Foodie Friday: Beetroot & Quinoa Burgers (Vegetarian/Gluten-Free recipe)

Bored of traditional Veggie Burgers? Can't stomach another Portobello Mushroom in a bun? Try these tasty Beetroot & Quinoa Burgers instead! 

The humble Beetroot seems to be making something a comeback in its pure, raw and unpickled form. I've seen countless Instagram snaps of beautiful salads featuring a smattering of freshly shredded raw beetroot, and I've seen even more people using it as a key ingredient in many Summer meal recipes. I like raw beetroot, but I love it more when it's lightly cooked as it takes the edge off the sometimes overwhelming and distinctive earthy flavour that this vegetable has.

I recently tried out a couple of Beetroot burgers from the supermarket (they've been popping up everywhere in the chilled vegetarian sections) and whilst some brands have been better than others, I've been a bit disappointed with them flavour wise. So I decided to try and make my own!

This took a little trial and error with a couple of recipes, but I finally found one that I absolutely loved and I just had to share it on here. It's from the cookbook, Cook Yourself Young: Harnessing The Power of Food by Elizabeth Peyton-Jones, and these burgers are oh-so good when you fancy something different. The extra Quinoa in the mixture makes them really substantial and filling, and you can enjoy these in traditional seeded Burger Buns with some Sweet Potato Fries on the side, or have them as the star attraction of a large mixed Salad for a lighter lunch option.

Ingredients (makes 4 burgers):-

• 2 medium sized uncooked, raw Beetroots
• 1 large Carrot
• 110g Quinoa
• 1 Onion, finely chopped
• 2 free-range, organic Eggs, lightly beaten
• 100g Buckwheat Flour
• 1/2 tsp Fennel Seeds
• 1tsp Coconut Oil
• 4 Burger Buns (to serve)
• Mixed Salad & your favourite Sauces (to serve)

Method:-

1. Cook the Quinoa according to your packet instructions, drain and allow to cool.
2. Peel the Beetroots and Carrot, and then grate them into a large bowl.
3. Add to the bowl the Quinoa, Onion, Eggs, Buckwheat Flour and Fennel Seeds, and mix everything together well.
4. Place a large frying pan over a medium heat and add the Coconut Oil.
5. Using your hands, shape four burger patties from your bowl mixture (they should feel a bit sticky and hold together well).
6. Place the burger patties in the frying pan and lightly fry for a couple of minutes on each side until they're hot throughout and crispy on the outside, making sure to turn them over halfway through.
7. Add to Burger Buns with your favourite sauces or serve with a large Mixed Salad - enjoy!

Do you like Beetroot?

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