These beer-infused vege burgers are based on a recipe from chef Jimmy Bombardo at Empire Farm Brewery. Empire White Aphro is a Belgian-style unfiltered Wit Ale with flavours of lavender, ginger and lemon peel. If you cannot source it, a local craft brewer may have a good substitute.
- Beets 1 1/2 lbs
- Carrots 1 lbs
- Fennel 1 small bulb
- Spanish Onion 1 small, peeled
- Garlic 1 clove, minced
- Fresh Ginger Root minced, 1 Tbs
- Empire White Aphro Ale 1 x 300 ml bottle
- Rolled Oats 2 Tbs
- Honey 1 Tbs
- Orange Juice 1 Tbs
- Cider Vinegar 1 Tbs
- Kosher Salt ½ tsp
- Freshly Ground Black Pepper ½ tsp
- Rinse the vegetables and grate with a hand grater or food processor attachment. (If grating by hand, wear plastic gloves). Add the minced garlic and ginger.
- Bring the beer to a boil. Add the oatmeal and stir until cooked.
- Mix in all other ingredients and season to taste. Chill in the refrigerator for 30 minutes.
- Wearing gloves, form into patties, squeezing out excess liquid. Arrange on a baking tray lined with parchment paper.
- Bake at 300˚F for 45 to 60 minutes.
- Carefully lift the patties from the baking tray with a spatula. Serve hot on your favourite roll or bun, topped with chèvre, pickles and arugula, dressed with citrus aioli or mayonnaise.