Vegan Beet Quinoa Burgers Food
VEGAN QUINOA BEET BURGERS
This Vegan Quinoa Beet Burger is THE best veggie burger I've ever made! Inspired by my favorite restaurant veggie burger, you'll be sinking your teeth into a flavorful, smoky and mouthwatering veggie burger!
Provided by Jessica Hylton
Categories Dinner
Time 14m
Number Of Ingredients 13
Steps:
- In a food processor, add the beets. Pulse until cut up, about 30 seconds. Add the rest of the ingredients, including seasonings. Pulse until combined, not too much to make it mushy but until incorporated.
- On a cookie sheet lined with parchment paper, form the mixture into burgers (ensure to spray your hands with oil first - they are sticky!). They can make 3 large burgers or 6 smaller burgers. Refrigerate for about 2 hours, or overnight if possible.
- When burgers are chilled, in a pan over medium heat, heat about 2 tablespoons olive oil. Add the burgers to it and cook about 4-6 minutes on each side, until crispy and cooked through.
- Serve as you desire, in a burger form or in a lettuce wrap. We added burger buns, onions, tomato and lettuce and mustard. Enjoy!
Nutrition Facts : Calories 143 kcal, Carbohydrate 23 g, Protein 9 g, Fat 2 g, SaturatedFat 1 g, Cholesterol 9 mg, Sodium 229 mg, Fiber 5 g, Sugar 3 g, ServingSize 1 serving
VEGAN BEET QUINOA BURGERS
Steps:
- Start by roasting the beets in a preheated oven at 400 F/ 200 C/ gas mark 6 for 25 minutes (not longer as you don't want to cook them fully, only soften a little). If using small beets roast them whole, if using 1 large beet cut it in half and roast skin side up. Remove from the oven and set aside to cool for 10 minutes then peel and coarsely grate the beets.
- While the beets are in the oven boil the quinoa and lentils (separately) in salted water as per packet instructions (you can also cook these ahead or use ready cooked store bought). Place in a strainer to remove excess water and set aside to cool.
- In a food processor combine the grated beets, cooked quinoa and lentils (once cooled), spices, seasoning, breadcrumbs and lentils. Pulse briefly just to combine. Do not overblend.
- Transfer the mixture into a large bowl, check if the seasoning needs adjusting and form 4 burgers.
- In a pan heat up 1 tablespoon of oil and fry the burgers over a medium heat for about 2 minutes on each side until lightly browned. Add a little more oil after you've turned them over. Serve immediately.
Nutrition Facts : ServingSize 1 serving, Carbohydrate 50 g, Protein 15 g, Fat 10 g, SaturatedFat 1 g, Sodium 90 mg, Fiber 15 g, Sugar 5 g, Calories 332 kcal, UnsaturatedFat 9 g
VEGAN BEETROOT & QUINOA BURGERS
Enjoy these vegan beetroot and quinoa burgers with rocket salad for a healthy yet hearty midweek meal
Provided by Liberty Mendez
Categories Dinner
Time 45m
Number Of Ingredients 14
Steps:
- Heat the oven to 220C/200C fan/gas 7. Put 1 tbsp of the rapeseed oil in a small frying pan and tip in the onion, cumin and garlic, then fry over a medium heat for 8 mins until softened and golden. Tip into a bowl. Add the cooked quinoa, beetroot, flour, flaxseed and coriander, and mix until combined. Season lightly. Leave to sit for 5 mins to bind.
- Divide the mixture into four - it will be quite loose - then, using wet hands, shape them into patties. Put the burgers on a lined baking tray and put in the oven for 15 mins. Turn them over and cook for another 10 mins.
- Meanwhile, make the salad dressing. Whisk together the beetroot liquid, lemon juice, yogurt and oil, and season.
- To serve, pile the rocket onto plates and place a burger on top. Drizzle over the dressing and scatter over the extra coriander.
Nutrition Facts : Calories 342 calories, Fat 22 grams fat, SaturatedFat 3 grams saturated fat, Carbohydrate 25 grams carbohydrates, Sugar 5 grams sugar, Fiber 6 grams fiber, Protein 8 grams protein, Sodium 0.2 milligram of sodium
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