Beetroot Burger Recipe ( Kids Love It!!)

In spite of trying, so hard to get kids to eat healthy – it’s really very difficult as they want what they want!  So, here in this Beetroot Burger Recipe, I’ve managed to sneak in some extra nutrition with adding beetroot to the normal aloo burger.

I keep making this recipe often and once when friends had come over during Navratri – they were shocked to see the colour of tikkies as they looked like meat patties. The good thing is if you have hardcore non vegetarians in the house, then they will love this burger – as it has a unique texture missing in most veggie burgers.

These burgers hold together well unlike mushy veggie burgers.  Using an iron tawa or an iron skillet will impart even more texture, a smoky smell and it will even increase the iron content in the dish.

How To sneak in nutrition:

One can increase the nutrient content even further by adding tomatoes, onions and lettuce when putting the burger together. I am quite wary of the lettuce available in India (the pesticide content) so prefer to use blanched cabbage instead.

The buns, I prefer to use multigrain or whole wheat, but when they are not available I stick to the ones I can get! I am yet to begin full-fledged bread baking – something I have been putting off for a long, long time.

Anyways! Here’s the beetroot burger recipe! I hope you enjoy it as much as my family does!

Ingredients:

For the tikki or beetroot aloo cutlet

• 7 to 8 medium sized potatoes (aloo)
• 2 medium sized beetroots (chukundar)
• 2 Tablespoons cumin powder (jeera powder)
• 1 Tablespoon Chat Masala
• 1 Tablespoon lemon juice
• Chopped fresh coriander
• Sendha namak or rock salt or black salt (to taste)
• One cup Suji
  Oil or butter for shallow frying

Bun and Toppings

• 6 to 8 burger buns
• 1 medium tomato round sliced
• 1 medium onion round sliced
• 6-8 lettuce or blanched cabbage leaves
• Butter for toasting the bun
• Mayonnaise (Optional)
• Cheese slices (optional)
• Coriander chutney (optional)
• Tomato sauce (optional)

Method

In a steel pressure cooker, boil the potatoes and beetroots on low flame for 2 whistles. Let cooker open then remove potatoes and let cool. Peel the skins. Mash the potatoes and grate the beetroot.

Mix salt, cumin, chat masala, coriander leaves and lemon juice.

Make into medium sized cutlets. If mixture is too sticky or not firm, add some bread crumbs.

Roll lightly in the suji on both sides.

Shallow fry till crispy on both sides

Once the aloo beetroot patties are ready, we will need to prepare the bun. Slice the bun horizontally in the middle. Apply butter on all sides and toast lightly on tawa. Apply mayonnaise, sauce, chutney on one side of bun Place the beetroot cutlet on it.Top it up with tomato, onion, or lettuce. Place the top bun and serve warm. Enjoy!