“The North Shore Foodie”- No Beef ‘Beet’ Burger

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A beautifully photographed cookbook, The North Shore Foodie is a food-lovers guide to the excellent restaurants, bakeries, cafes and breweries of the North Shore from Bowen Island to Deep Cove. Showcasing over 100 local recipes, author Brad Hill also shares the stories and history of the North Shore’s chefs, restaurants and food proprietors. Selected recipes also include recommended wine pairings provided by North Vancouver’s Everything Wine Store.

A must own for anyone living on the North Shore and for Vancouverites who love to eat. Available at selected retailers and locations. ($44.95)

Excitedly, author Brad Hill is currently working on the soon to be released “The East Van Foodie” book.

Bowen Island’s Snug Cafe-No Beef ‘Beet’ Burger
Makes 4 Big Burgers
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Burgers
750g Beet Root
300g Feta cheese
1 Onion
2 Cloves garlic
150g Oats
2 Eggs
2 Tbsp Olive Oil
1/2 a big bunch of dill

Accompaniments
Ciabatta burger buns
1 Ripe mango
1 Ripe avocado
Mayonaise
Lettuce

Directions
1. Grate the beet root and with your hands squeeze as much of the liquid out as possible. Gloves are a good idea unless you like pink hands!

2. Lightly whisk the eggs, grate the onion and mince the garlic, mix with the grated beet root, feta, oats and a good hand of dill, cover and chill in the fridge for at least 2 hours.

3. Using a ring mold press, shape the chilled mixture into burger patties. Heat up fry-pan with a little olive oil and fry each burger until crisp and golden on each side.

4. Transfer the burgers to a 180ºC (350ºC) oven and cook until heated through, about 15 minutes.

Accompaniments
While burgers are in the oven toast your burger buns and spread mayonnaise on each side.

Place the burger on bun and top with lettuce, fanned mango and fanned avocado.

The colours in this dish are very bright with the end result being a beautiful showstopper of a meal. It’s a great dish for vegetarians and eaters alike. Remember to brush your avocado with a little lemon juice so it doesn’t turn brown.

Recommended BC Wine Pairing:

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Okanagan Crush Pad 2013 Graze Red Blend ($19.99)
“Bright red berries and jam layered over subtle oak toastiness.”

Okanagan Crush Pad Winery is located in Summerland and is designed as a co-working space for local winemakers to work side by side to make exceptional Canadian wines. This modern winery which opened in 2011 also features a striking graffiti-mural exterior painted by local Vancouver artists.

Photos and recipe courtesy of The North Shore Foodie.