Egg and Beetroot Burgers

  • Difficulty: Basic
  • 15 minutes
  • 2 servings

Are you ready for something that’s out of the box but also in a patty form? Try this egg and beetroot patty idea and you won’t regret it! It’s perfectly complemented by the lettuce, cherry tomatoes, mayonnaise, parmesan, and pepper. You’ve definitely never had burgers like these!

Ingredients Needed for Egg and Beetroot Burgers

2 egg whites
1 tablespoon beetroot juice
salt
vegetable oil
2 egg yolks
2 burger buns
2 teaspoons of mayonnaise
1 ounce lettuce
2 cherry tomatoes, sliced
pepper
parmesan, grated
fresh basil leaves for garnishing

How to Cook Egg and Beetroot Burgers

  1. Add the egg whites, beetroot juice and some salt in a smaller bowl and mix them.
  2. Place two small cylindrical cake molds into a skillet, coat their interior with vegetable oil using a kitchen brush and heat them a little over low heat.
  3. Pour the egg white-beetroot juice mix into them and add the egg yolks on top. Cook them until the mix hardens and keeps its form.
  4. Cut the burger buns halfway. Coat the lower bun halves with 1 teaspoon mayonnaise. Top with 0.5 ounces lettuce, 1 cherry tomato, 1 cooked egg yolk-beetroot mix, some pepper, and parmesan. Garnish with basil leaves and add the bun’s upper half.

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