Incredible Beetroot Burger
Say hello to your new favorite vegan burger! This delicious burger patty is bursting with flavor, doesn't fall apart when you eat it, and provides a healthy well-balanced meal all in one patty. The main stars of this dish are chickpeas, quinoa, beets, and walnuts. Quinoa is an excellent source of fiber and is a complete protein (just like animal protein) because it contains all nine essential amino acids. In addition to being rich in fiber and protein, chickpeas are full of vitamins and have shown to significantly lower cholesterol when added to a healthy diet. Red beets fight inflammation and support detoxification, not to mention they also provide that wonderful juicy red color that makes this burger look like the real deal. Walnuts also help reduce inflammation and are chalk full of omega-3 fatty acids which promote heart health. I hope you enjoy this delicious heart healthy and vitamin packed burger! If you're feeling adventurous, I've also provided a recipe for the these amazing hamburger buns. You can find that recipe here.
1 c. chickpeas, drained and rinsed (reserve the liquid for later)
1 c. quinoa, cooked
3 green onions, chopped
1 jalapeno, chopped
1 medium beet, steamed and grated
1/2 c. walnuts, roughly chopped
2 tsp sriracha
1 tsp cumin
1/2 tsp pepper
1 tsp salt
handful of parsley, chopped
2 tbsp tapioca flour or rice flour
2 tbsp aquafaba (liquid from chickpeas)
oil for sauteing
Start by placing all of your ingredients in a large blender. Use the pulse feature and pulse 2-3 times. The key here is to only pulse a few times so the mixture just comes together. You're aiming for a crumbly mixture, however it should be damp enough to form a ball when pressed firmly in your hands.*
Lightly flour your hands and a work surface. Using your hands, form the mixture into a ball and then place it on your floured surface. Press evenly to form a flat round patty and set aside while you make the rest. You should have 5 patties.
Now, preheat your oven to 375f. While your oven heats, place the patties in the freezer for 20 minutes to firm up. Before your patties go in the oven, heat a lightly oiled nonstick skillet on medium high heat. Sear each side of the patty for 3 minutes or until browned. Transfer to a large baking dish lined with parchment paper. Bake for 15 minutes, flip and bake for another 15-20 minutes. Dress your burger up with your favorite toppings and you're ready to enjoy!
*Depending on the size of the beet used your mixture may be slightly more wet. If you're having trouble forming patties fold in an additional 1-2 tablespoons of tapioca or rice flour. Wait for a minute so the flour has time to absorb the excess juice and then try forming again. Alternatively, if the mixture is to dry gently fold in an additional 1-2 tablespoons of aquafaba.