Quinoa and beetroot burgers
Summary
Quinoa and beetroot burgers aren’t just a vegan-friendly alternative to the classic beef burger; they’re a flavor-packed, nutrient-dense powerhouse. These burgers are brimming with earthy flavors, proteins, and a beautiful vibrant hue that will make your plate pop. Ready to swap out your typical burger for something extraordinary? Let’s dive into the world of Quinoa and beetroot burgers.
Ingredients for Quinoa and Beetroot Burgers
- Quinoa: 1 cup (170 grams)
- Fresh Beetroots: 2 medium-sized (about 250 grams)
- Red onion: 1 (about 150 grams), finely chopped
- Garlic cloves: 3, minced
- Ground Flaxseeds: 2 tablespoons (14 grams)
- Olive oil: 2 tablespoons (30 ml)
- Ground Cumin: 1 teaspoon
- Ground Coriander: 1 teaspoon
- Salt: 1/2 teaspoon
- Black pepper: 1/2 teaspoon
- Bread crumbs: 1/2 cup (60 grams)
Preparation & Cooking Time: 45 minutes
Serves: 4
Nutritional Facts (Per Burger)
- Calories: 210
- Protein: 7 grams
- Carbohydrates: 35 grams
- Fat: 5 grams
- Dietary Fiber: 6 grams
- Sodium: 310 mg
Steps to Make Your Quinoa and Beetroot Burgers
- Begin by rinsing your quinoa under cold water for a couple of minutes.
- In a saucepan, combine quinoa with 2 cups of water. Bring to a boil, then reduce heat and simmer until the quinoa is cooked and water is absorbed – roughly 15 minutes.
- While your quinoa is cooking, peel and grate the beetroots.
- In a frying pan, heat up a tablespoon of olive oil and sauté the chopped onions and minced garlic until translucent.
- Add the grated beetroot to the pan, cooking for another 8-10 minutes until tender.
- Transfer the sautéed veggies and cooked quinoa to a large mixing bowl.
- Stir in ground flaxseeds, ground cumin, ground coriander, salt, pepper, and breadcrumbs.
- Once everything’s well combined, shape the mixture into burger patties.
- Heat the remaining olive oil in a pan and fry the patties for about 4 minutes on each side or until they have a nice, crisp exterior.
Mastering the Quinoa and Beetroot Burger – Tips
- When shaping the patties, wet your hands slightly. It prevents the mixture from sticking.
- If you feel your burger mix is too wet, add a touch more breadcrumbs.
- For an extra flavor kick, add a small handful of chopped fresh herbs like cilantro or parsley.
- These burgers can also be baked. Preheat your oven to 375°F (190°C) and bake for 20-25 minutes.
Serving It Right
- Quinoa and beetroot burgers taste fabulous with a dollop of tzatziki or hummus.
- Go traditional by serving them in a burger bun with lettuce, tomato, and avocado.
- For a low-carb version, wrap your burger in large lettuce leaves.
- These pair wonderfully with a fresh green salad or roasted vegetables.
in conclusion
The rise of plant-based diets and a focus on whole foods has birthed many unique and flavorsome recipes, and Quinoa and beetroot burgers are a testament to this movement. This fusion of grain and vegetable brings a rich, earthy flavor, combined with nutrients that benefit both the body and the soul. With every bite, you’ll get a taste of wholesomeness. So, AH7 enthusiast, are you ready to switch gears and treat yourself to a burger that not only satiates but nourishes? Experience the Quinoa and beetroot burger wave and savor every delicious bite. It’s not just about a meat-free option; it’s about exploring flavors, textures, and a world of good health. So, what’s stopping you? Dive in, and let these Quinoa and beetroot burgers work their magic!
Quinoa and beetroot burgers
Nutritions
Ingredients
- Quinoa: 1 cup 170 grams
- Fresh Beetroots: 2 medium-sized about 250 grams
- Red onion: 1 about 150 grams, finely chopped
- Garlic cloves: 3 minced
- Ground Flaxseeds: 2 tablespoons 14 grams
- Olive oil: 2 tablespoons 30 ml
- Ground Cumin: 1 teaspoon
- Ground Coriander: 1 teaspoon
- Salt: 1/2 teaspoon
- Black pepper: 1/2 teaspoon
- Bread crumbs: 1/2 cup 60 grams
Instructions
- Begin by rinsing your quinoa under cold water for a couple of minutes.
- In a saucepan, combine quinoa with 2 cups of water. Bring to a boil, then reduce heat and simmer until the quinoa is cooked and water is absorbed – roughly 15 minutes.
- While your quinoa is cooking, peel and grate the beetroots.
- In a frying pan, heat up a tablespoon of olive oil and sauté the chopped onions and minced garlic until translucent.
- Add the grated beetroot to the pan, cooking for another 8-10 minutes until tender.
- Transfer the sautéed veggies and cooked quinoa to a large mixing bowl.
- Stir in ground flaxseeds, ground cumin, ground coriander, salt, pepper, and breadcrumbs.
- Once everything’s well combined, shape the mixture into burger patties.
- Heat the remaining olive oil in a pan and fry the patties for about 4 minutes on each side or until they have a nice, crisp exterior.
Notes
If you feel your burger mix is too wet, add a touch more breadcrumbs.
For an extra flavor kick, add a small handful of chopped fresh herbs like cilantro or parsley.
These burgers can also be baked. Preheat your oven to 375°F (190°C) and bake for 20-25 minutes. Quinoa and beetroot burgers taste fabulous with a dollop of tzatziki or hummus.
Go traditional by serving them in a burger bun with lettuce, tomato, and avocado.
For a low-carb version, wrap your burger in large lettuce leaves.
These pair wonderfully with a fresh green salad or roasted vegetables.
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