Good Morning FoodTube! We're The Happy Pear boys and we're here in the FoodTube truck at Big Feastival- what's your name, Happy Pear Boy?
Oh I'm David- and I'm Stephen- Hello!
So we're here at The Big Feastival, amazing festival, and we're gonna cook
beetroot, walnut, and feta burgers possibly the most popular recipe from our cook book
so your beetroot, walnut, feta, mint, lemon, chedar, YES! And we're gonna top it all with some humus, toasted pumpkin seeds
ok first step we've got four scallions I'm gonna slice them up nice and fine
we've got some deluxe luxury beetroots, wohoo!
-You pick these from the garden out the back? -Yeah we picked these from the garden this morning
-Are these cooked or uncooked Dave?
-These are raw beetroots Mr.Flynn, excellent question though really thank you
try not to peel it cos' once you peel it, most of the minerals of any root vegetables will be in the skin, so just give it a really good scrub
chop the, the gnarly end off, chop the little tails the little rat tail off
ok and then just grate -the reason why we grate these is just that they cook a lot quicker in the pan
if you put them in kind of chopped they'll take a lot longer
we've got 400 grams of beetroot
ok so now the beetroot's in, the scallions are prepped, we've got a hot pan on here
I'm just gonna add approximately 2 tablespoons of oil
and we're just gonna add our beetroot and our scallions to the pan
you'll note our red hands, if you don't want to get red hands just wear gloves
so we have the pan on a medium heat
check out that beautiful sizzle, just keep moving it here just so it all -Just for a couple of minutes, just til it cooks down
so what we're trying to achieve here is we're just trying to break down the beetroot a little bit
cos' raw beetroot can be a bit just, earthy earthy
really just kind of cooking in the beetroots to bring out the sweetness
and kind of bring it all together in a beautiful melee of loveliness
while Dave's frying that down, that'll take about five minutes, so while that's happening we're gonna get
all our bits ready in our beautiful stylish bowl
we got feta, again we're just gonna mash it up
next we're gonna grate in our cheddar, as we said in the recipe there if you don't have cheddar you can use parmesan
you know but cheddar's more readily available
our beetroot and scallions are ready
I'm just gonna add them into the bowl, so see the way they've kinda come together nicely
beautiful colors -yeah really aren't they
good job Dave -thanks Steve
We've got a handful of mint, we're just gonna dice that up
so mint is kinda gonna help elevate the kind of earthy beetroot flavours
we're gonna add in some toasted walnuts we just toasted these in the pan for about five minutes
just until they kinda went slightly, see there, the kinda brown bits
that's a nice touch
could chop these with a knife but if you're a bit brutish and caveman like you can just do it with your hands
what a man
ok so mint's ready to go, in she goes, look at all those beautiful colors really really nice
so if you were gonna use a knife, y'know it's just a bit of that
last bit we're gonna get a hundred and fifty grams of breadcrumbs we've gone for wholemeal bread crumbs
because we want fibre -yeah!
in it goes, this is the fun bit, this is where you really get red fingers
so while Dave's mixing that I'm just gonna grab a lemon and squeeze in half a lemon
you know just use your hand, so next step we got a baking tray and we beautifully, with the scissors,
we chopped out the baking parts and what a beautiful job
see and now the colour, look at that for fantastic and look at my hands they look like I committed a crime
roll them into nice little patties, look at these beauties -beautiful colours
you should get six of these out, see the lovely green kinda cutting through it
so make sure they're all evenly sized so they cook the same and then so that
no one's kind of complaining on the other end
so we've pre-heated our oven to 180 degrees, we're gonna pop these in for 25 minutes
ok here they are they're ready to go, wohoo! Ok they're looking fantastic we're gonna do them up we've got some beautiful hummus
good dollop on the top, beautiful
I'm gonna spread mine out
we've got some toasted pumpkin seeds and a bit of alfalfa just to decorate these little delights
so generally we eat these with out a bun, but you know feel free put it in a bun
they're really nice served with a beautiful little green salad, some kind of sweet potato wedges any kind of thing like that
I'll try mine in a bun -ok so let's just have a taste, here we go!
Mm, wow.
so there's massive sweetness -don't talk with your mouth full!
Aw, but I have to, like there's a wonderful sweetness coming from the beetroot, then there's the fat of the kind of walnuts and feta
-anyway! It's delightful couldn't recommend it more, one of the most popular dishes in our restaurant and from the book
the feta kinda adds a nice richness, the hummus adds a nice kinda wetness to it, what d'ya think about the bun?
the feta adds a lovely salt, I prefer it without the bun, but y'know most people think of burgers in a bun but these work out great on a plate
so that's our rocking burgers, don't forget to subscribe to FoodTube if you aren't already, just down below
our channel is The Happy Pear it's just over here, and this recipe's from our book, if you wanna know more about our book details are down in the description
Thanks a million for watching -BEETROOT POWERRR! Wahooo!