Quinoa Beet Burgers

I have always been a huge fan of veggie burgers, even before I was officially a vegetarian. I would always ask for a veggie burger over a regular burger, even as a kid. As I have gotten older and been able to experiment and taste different varieties and flavors, my favorite burgers are always the ones that actually have whole ingredients in them you can taste… like in this quinoa beet burger recipe.

There was a restaurant nearby that served a spiced quinoa burger that was by far my favorite veggie burger around. The first time we ordered it, sitting in the dimly lit bar, we thought we had possibly been served a regular burger due to the red color, only to be informed it was due to the beets! It became one of our go-to places to sit at the bar, enjoy a glass of wine and one these glorious burgers with a side of truffle fries (yes, please!!) Unfortunately they closed earlier this year and we had no warning, so I never got to have one last burger. So I made it a mission to attempt to recreate the spiced quinoa burger at home and I think I got it pretty close!

The base of this burger starts with beets, which give it the wonderful bright pink color. Beets have a delicious sweet earthy flavor and come with so many health benefits. They can give you more energy, help regulate blood pressure and are packed with antioxidants, just to name a few of the reasons you should eat them. I did try to make this recipe with some of the pre-cooked, store bought beets but they just don’t do the trick. To get all the tasty beet flavor (and color) you have to go with the real deal. An easy way to prepare beets is to boil them in a large pot of water until tender enough to pierce with a fork. Drain the water and let them cool and the skin will slide right off and they will be ready to use. 

Quinoa and tahini are the other main ingredients for the base of these burgers. Quinoa is a whole grain with a slightly nutty flavor. It also has a lot of protein and iron, both great for people who don’t typically eat meat. Tahini, which is made from ground sesame seeds, is also packed with protein and a great source of B vitamins. When it comes to tahini, it is really important to buy a good quality one. I personally always go for Trader Joe’s, I truly think it has the best flavor of any that I have tried. Tahini also adds a savory, nutty flavor but if you don’t buy a good quality one it can be super bitter and far less enjoyable. 

Along with beets, quinoa and tahini, I add some spices, cumin, turmeric and coriander all of which have a more warm earthy tone. Garlic and onions add a punch of flavor and maple syrup and salt because, well… we gotta have a little salty sweet! Flax meal adds even more nutrients with high amounts of omega-3s and it helps the burgers hold together. Although I will say these burger patties are pretty soft and I highly recommend refrigerating before you cook them, even then, I still wouldn't put these on a grill. They are best cooked in a skillet until golden brown on the outside. 

For serving I used some delicious brioche buns that I toasted lightly on a pan with a little oil. I added a big layer of avocado to the bottom bun which I topped with the burger patty. On top of the burger I added a layer of creamy, tangy goat cheese and then topped that with some green cabbage that I shredded and tossed in a little salt and apple cider vinegar. You could skip dressing the cabbage but I think it gives it  a much better flavor. I also like to add pickled jalapeños because I like a kick, however Raf always skips them and he still thoroughly enjoyed his burger! And top it all off with a little balsamic glaze (I used Trader Joe’s brand) for the added sweetness. The end result is an indulgent burger packed with flavor and texture and a ton of nutrients. Added bonus, the burger itself is gluten free and vegan, so serve it up on a GF bun and skip the goat cheese if you need to adapt for any dietary restrictions.

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Quinoa Beet Burgers

Yield: 6

Prep time: 1 H & 15 MCook time: 10 MinTotal time: 1 H & 25 M

Ingredients

For the Burger Patties

• 1 cup cooked beets
• 2 cups cooked quinoa 
• 1/2 cup tahini
• 1/4 cup onion, chopped
• 2 cloves garlic
• 1 teaspoon maple syrup
• 1 teaspoon salt
• 1 teaspoon cumin
• 1/2 teaspoon turmeric
• 1/2 teaspoon coriander
• 3 tablespoons flaxseed meal 

For Serving (Optional)

• Your favorite burger buns
• avocado
• goat cheese
• 2 cups shredded green cabbage tossed with a tablespoon of apple cider vinegar and a pinch of salt
• pickled jalapeños
• balsamic glaze

Instructions

1. PREP: Boil and beet your beets and cook quinoa according to the package directions.
2. MIX: Place all ingredients except for the flax meal into a food processor and turn on allowing all the ingredients to becoming fully mixed together. You may have to stop to scrape down the sides as you go. Once everything is really well incorporated, add the flax meal and turn on again so that is fully combined into the mixture. 
3. SHAPE: Shape the mixture into 6 burger patties. The mixture is very soft, using wet hands can help make less of a mess.
4. REFRIGERATE: Place your shaped patties into the fridge for about an hour, this will help them hold their shape while cooking. 
5. COOK: Heat a little oil in a skillet over medium heat. Place burgers on hot pan allowing to cook until golden brown, flip and cook the other side. 
6. ASSEMBLE: Place your burgers on buns with all your favorite toppings. I like to use a toasted bun, topped with avocado, followed by the burger, goat cheese, cabbage, pickled jalapeños then balsamic glaze. Enjoy! 

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