Truth be told, I get a lot of weird emails. Apparently some long lost cousin of mine in Azerbaijan recently died and left me tons of money. All I need to do is send my bank account information. Also, if I pay x amount of money, I´ll get 100000 new Instagram followers overnight. Oh and I don´t remember signing up for all these newsletters but hey, at least now I know everything there is to know about this new kitchen appliance. So that´s nice.
Every once in a while however, something really nice and genuine comes along. Case in point: the email I got from Emilie a couple while back, asking me whether I could prepare something for her blog while she is at her internship. Of course I can!
Emilie has a wonderful blog (unfortunately only in German) where she posts not only super tasteful recipes but also gives an insane amount of information about nutrition. Guess it pays off to study nutritional science. She is a great source for me when I want to know about a certain ingredient or hype that is going around in the food world at the moment. I was a little intimidated creating something for somebody who clearly know´s their shit but I think these burgers did the job.
The recipe (in German) can be found on her blog, I didn´t want to leave you hanging so I´m posting the English recipe here.
Notes to the recipe:
- Instead of millet you could also use quinoa. It looks especially pretty when using red quinoa. If you want to try the patties without the burger you could also add some crumbled feta.
- Spinach can also be exchanged for chard.
- If you prefer, you could make the burger buns with regular flour instead of spelt flour.
- The honey-mustard dip depends entirely on your taste. Maybe start with a smaller amount and then go from there, adding honey and mustard until it tastes right for you.
For the buns (makes 8):
300 g ligh spelt flour
150 g whole wheat spelt flour
7 g dry yeast
270 ml lukewarm milk
20 g butter
20 g honey
20 g sugar
24 ml olive oil
1) Mix flour, yeast and salt. Add the rest of the ingredients (except sesame seeds) and knead well. Cover and let the dough rise at a warm place for about 40 minutes. Form 8 burger buns, place on a baking sheet lined with parchment paper, drizzle with water, top with sesame seeds and let rise for another 30 minutes.
2) Bake the buns in the preheated oven at 200°C for 12 – 15 minutes until they light brown.
For the patties (makes 8):
120 g millet
200 g fresh beetroot
5 tbsp rolled oats
1 teaspoon mustard
1) Cook millet in sufficient vegetable stock until it is done. Drain and set aside to cool slightly. Chop the onion very finely. Grate the beetroot and mix with the millet and the rest of the ingredients. Let the mixture sit for 5 minutes.
2) Form 8 patties. Heat oil in a frying pan on medium heat. Add the patties and fry for about 3-4 minutes on each side.
For the honey-mustard dip:
2 tbsp. honey
1 tbsp. mustard
200 g creme fraiche
1) Mix all ingredients.
To assemble the burger:
Fresh spinach or chard
Slices of goat cheese
Cut open the burger ban. Spread honey-mustard tip on the bottom half, top with spinach, goat cheese, beetroot patty, tomatoes, onions and the other half of the bun. Serve with potato wedges.
For the potato wedges:
1 kg small potatoes
Fresh rosemary and thyme
1) Wash the potatoes and cut in half. Mix with oil, salt and herbs. Bake in the preheated oven at 250°C for about 15-20 minutes until crispy.