Have you noticed that most of the veggie burger recipes that we stumble online are almost 100% beans. Well I have made them too and you can find it in my blog as well Chickpea burger but this one is very different and stays away from beans. The herbs and spices I have used makes this burger very unique as well as its super healthy and filling. You don’t really have to stuff these patties between buns, these can be eaten as and can be dipped in ketchup as well.
Let’s meet the ingredients
These patties are made with pantry friendly ingredients and most importantly flavoring ingredients that should not be missed are fennel and dill which makes this dish a super start leaving behind a fresh taste.
Adding grated beetroot gives the burger its grate texture and flavor as well as astonishing color.
Load your quinoa-beet burger up however you like – I like to keep mine very light as the patties are already loaded with power pack nutrients, so I have just used some veganaise which is vegan (feel free to substitute for mayo if you do eat eggs), tomato ketchup, sliced tomato and cheese. I am not a huge fan of lettuce but you can add if you like them. You can add some onions to it as well.
How to store burger patties:
When I’m going through the effort of making homemade burgers, I almost always make extra so I can freeze some.I like to flash freeze so I can grab just one or two from the freezer if I need. To do this, lay your burger patties on a sheet pan and freeze for 2 hours or until firm. Then place your frozen burger patties in a large freezer bag and store in the freezer. This way, you can easily grab however many you need without having them stuck together. These can be freezes for uptown a month.
Other burger recipe you may like Chickpea Burger
Make it yourself and let me know how it turned out. Rate and leave a comment
Quinoa Beetroot Burger
- 2 Tbsp Olive oil
- 1 Tsp Fennel seeds
- 1 Onion Chopped
- 3 Cloves Garlic Minced
- 1 Cup Quinoa Cooked
- 2 Cups Grated beetroot
- 1/4 Cup Wheat flour
- 1/4 Cup Dill Chopped
- 2 Tbsp Bread crumbs
- 1 Tsp Cumin powder
- 1 Tsp Cayenne pepper Optional
- 1 Tsp Salt
- Roast: Heat 1 tablespoon olive oil in a medium saucepan. Add fennel seeds, onion and garlic. Sauté on medium heat until onions are translucent. Remove from heat.
- Make the patties dough : Take a bow, add quinoa, cooked onion and fennel seeds, beetroot, wheat flour, bread crumbs, dill, cumin powder, cayenne powder and salt to the bowl. Mix well to make a soft dough
- Shape the patties: Take about half a cup of the mixture in the palm of your hands and shape into a patty. Repeat with the remaining mixture.
- Cook the patties: Heat remaining 1 tablespoon of olive oil in a large pan on medium-low. Gently place the patties in the frying pan. Reduce heat to low and cook for 10-12 minutes. Flip the patties and cook on low for another 10-12 minutes until the patties are golden all over and quite dry to touch.
- Serve: Assemble the patties into burger buns with cheese, sliced tomato, ketchup or patties can be eaten as is.
- Make the patties and freeze them up to a month.
- Dough can be kept in fridge for 2 days
- Feel free to add a little more spices to spice up the patties
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