As you know, veggies burgers are my favorite because 1. it’s one of the best ways to get your vegetables 2. you can choose your cuisine/general flavor and build the rest of the meal around it and 3. you get to experiment with all kinds of fun sauces and sides!
I try to eat beetroot as much as I can, but sometimes I seriously feel like it tastes like mud… even after scraping it, bathing it in boiling water, taking all those precautions. Seriously. I almost need to eat it being a vegetarian (all of us vegans and vegetarians do) because it’s one of the best sources of iron. I’ve found that these beet quinoa burgers are a great way to eat it; the flavors stand out but aren’t overpowering or muddy.
I came up with this recipe last year when I moved back, and we overdid it (like all good things), making it twice a week at times…so we let it rest for a while. But now it’s back and better than ever! For this recipe, quinoa works best as a base in terms of grains. When I’m feeling indulgent, I add a little feta into the patty mix and it makes a major difference. On an everyday basis I avoid it and pair it instead with a garlicky greek yogurt dip and avocado cilantro sauce. If you’re choosing between the condiments, go for the garlicky yogurt dip! I also say that because we’re cursed with avocado luck here in India. Of course, you could choose to pair it with my healthy version of aioli or tomato jam as well.
- 1 medium beetroot, cooked
- 1 medium onion, finely chopped
- ¾ cup uncooked quinoa
- 3 tbsp chopped parsley
- Juice of ½ lemon
- 50g feta (optional)
- 1 tsp za'atar seasoning
- 1 tsp red chili powder or chopped green chili
- 1 tbsp breadcrumbs or 1 beaten egg (to bind the mixture)
- Salt and pepper, to taste
- Olive oil, to grease pan
- 1 cup greek yogurt
- 1-2 cloves of garlic, finely chopped
- 1 tsp lemon juice
- Salt, to taste
- 1 medium avocado
- 2 tbsp cilantro, chopped
- 1 tbsp lemon juice
- Salt, to taste
- Soak the quinoa for 30 minutes, rinse and cook as the instructions on your packet.
- Grate the cooked beetroot.
- Stir together the cooked quinoa, grated beetroot, chopped onions, parsley, feta, lemon juice and seasonings until uniformly mixed. Stir in breadcrumbs or the beaten egg.
- Cook on a greased pan on medium heat for 5-6 minutes on each side or until cooked.
- Stir together the ingredients or use an emulsion blender to mix thoroughly.
- Blitz all the ingredients in a blender until smooth.