These baked beetroot and quinoa burgers are gluten-free, making them ultra-healthy. The earthy patties are made with chickpeas, onion, garlic, strawberries, pistachios and an egg. Those red fritters will go in any bun perfectly.
Red beetroot, red quinoa, red pepper and why not a few strawberries to make it extra red and tasty? Those red patties are a great alternative to falafel or meat. They go where you like them to go, whether it’s a veggie burger, a wrap, a salad or a snack. Since I’ve used the famous buckwheat flour, these beetroot and quinoa burgers are gluten-free. Depending on what you intend to do with them, you have to do different shapes.
To Serve with
Serve them with various vegetables on the table, and everyone does their mix. You can add excellent tzatziki, mayo or an avocado-tahini sauce (check my recipe here). A few recommended sidekicks would be; avocado, goat cheese or feta, spinach and tomatoes are fantastic.
No need to be vegetarian to like these
Those red patties are healthy, tasty and light but a good deed. See… as scientists told us, the amount of meat we consume is intense; it is terrible for our health and environment. I’m not a vegetarian, but I do not want to ignore it either simply… if everyone would try to cut their meat intake, that would make the world a much better place. The bovine meat is, by the way, the worst on the scale of impact on the environment, so why not skip that beef patty today and try out this one… You won’t regret it.
Storage
You can easily keep the patties in the fridge in an airtight container for up to 3 days. You can also eat them cold, making them a great snack on the go! The patties are also suitable for the freezer for up to 3 months.
So here is the recipe for your new alternative to beef!
Beetroot and Quinoa Burgers
Ingredients
- 250 g precooked beetroot (equivalent to one root)
- 250 g chickpeas
- 100 g buckwheat flour
- 60 g red quinoa
- 50 g pistachio
- 5 strawberries (optional)
- 1 egg
- 1 onion
- 2 garlic cloves
- 1 tbsp olive oil
- 1 tbsp balsamic vinager
- salt and pepper
Toppings (suggestion)
- avocado
- goat cheese or feta
- baby spinach (or any crunchy lettuce)
- tomato
- tzatziki
Instructions
- Start by cooking the quinoa.
- Add the onions, garlic, and chickpeas to a food processor and mix (not too fine). Reserve.
- In the food processor, blend the beets, strawberries and pistachios.
- In a big bowl, mix both mixtures.
- Mix well with the cooked quinoa, vinegar, olive oil, and egg.
- Add the buckwheat flour, and mix with a wooden spoon.
- Add a baking sheet to a tray and make the balls the size you want, whether it’s the size of a golf ball size or a standard burger size, but it should all be the same size. Otherwise, it will cook unevenly (I did two different batches for two dimensions).
- Cook for 20-25 minutes, depending on the size of your patties.
- Let cool a bit, and serve with healthy wraps, burger buns, and toppings of your choice.
