Celeriac and Horseradish Burgers

Celeriac and horseradish burger

This week, I’m giving away a copy of Rachel Demuth’s latest vegetarian cookbook, Green Seasons. I was attending Rachel’s French cooking course at Chateau Ventenac last week, where I was turned on to the promise of celeriac, a knobbly-shaped root vegetable with flavours of celery, parsley and nuts.

In one of our lessons, we made a vegan version of the classic Celeriac Remoulade, a simple grated salad of celeriac and mayonnaise (homemade vegan mayo in our case). Since returning from France, I’ve been jonesing for more celeriac, so decided to give the celeriac and horseradish burgers from Green Seasons a try (cheers to mangocheeks for the inspiration).

Folks, these veggie burgers are, at last, not mush burgers. Furthermore, they’re delicious and very simple with dominant flavors of horseradish and spring onion. They were great on a bun, but could just as easily be eaten on their own with a bit of mustard and chutney on the side. I think they’d be phenomenal with sauerkraut, or eaten like a potato pancake with sour cream and applesauce.

Here’s the recipe, and if you like this then you’ll definitely like the Green Seasons cookbook, so pop on over to this post and add a comment to enter a chance to win a copy!

Celeriac and Horseradish Burgers

Adapted from Rachel Demuths Green Seasons cookbook. Serves 4-6.

Ingredients

  • 1 celeriac weighing 400g – 500g, peeled and grated
  • 2 garlic cloves, peeled and minced
  • 1 tablespoon olive oil
  • 400g tin black eye beans, drained and mashed
  • 6 spring onions, finely sliced
  • 50g breadcrumbs
  • 3 Tbsp fresh parsley, minced
  • 3 Tbsp horseradish sauce
  • Salt and pepper to taste
  • Sunflower oil for frying

Instructions

  1. Gently sauté the celeriac and garlic in the sunflower oil until softened.
  2. In a large bowl combine the celeriac mix with the mashed black eye beans, spring onion, breadcrumbs, parsley and horseradish sauce. Season well.
  3. Shape into 4 -6 burgers and place in fridge for 30 minutes to firm up before frying.
  4. Fry on both sides in a little sunflower oil until golden.
  5. Serve in a bun with crispy green leave, and red onion.

10 thoughts on “Celeriac and Horseradish Burgers

  1. mangocheeks

    Ooh your celeriac burgers look ever so dainty and beauitfully presented too.

    I am so delighted to read that your Cookery classes with Rachel Demuth were inspirational. And that you got to meet other fellow foodies, who were veggies too.

    This is a such a lovely giveaway and timely too. I would enter but as you know I already have the book, but if you don’t mind, in my entry today I would like to add a link to your give-away. I am sure I have raders who would love a chance to win it. Also if they are not aware of your lovely blog, its a lovely way to introduce them to it. I hope thats okay.

    PS Thank you for the kind words. It really means a lot to me. Heartfelt Thanks.

    Reply
  2. Monica

    Mangocheeks, thank you so much for the kind words and I’d be SO thrilled if you posted a link to my give-away on your blog! Thanks for leaving this comment. It means a lot to me, too.

    Reply
  3. Greg

    It’s only in the last year that I’ve been turned on to horseradish as an alternative to mayo. Never tried celeriac though. Looks like an interesting combination.

    Reply
  4. Monica

    Greg, celeriac is pretty new to me, too, but I’m discovering how delicious and versatile it is. You can eat it raw, grated in a salad, or coat it in breadcrumbs and bake it until it’s nice and crispy (that one was a big hit at the cooking course last week). Horseradish is one of my FAV condiments… especially on burgers and in mashed potatoes. =)

    Reply
  5. Jacqueline

    Mmmmmmm, these do look good. I have been using quite a lot of horseradish sauce recently on sandwiches with spinach, pan-fried mushrooms and apricot chutney. It is a gorgeous combination. I bet the horseradish gives a lovely little kick to the burgers.

    Reply
  6. Monica

    Jacqueline, I am DROOLING at the thought of those sandwiches. In fact, I think you just inspired my dinner tonight.. I was going to do a mushroom and wild garlic omelet… now I’m thinking I should add horseradish to the mix, and maybe some tomato chutney (don’t have apricot alas, but my that sounds delicious!).

    Reply
  7. Zoe

    Yum! I’ve been getting into celeriac since moving here, had no idea what to do with it before (actually don’t have much idea still) but remoulade is definitely a favourite. YUM YUM DOUBLE YUM. Thanks for the recipe, I have yet to make a non mushy veggie burger, so I’ll give this one a go.

    Reply
  8. Monica

    Zoe, for you I am posting this recipe for Celeriac Fritters. We made them in France and OMFG were they good. Wish I had a picture of them…

    Celeriac Fritters

    Ingredients
    1 celeriac
    250g breadcrumbs (dice old ciabatta into small cubes & toast for 10 minutes to dry out, then grind into fine breadcrumbs)
    50g grated hard cheese
    100g plain flour
    1 tsp chopped rosemary
    1 tsp chopped thyme
    2 eggs beaten with 1 tbsp cold water
    pinch of salt and pepper

    Method
    Preheat the oven to 200C.
    Peel the celeriac and cut into quarters. Slice each quarter into ½ cm slices. Plunge the celeriac into boiling water and cook for 5 minutes to soften them slightly, run under cold water to cool the celeriac down and drain well.
    Make the breadcrumbs and mix in the grated cheese and a pinch of salt and pepper.
    Chop the thyme and rosemary and mix them with the flour, salt and pepper.
    Dip each piece of celeriac in the flour, then the eggs then the breadcrumbs.
    Spread out the coated celeriac onto a buttered baking tray and drizzle olive oil lightly over the top and bake for 10 – 15 minutes on each side until both sides are golden and crispy.
    Serve with caper aioli.

    Caper Aioli

    Ingredients
    2 cloves garlic
    1 tbsp Dijon mustard
    2 tbsp lemon juice
    pinch of pepper
    200ml vegetable oil or a mix of a mild tasting olive oil and sunflower oil
    2 tbsp capers
    1 tbsp black olives
    1 tbsp chopped parsley

    Method
    Finely mince the garlic until chopped into a smooth paste. Place the garlic in a deep, heavy mixing bowl that won’t move, you can put a wet cloth under the bowl to stop it slipping, you need both hands for the next step.
    Using a hand mixer or whisk, beat in the mustard, lemon juice and pepper. Very slowly pour in the oil. This should gradually turn into mayonnaise-the more oil you add the thicker it gets, so stop adding oil when you get to the desired thickness-if the mixture separates stop adding oil and keep whisking until it re-emulsifies. Rinse the capers, drain and chop. Chop the black olives. Add them to the aioli with the chopped parsley. Check for seasoning, add pepper, salt and lemon juice if needed.

    Reply
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