Beetroot and Quinoa burgers
- Prep Time: 30 minutes
- Cook Time: 40 minutes
- Serving: 8
Nutrition facts (per portion)
- Calories: 349
- Carbohydrate Content: 57.3g
- Fat Content: 6.0g
- Fiber Content: 13.2g
- Protein Content: 19.1g
- Saturated Fat Content: 0.7g
- Sodium Content: 0.55g
- Sugar Content: 5.1g
Beetroot and Quinoa burgers
Ingredients
- Red onion - 1/2 finely chopped
- Salt and black pepper
- Button mushrooms - 1 cup finely chopped
- Black beans - 400g can
- Raw beetroot - 1 cup finely grated
- Quinoa - 1 cup cooked
- Cumin - 1 tsp
- Smoked paprika - 1 tsp
- Worcestershire sauce - 1 tbsp
- Almond meal - 1/2 cup
- To serve:
- Wholemeal buns
- Red onion - Sliced
- Spinach leaves
- Tomato - Sliced
- Avocado - Sliced
- Mustard
Instructions
- Heat an oiled pan over a medium heat. Add the onion and sauté for about 5 minutes with salt and pepper, until translucent.
- Add the mushrooms and cook for another 4 minutes.
- Transfer the cooked onion and mushrooms to a mixing bowl. Add the black beans and using a potato masher, mash together.
- Add the beetroot and quinoa and mix together until well combined.
- Add the almond meal gradually while mixing, until mixture is able to be formed into burgers.
- Preheat the oven to 200˚C/180˚C fan/gas mark 6. Form into 8 patties and chill in the fridge for 20 minutes.
- Once chilled, place patties on a tray lined with baking paper and bake for 30-40 minutes, flipping half way.
- Serve on wholemeal buns with red onion, spinach, tomato, avocado, and mustard.
Allergens
Try this recipe for your meat-free Monday! Super delicious, nutritious and packed with flavour for a weeknight treat!
Tip: For a fully vegan recipe, just leave out the Worcestershire sauce!
