SALT-ROASTED BEETROOT BURGER WITH PICKLED REDCURRANTS AND SPINACH

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Step 1

1. Preheat the oven to 200°C (400°F/Gas 6).

Step 2

2. Trim and scrub the beetroots. Completely dry them and brush them with oil. Put a layer of coarse sea salt at the bottom of an ovenproof dish and place the beetroots on this bed of salt, leaving small spaces between them. Sprinkle sea salt over the beetroots so it almost covers them, and poke the cloves of garlic and fresh herbs in between them (see photo).

Step 3

3. Bake the beetroots in the middle of the oven until they are soft, for about 40 minutes. When they look a little shrivelled and grey on the outside they will should be perfect inside.

Step 4

4. Make the roasted pepper seasoning as described.

Step 5

5. Put the dried mushrooms into a bowl and pour water over them until they are submerged. Cover with a lid or plate and leave for 20 minutes. Strain the liquid off into a saucepan.

Step 6

6. Peel and halve the onions. Flash-fry them in a dry frying pan (skillet) with the cut surface facing downwards until they are almost completely black. Add the 1 teaspoon of roasted pepper seasoning, onion and sherry to the saucepan of mushroom juice. Bring to the boil and considerably reduce, until it has a thick, syrup-like consistency. Strain off the liquid, add the honey and stir together to make a thick jus.

Step 7

7. Peel the beetroots and cut them into small cubes (I usually use rubber gloves to avoid staining my hands).

Step 8

8. For the quick-pickled redcurrants, heat the vinegar and sugar in a small saucepan. Stir until the sugar has dissolved. Add the redcurrants and remove the saucepan from the heat. Put to one side.

Step 9

9. Put the beetroot cubes into the saucepan of mushroom jus. Cook over a low heat, stirring carefully now and again so that everything combines well. The reduced mushroom jus acts as a sort of glue and will help the patties hold together better.

Step 10

10. Lift out the beetroot cubes with a slotted spoon and press them down into a food ring or shape them with your hands to form 6 round patties.

Step 11

11. Butter the buns on the cut surface and fry them quickly in a frying pan or grill them in the oven.

Step 12

12. Put a little spinach at the bottom of each bun, top with a beetroot patty and finish with pickled redcurrants and some fresh herbs.