Vegan Beetroot Quinoa Burger Food

VEGAN QUINOA BEET BURGERS

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!

VEGAN BEETROOT QUINOA BURGER

Steps:

• Heat 1 tablespoon olive oil in a medium saucepan. Add fennel seeds, onion and garlic. Sauté on medium heat until onions are caramelized. Remove from heat. Place mixture in a large bowl.
• Add quinoa, beetroot, buckwheat flour, dill, mustard, flax meal and salt to the bowl. Mix well. Take about half a cup of the mixture in the palm of your hands and shape into a patty. Repeat with the remaining mixture.
• Heat the other tablespoon of olive oil in a large frying 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.
• Remove and serve hot with burger buns, guacamole, shaved cucumbers, sliced onion and hot sauce.

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.

VEGAN BEETROOT & QUINOA BURGERS

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.