instructions
- Wash and peel the potatoes, cut into dice and boil until soft (so a knife goes all the way through.
- Finely chop the red onions, ginger and chillies.
- Wash, peel and grate the beetroot.
- In a pan, over medium heat, add the olive oil and black mustard seeds.
- Once the seeds start to pop, add the onions and ginger and fry unitl soft.
- Add the green chillies to the onion-ginger mix, then add the beetroot. Season with salt.
- Cook the beetroot mix over medium heat until the mix is almost dry. Then finish with the amchur powder. Mix and take off the heat and set aside to cool.
- Drain the cooked potatoes and mash.
- Portion the mashed potatoes into 12 individual portions.
- Roll each portion of mashed potato into a ball and then press down in the centre to form a cavity. Add a spoonful of the cooled beetroot mix into the centre of the mashed potato. Bring all the sides together towards the centre and form a ball with the beetroot mix enclosed within. Press down flat and hold between your thimb and finger to shape into a round medallion.
- Once all of the patties are shaped, you can stop here and refrigerate the mix for a couple of hours or overnight if you want the red colour.
- To fry the patties, coat in semolina and pan fry on both sides over medium heat for about 2 minutes.
- To assemble the burger, cut the brioche buns in half. Coat the bottom of one half with sonth chutney. Then place the cooked patty topped with coriander chutney and pickled onion. Secure the top with a toothpick and serve hot.
Nutrition
NOTES
Food safety
In a professional kitchen, food hygiene and safety are top priorities, and from the beginning of my training, I practised good habits and routines. Here are some fundamental practices to adopt in the kitchen at home.
- Wash your hands regularly while preparing, handling and cooking food.
- Wipe down countertops and high-contact points regularly.
- If you cook meat and fish, do not use the same utensils on cooked food that previously touched raw meat. Use separate chopping boards for meat and fish. Wash your chopping boards immediately after use.
- Thoroughly cook food to a minimum temperature of 165 °F (74 °C).
- Don't leave food at room temperature for extended periods (more than 2 hours).
- Store food correctly.
For more details regarding food hygiene and safety in the home, visit the UK Government's Food Standards Agency webpage.
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