Smorgas Burger Recipe


Veggie Burger Atelier Extraordinary Recipes for Nourishing Plant-Based PattiesSwedes often like to eat red beet salad on their breads, and we call breads with toppings a smörgås. This is a smörgås burger featuring a cold beet and quinoa tartar patty topped with a peppery horseradish cream. The twist here is the avocado used in place of bread. Though avocado is not a traditional Scandinavian ingredient, it’s a perfect fit with the cool Nordic flavors. You can serve the beet tartar patty on regular bread too, of course.

  • Yield: 4 burgers


For Horseradish Sour Cream
  • 6¾ fluid ounces (200 ml) crème fraîche, Greek yogurt, sour cream, or vegan yogurt-crème fraîche
  • 3 tablespoons (50 ml) freshly grated horseradish (adjust strength after tasting)
  • 1 teaspoon lemon juice
  • Salt, to taste
For Patties
  • 9 ounces (250 g) cooked and peeled beets, finely chopped
  • 3 ounces (75 g) red quinoa, cooked and drained
  • 1 teaspoon honey or agave syrup
  • ½ cup (75 g) goat cheese, feta cheese, or vegan cheese, in fine crumbles
  • Salt and freshly ground black pepper, to taste
  • 1 teaspoon extra-virgin olive oil
  • 3 scallions, chopped finely
  • 4 avocados, halved lengthwise and pitted
For Toppings
  • Pickled Onion
  • Fresh green salad
  • Horseradish Sour Cream
  • Root Crisps
  • Fresh lemon wedges
  • Sprouts (I used beet sprouts.)
How to Make It
    To make the Horseradish Sour Cream
  1. Mix the ingredients together, cover, and place in the fridge until assembly.
  2. To make the patties
  3. Combine the patty ingredients in a bowl. Shape 4 patties and place them on a tray. Cover with plastic, and refrigerate for 15 minutes or up to 24 hours.
  4. Slice the rounding on an avocado half’s backside so that it will stand stable on a flat surface. Top with a beet tartar patty and toppings. Top with a second avocado half if you like a top bun, or enjoy it as a smörgås—open.

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