These baked beetroot and quinoa burgers are gluten-free to make 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 just a snack by itself. These beetroot and quinoa burgers are also gluten-free since I’ve used the famous buckwheat flour. You simply have to do different shapes, depending on what you intend to do with them.
To Serve with
Serve them with a bunch of different vegetables on the table, and everyone does their own mix. You can add nice 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 not only healthy, tasty and light but a good deed. See… as scientists told us, the amount of meat we consume is pretty intense, not only is it bad for our health, but our environment. I’m not a vegetarian, but I do not want to simply ignore it either… 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.
You can easily keep the patties in the fridge in a hermetic container for up to 3 days. You can also eat them cold, making them a great snack on the go! The fritters 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
- 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
- goat cheese or feta
- baby spinach (or any crunchy lettuce)
- Start by cooking the quinoa.
- In a food processor, add the onions, garlic, chickpeas and mix (not too fine, so we can get bite of chickpeas ones in a while). Reserve.
- In the food processor, blend the beets, strawberries, pistachios.
- In a big bowl, mix both mixtures.
- Add the cooked quinoa, vinegar, olive oil, egg and mix.
- Add the buckwheat flour, and mix with a wooden spoon.
- Add baking sheet to a tray and make the balls the size you want, whether it’s the size of a golf ball size or standard burger size, but it should all be the same size. Otherwise it will cook unevenly (I did 2 different batches for 2 different sizes).
- Cook for 20-25 minutes depending of the size of your patties.
- Let cool a bit, serve with healthy wraps or burger buns, and toppings of your choice.