Easy Healthy Vegan Beetroot Quinoa Burger
Delicious Easy Healthy Vegan Beetroot Quinoa Burger made with the simplest ingredients.
Ingredients
- For the patties:
- 1 1/4 cups /170gbeetroot thick cubes (measured post washing, peeling and cutting)
- 1/2 cup /50g oat flour or gluten-free flour
- 1/2 tbsp onion powder
- 1/2 tbsp garlic powder
- 1/4 tsp salt
- 1 cup/185g quinoa cooked (1/2 cup/60g of dried quinoa makes 180g of cooked quinoa)
- For the toppings:
- 3 tsp tahini
- 1 tsp harrisa paste
- Lettuce
- Pickled red onion
Instructions
- Preheat the oven to 400F/200C. Cut the beetroot into thick cubes and transfer to a mixing bowl. Add one tablespoon olive oil and salt. Mix well. Transfer to a baking sheet and bake for 20 minutes. Or use pre-cooked beetroot for a quicker version. Let this cool.
- To a blender or a food processor, add cooked quinoa, roasted beetroot, garlic powder, onion powder, and roughly blitz. Chunky is fine.
- Trasnfer the quinoa-beetroot mixture in a bowl, and add the oat flour and mix.
- Divide the mixture into four patties to make beetroot quinoa patties.
- Heat 1 1/2 tbsp oil in a frying pan and pan-fry the beetroot quinoa patties roughly 3 mins per side on medium-low heat until the quinoa crust is golden brown in color. Repeat for the remaining patties and keep aside.
- Alternatively, for a healthy oil-free option, bake the patties in the oven for 25 minutes.
- In a bowl, mix together the harissa paste and the tahini.
- Assemble the burger buns with the harissa sauce lettuce, beetroot quinoa patties, and pickled onions if you like. Serve with the desired sides.
Video
Notes
The patties will keep well in the fridge for up to 3 days. Ideally, reheat in the oven.
Nutrition
Serving: 1pattyFiber: 4.4gCalories: 160kcalProtein: 5.9gCarbohydrates: 33.1g
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