I’ve just returned from a blissful month in the Mornington Peninsula over indulging in wine, food and laughter, such wonderful things to help me tackle 2012.
January was bio dynamic blueberries, honesty system organic avocados, slow cooked eggplant and greek yoghurt dip, beetroot and zucchini burgers, chardonnay, blueberry cheesecake ice-cream, barbecued haloumi and coconut oil.
I have a like minded foodie friend Samantha Barrow, who I hang out with there. She’s a great cook who always cooks healthily from scratch, using organic ingredients whenever possible. It takes a lot effort to cook this way and avoid processed food. So I admire Sammy, not only does she spend a lot of time in the kitchen, her family’s health and well being are paramount. The way it should be.
With Sammy’s permission, I’m going to kick off the year with one of her incredibly delicious creations – beetroot & zucchini burgers. My kid’s love them so much they are fast becoming a weekly staple.
- 1 onion, finely chopped
- 2-3 cloves garlic
- 1 large raw beetroot, finely grated
- 1 medium zucchini, finely grated
- 500g organic beef mince
- 1 cup breadcrumbs (plus extra to coat the burgers)
- 1 tbs maple syrup
- 2 organic eggs
- salt and pepper
Finely chop the onion and garlic and saute gently until transparent. Set aside to cool.
Grate the zucchini and beetroot into a large bowl and add the mince, breadcrumbs, maple syrup, eggs, cooled onion and garlic and season well with salt and pepper.
Using your hands combine the mixture and form small patties. Roll into extra breadcrumbs and refrigerate if possible for and hour or so.
Spray a non stick saucepan with olive oil spray and cook the burgers slowly and gently on a low heat, 10 -12 minutes on each side and serve.