Pure Prasad Kitchen
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Starters & Snacks 30 servings

Mini Beetroot Burgers

Vegetarian / plant-based where suitable

Base yield: 30 servings | Current target: 30 servings

AllergensWheat, Milk, Sesame, Sulphites, Serves, 30
Nutrition focusProtein-supporting ingredients, Plant-based / vegetarian friendly
Kcal249 kcal per 100g/100ml | 83 kcal per serving
Offering noteCook with clean intention, offer with gratitude, serve as blessing.
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Ingredients

Ingredient Base Qty Scaled Qty Kitchen Qty / Notes
Milk, whole, pasteurised, average – GB15 103 g 103 g 103 g
3.43x In tea/coffee Water, tap, drinking – N 50 g 50 g 50 g
0.25x Average glass Butter, unsalted – GB15 30 g 30 g 30 g
3.33 teaspoon Flour, wheat, white, plain, soft – GB15 250 g 250 g 250 g
4.03 cup Yeast, dried – GB15 3.5 g 3.5 g 3.5 g
1.75 teaspoon Sugar, white – GB15 13 g 13 g 13 g
2 tablespoon Salt – GB15 3.7 g 3.7 g 3.7 g
1.5 level teaspoon Sesame seeds – GB15 44 g 44 g 44 g
4 tablespoon Cheese, Paneer – GB15 130 g 130 g 130 g
21.67 1cm cubes Beetroot, raw – GB15 68 g 68 g 68 g
0.85 beet Carrots, old, raw – GB15 55 g 55 g 55 g
1/2 cup grated Potatoes, old, boiled in unsalted water, flesh only – GB15 120 g 120 g 120 g
0.89 average potato Coriander, fresh, raw – GB15 7.6 g 7.6 g 7.6 g
2 tbsp Mint, fresh – GB15 3.8 g 3.8 g 3.8 g
1 tbsp Ginger, fresh – GB15 4 g 4 g 4 g
0.8x Average Portion Asafoetida 4 g 4 g 4 g
Garam masala – GB15 3.8 g 3.8 g 3.8 g
2 teaspoon Chaat Masala, spice blend – N 3.8 g 3.8 g 3.8 g
2 teaspoon Chilli powder – GB15 2.7 g 2.7 g 2.7 g
1 teaspoon Morrisons Lemon Juice 250ml – BRANDB 20 ml 20 ml 20 ml
4x per teaspoon (5ml) Flour, corn – GB15 39 g 39 g 39 g
1.95 tablespoon Salt – GB15 0 g 0 g 0 g
0 heaped teaspoon Oil, vegetable, average – GB15 25.2 g 25.2 g 25.2 g

Method

  1. Warm the milk, water, and butter gently until the butter melts. Do not let the mixture get too hot.
  2. Mix part of the flour with the yeast, salt, sugar, and warm liquid, then gradually add the remaining flour to form a smooth soft dough.
  3. Cover the dough and leave it to rise until doubled. Shape into small bun rounds, sprinkle with sesame seeds, and bake until golden.
  4. For the burger filling, combine the crumbled paneer, grated beetroot, grated carrot, boiled potato, coriander, mint, ginger, hing, garam masala, chaat masala, chilli powder, lemon juice, and enough cornflour to bind.
  5. Shape into mini patties and cook until firm, coloured, and heated through.
  6. Assemble the mini burgers in the buns and serve warm.

Chef Notes

Whole items may need practical kitchen rounding after scaling.