Beetroot Burgers

At the risk of sounding like a retreat junkie, I’m on a plane heading to Bali to do another dose of yoga and meditation. If only this could be an ongoing monthly occurrence in my life! More about that when I get back.

Because it’s all I’ve been thinking about over the last couple of days, I wanted to talk about what to pack when you’re flying if you don’t eat really overcooked non-descript meat and cold white bread rolls. I’m flying with a couple of buddies today and between us we could just about open a wholefoods cafe on board. We’d be the ‘alternative’ flight attendants. Dressed in organic hemp uniforms, no doubt.

The thing with taking food on planes is that you want to eat anything that will help hydrate you, but you don’t want anything that will leak over your only pair of socks. Beetroot burgers. Plus fresh fruit; apples are great because you don’t have any skin to peel and they can handle a bit of a pre flight bumble about in your bag. Raw nuts are really good too. I’ve packed a ziplock bag of rocket that I picked from the garden this morning, no dressing, but that’s forgiven, it’s still a load of chlorophyll going in along with the burgers. I usually pack dehydrated coconut water powder to mix into whatever water I drink on board too, really good stuff to up your electrolytes. And maybe a little orange and chia seed muffin or two. And tea! I always pack loose leaf tea with a single cup infuser so you just need to ask for hot water.

The easiest thing is to make these burgers for dinner the night before you fly out so you can quickly pop a few of them into a container once they’re cold the next morning. They taste pretty good cold too, another factor to tick off when your packing your plane picnic. When we had these last night, we added nettle pesto but that’s not exactly plane friendly when you think about opening a jar of raw garlic under the nose of the person next to you. It’s really good with these though, for the non-flying times.

 

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Beetroot Burgers

makes 12

 

3 medium sized organic beetroot, grated

1 organic leek, finely chopped

300g organic borlotti beans, cooked and cooled

2 cups organic brown rice, cooked and cooled

1 cup fresh organic chervil

1 cup fresh organic parsley

1/2 cup organic pepitas

1/2 cup organic sunflower seeds

1 heaped tablespoon organic tahini

2 teaspoons organic coriander seeds, dry toasted and ground

1 teaspoon organic cumin seeds, dry toasted and ground

1 teaspoon organic fennel seeds, dry toasted and ground

organic GF whole flour or spelt flour, to coat burgers

Celtic salt & pepper to taste

 

Blitz the cooked beans, herbs, tahini, spices and half of the seeds in a food processor until you have something resembling hommus.

In a large bowl, combine the pureed bean mixture with the chopped leek and grated beetroot. Add the remaining seeds and cooked brown rice. Season to taste.

To shape the burgers, have a plate of spelt flour at the ready and as you mould each burger with your hands, coat both sides in the flour, this will stop them sticking when you cook them.

Heat a flat grill and cook the burgers for 8-10 minutes, flipping half way through the cooking time to ensure both sides are evenly cooked.

Serve with fresh greens, whether at your table or in seat 16F.

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