Ingredients for beetroot burger
- 200 g butter
- 6 g salt
- 4 egg yolks
- 200 g cooked beetroot, puréed
- 200 g flour
- 100 g cornflour
- 4 g baking powder
- 100 g cooked beetroot, finely diced
To prepare the beetroot burger
Beat the egg yolk with the butter and salt until frothy, then fold in the purée. Mix together the remaining ingredients and fold into the beetroot/butter mixture. Bake with the hot air setting at 185 °C in the preheated oven for 20 minutes.
Ingredients for the mustard mayonnaise
- 1 egg yolk
- 10 ml white balsamic vinegar
- 12 g mustard, medium strength
- 22 g mustard, coarse
- 5 g salt
- 4 g honey
- 125 ml rapeseed oil
To prepare the mustard mayonnaise
Mix together all the ingredients and slowly incorporate 125 ml rapeseed oil into the mixture.
Ingredients for the veal tartare
- 200 g veal tenderloin
- Chives
- Olive oil
- 10 g mustard seeds, cooked
- Salt
- Pepper
To prepare the veal tartare
Finely chop the veal tenderloin and add salt, pepper, olive oil, finely chopped chives and mustard seeds to taste.
Ingredients for the pickled beetroot
- 80 ml white balsamic vinegar
- 35 g sugar
- 130 ml water
- 1 bay leaf
- 1 clove
- 100 g beetroot
- Salt
To prepare the pickled beetroot
Bring all the ingredients to the boil and season with salt to taste. Peel the beetroot and finely slice using a slicing machine or mandolin. Pour the hot liquid over the slices and leave to marinate for around 1 hour.
Cooking level
Preheated Beetroot burger, 20 minutes | Hot air setting at 185 °C