Beetroot is widely underrated and I have a feeling most people don't know what to do with it.
The truth is, beetroots are extremely versatile. You can roast them with balsamic vinegar, you can grate them and put them in salads, you can also add them to soups and juices.
Beetroots are a great source of iron and folic acid, which makes them and all-around great vegetable!
Going vegetarian is easier than you think when you know how to substitute! These burgers are incredibly delicious and they fill you up just as much!
🕑 1 hour
- serves 6
- 250g Beetroot
- 150g Quinoa
- 1 Egg White
- 1/2 tbsp Cumin
- 1/2 tbsp Paprika
- 1 tbsp Salt
- Juice of 1/2 Lemon
- 1 Garlic Clove
- 35g Cornflour
- Coconut Oil (for pan-frying)
- Bread Buns (optional)
- Tomatoes, Greens and Sauce (optional)
– Start by prepping all your ingredients. Cut the beetroot in small chunks and steam them until soft. Meanwhile, cook your quinoa following the instructions in the packet
– Once the beetroot is soft, mash it until softly pureed. Let the quinoa cool down before adding it to the beetroot, followed by the egg white, cumin, paprika, salt, lemon juice, garlic and cornflour.
– Mix everything thoroughly and line a baking tray with parchment paper. Pre-heat the oven to 180°C.
– Form the burgers by pressing the mixture into a patty with your hands. Once formed, heat some coconut oil in a pan and fry each patty two minutes on each side.
– Transfer all the patties to the lined baking tray and cook in the oven for 20 minutes.
– Assemble the burgers with your favourite greens and vegetables. I used a creamy Yoghurt and Worcestershire sauce. You can make it by mixing Natural Yoghurt with Worcestershire sauce, very simple. Just keep tasting it until it’s up to your liking.
Share your recipes with us on Twitter @JulietOYankee!