Beet burger with Beemster Goat cheese and salsa verde
Main course. 2 persons. Preparation 15 min.
Ingredients
- 2 tbsp olive oil
- 2 beet burgers
- 10 g parsley
- 5 g mint leaves
- 5 g coriander
- 1 tbsp. capers + 1 tbsp. liquid
- 4 radishes
- 2 soft spelt balls
- 10 g arugula
- 1 slice Beemster Goat cheese
Kitchen Stuff
- Hand blender with container
Prepare
- Heat half the olive oil in a skillet and fry the beet burgers for about 10 min. over not too high heat. Turn frequently.
- Put the parsley, mint, cilantro and capers in the cup of the hand blender, add 1 tbsp of the capers' liquid and the rest of the olive oil. Puree until smooth. Add a little extra oil if the salsa verde is still too thick. Slice the radishes.
- Cut open the spelt balls and spread the undersides with some salsa verde. Top with slices of radish, arugula and place the fried beet burger on top. Halve the slice of goat cheese and place half a slice on each beet burger. Spoon some more salsa verde on top and top with some more arugula. Place the tops of the buns on top.
Preparation tip
No hand blender with bowl? Then you can also cut the herbs and capers very finely with a kitchen knife, put them in a container and add the liquid and oil.
Want to make another veggie burger? Then try our recipe for a portobello cheeseburger .