Valentine's Day recipe: love burger

Valentine's Day recipe: love burger

The way to the heart is through the stomach, and this beet burger from our Performance Chef Remco is no exception. During the race in Valencia, our riders tasted the dish and approved the recipe. Who will you surprise with this love burger on Valentine's Day?

Ingredients for 4 burgers

150 grams of coarse organic oatmeal

500 grams of cooked organic beets

1 piece red onion

1 clove of garlic

50 grams of fresh egg protein

1 sprig of rosemary

125 grams of grated young cheese

Extra virgin olive oil

Salt and pepper

Ingredients for the Horseradish Cream

125 grams crème fraîche

50 grams mayonnaise

50 grams horseradish

Lemon juice

Salt and pepper


Food processor

Garlic press

Baking paper

Mixing bowl

Heart-shaped baking tin


  • Toast the oatmeal in a dry skillet until lightly browned.
  • Let cool and divide into three bowls.
  • Keep one part coarse, one part fine in a food processor, and one part in a food processor just long enough to retain its texture.
  • Chop the red onion into fine brunoise, chop the rosemary and crush the garlic.
  • Combine in a pan with a bit of olive oil and let cool.
  • Grate the cooked beets into strips and drain them in a sieve.
  • Place the beets in a bowl and add the oatmeal, onion, and egg white. Add salt and pepper to taste and mix to form a nice mixture. Add the cheese and mix again.
  • Now you can start making the burgers. For a heart-shaped burger, you can use a heart-shaped baking pan.
  • Place the burgers on a baking sheet with baking paper underneath and let the molds set in the refrigerator.
  • After an hour, you can cook the burgers in a preheated oven at 160 degrees. The burgers will be done in ten to fifteen minutes. You can fry the burgers in a pan or grill them on the barbecue.
Horseradish Cream:
Whisk crème fraîche with the juice of half a lemon, horseradish, mayonnaise, and salt and pepper. Chill and serve with burgers.

Serving Suggestions:

Serve the burger on a multigrain bun with horseradish cream and arugula or with a delicious syrup such as La Place's Aceto Balsamico di Modena.

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