Advertise Here
0 0
Beet and quinoa burger recipe

Share it on your social network:

Or you can just copy and share this url

Ingredients

Adjust Servings:
For Jalapeno Cashew Cream
6 tablespoons (100 g) Lemony Cashew Cream , crème fraîche, yogurt, or vegan yogurt
2 tablespoons (6 g) Chives , finely chopped
1 Jalapeno Pepper , pitted and finely minced
Salt , to taste
1 teaspoon Agave Syrup or honey
For Patties
Slightly more than 2 ounces (60 g) uncooked Quinoa , rinsed well (yields 51/3 ounces, or 150 g, cooked quinoa
Vegetable Oil or ghee, for frying
1 Onion , finely diced
2 cloves Garlic , crushed
7 ounces (200 g) Mushrooms , finely chopped
8 ounces (227 g) drained and rinsed canned White Beans , mashed with a fork
2 tablespoons (8 g) nutritional Yeast or grated Parmesan cheese
1 teaspoon smoked Paprika (pimentón)
¾ teaspoon ground Cumin
2 tablespoons (30 ml) Olive Oil
1 Hen Egg or chia egg
5½ ounces (150 g) grated raw Beetroot
3 tablespoons (3 g) chopped fresh Cilantro
1 Lime Zest
2½ ounces (70 g) rolled Oats
½ teaspoon Salt , plus more to taste
4 buns, halved and lightly toasted, or 4 Portobello Mushrooms buns (2 mushrooms per bun)
For Toppings
Baked Sweet Potato slices or avocado slices
Sprouts (optional)

Beet and quinoa burger recipe

  • Serves 4
  • Medium

Ingredients

  • For Jalapeno Cashew Cream

  • For Patties

  • For Toppings

Directions

Share

A burger never felt so nourishing before! This veggie burger uses Latin American superfoods such as protein-rich quinoa, super-nutritious chia seeds, and liver-cleansing beets. Quinoa adds a wonderful and delicate texture, while the raw grated beet gives a deep juicy flavor. I soak the chia seeds to make a vegan egg substitute, which adds binding power to the patties. To make things even more exciting, serve with chipotle mayo for an invigorating, fresh taste. This burger has a “rare” bite. It’s soft and fragile, so handle with care in the pan.

Steps

1
Done

To make the Jalapeño Cashew Cream

In a small bowl, mix the Lemony Cashew Cream, chives, and jalapeño until smooth. Add salt to taste, and stir in the agave. Refrigerate until serving.

2
Done

To make the patties

Preheat the oven to 210°F (100°C). Place the quinoa in a saucepan filled with water and boil over high heat for 15 minutes. Drain in a fine-mesh sieve and set aside without covering to dry out any excess moisture. Fluff the quinoa with a fork.

3
Done

Place a skillet over medium-high heat and add a drizzle of vegetable oil. Add the onion, garlic, and mushrooms. Fry for 6 to 7 minutes, stirring, or until the mushrooms are golden and shriveled.

4
Done

Stir in the white beans, nutritional yeast, paprika, and cumin. Fry for 2 to 3 minutes, stirring, or until any excess liquid from the beans evaporates. Transfer to a large bowl.

5
Done

Add the olive oil, chia egg, cooked quinoa, beets, cilantro, lime zest, oats, and salt. Combine the ingredients and refrigerate the mixture for 30 minutes or longer, or up to 24 hours covered.

6
Done

Divide the mixture into 4 equal portions and shape each into a patty. Place a skillet over medium-low heat and add a drizzle of vegetable oil or ghee. Fry the patties for 5 minutes per side.

7
Done

Assemble the burgers on the buns and dig in.

daisy

previous
Watermelon poke burger recipe
next
After beach burger recipe
previous
Watermelon poke burger recipe
next
After beach burger recipe

Add Your Comment