Beef patties with buckwheat and beetroot salad

Ingredients (serves 4)

• Beef mince 10%500 g
• Onion100 g
• Egg (1 pc)55 g
• Buckwheat (dry)200 g
• Beetroot (cooked, e.g. vacuum-packed)400 g
• Rapeseed / sunflower oil15 g

Also: Garlic, vinegar, salt, pepper, dill

Method

1. Get ready: wash the beetroot, peel and finely grate the onion, peel the garlic and rinse the buckwheat.
2. If the beetroot is raw, cook it unpeeled over medium heat for 40–60 min, until easily pierced with a knife, then cool. If you have ready-cooked beetroot – skip this step.
3. Add the buckwheat (200 g) to 400 ml boiling, lightly salted water. Cover and cook over low heat for 15–18 min, until it has absorbed the water.
4. While the buckwheat cooks, mix the mince with the grated onion, egg, salt and pepper. With wet hands, shape 8 flat patties, then wash your hands.
5. Heat half the oil (~7 g) in a frying pan over medium heat. Fry the patties for 4–5 min on each side, then cover and leave over low heat for another 3–4 min.
6. Check: a patty cut open has no pink left inside and the juices run clear (or a thermometer reads 75 °C).
7. Peel and grate the beetroot and season with a splash of vinegar, crushed garlic, the rest of the oil (~8 g) and a little salt. Serve with the patties and buckwheat, sprinkled with dill.