Hot & Spicy – The Food Edition / Part I
Peeps, we are sooo happy to finally share our newest food project with you – The Hot & Spicy Food Edition Part I will go live every Monday in July and is a mixture between summer recipes and creative food combinations. But, we did not realize this project on our own! No, it’s our first real collaboration. We had to honor to work with the very, very talented TastyCreates – go and follow him on Instagram or check out his website. And this is just the beginning – to make it the tastiest July on earth, we will post a new summer inspired recipe every Monday in July – making it #munchiesmonday with a lot of passion, inspiration and exploration.
Whats the main idea behind hot & spicy?
Before we started brainstorming and preparing the recipes & the shoot, we thought about creating light, tasty, healthy and summerish recipes – with a twist. We thought about combining extraordinary ingredients, things you would maybe not mix up at the first thought.
We named our Baby “hot & spicy – The Food Edition” because we were actually looking for exceptional summer recipes, that spice up our daily summer madness. And in addition to that, we were craving easy, light meals that let our tastebuds explode. So we decided to create our own, amazing and crazy recipes.
Summer Season =
Every summer I get to hear the same questions over and over again: “Do you miss eating meat when you see this amazing barbecue?” Well, I guess all our vegetarian followers know this question way too good. It seems like this is one of those inevitable questions you get to hear every now and then. As I stopped eating meat almost 5 years ago, I always answer “No – I also don’t really remember the actual taste.” And to be honest – I love vegetables. In every kind of variation – and summer is my favorite when it comes to the vegetarian cuisine. And, of course: I love a good veggie beet burger a lot of taste.
And what I love most about vegetables? That they come in all these different colors, shapes and flavors. It’s just amazing how mother earth spoils ur with this huge variety of tastes and of course nutrients. And for me, veggies are way more than just a side dish – they are the main and most important part of my plate.
To beet or not to beet!
This veggie beet burger is a really good example of a veggie focused meal. And the most important actor in this play is: the famous beet root. Some love it, some people just hate it. There is nothing in between. We chose the beet root because of two main reasons: the amazing, firm texture and the deep purple color. Because the eye must be pleased too, right?
A good spicy challenge strikes a balance between flavor and fear. There is nothing more to add.
Don’t just call it “bread”!
Our buns are not just buns, they are made with pure love and passion. They make a simple veggie beet burger a sumptuous explosion. Our burgerbun is a homemade bread topped with black sesame.
For our low carb followers, you can also warp the patty in a salad leaf. Still yummie, just less calories.
Veggie Beet Burger with homemade bread & sweet potato friesPrint recipe
- This recipe makes 6-8 burgers, depending on the size.
- The patty:
- 4-5 raw beetroots
- 1,5 cups of rolled oats
- 2 red onions
- 250 g feta cheese
- 4 cloves garlic
- 2 tbsp olive oil
- 2 organic eggs
- 1 lemon
- handful fresh cilantro
- salt & pepper
- The toppings:
- The homemade bread:
- 350 g of wheat flour
- 190 ml milk
- 50 g butter
- 18 g sugar
- 30 g yeast
- 1 organic egg
- handful salt
- black sesame
- The sweet potato fries:
- 6 sweet potatoes (middle size)
Step 1: Prepare the beet patties
- Cook and peel the beets.
- Grate the beets or use a kitchen machine with grating blades.
- Cut the onions and the garlic and roast it in a pan for about 5 minutes.
- Place the beets and the onions as well as the garlic in a huge mixing bowl.
- Now add the rolled oats, the feta and the two eggs.
- Sprinkle some salt, pepper and also mix it with the cilantro.
- Mix it all up and set aside for about 30 minutes, so the oats can soak up the liquid and the texture gets better to knead.
- After 30 minutes, start to shape patties with our bare hands. If the texture is too loose, add more oats.
- Grill the beetroot patties on your barbecue (if available) – if not, fry them in a pan a couple of minutes on each side.
Step 2: Let’s do the bread
- Mix and knead all of the dough ingredients — by hand, mixer, or kitchen machine — to make a soft dough.
- Cover the dough, and let it rise for 1 hour, or until it’s nearly doubled. I always put the dough under my bed blanket to help the dough rise (because its way warmer there)
- Gently deflate the dough, and divide it into 8 pieces. Shape each piece into a round ball and then flatten it with your hand. Place the buns on a baking sheet, cover, and let rise for about one more hour, until noticeably puffy.
- Brush the buns with about half of the melted butter. Sprinkle the black sesame all over.
- Bake the buns in a preheated oven for 15 to 18 minutes, until golden.
- Remove them from the oven, and brush with the remaining melted butter. This will give the buns a buttery and very tasty crust.
- Cool the buns on a rack.
Step 3: Fries, Fries, Fries …
- Peel the sweet-potatoes, cut them into thin slices and deep fry them in a pan till golden.
- If you prefer the low calorie version, put them in the oven for around 20 minutes till crunchy and roasted.
Step 4: Top’ that burger
- Now, get creative with the decor and the topping.
- Cut the burger bun, place the patty at the lowest level and fill the burger with lettuce, sprouts and tomatoes.
- You can also add some extra cheese if you like to pimp your burger with some extra awesomeness.