Tricolour Beetroot Burgers2017-02-08
- Servings : 2
- Prep Time : 20m
- Cook Time : 60m
- Ready In : 1:20 h
• 2 cups beetroot, peeled and cut into cubes
• 1 cup cooked Artisan Grains Tricolour Quinoa
• 1 tbsp olive oil
• 1 egg
• 1 onion, finely diced
• 2 garlic cloves, finely minced
• 2 tbsp bread crumbs
• 1 tsp coconut oil, melted
• 2 tsp lemon juice
• ¼ tsp chilli flakes
• 1 tsp salt
• 4 burger buns
• 1 large tomato, sliced
• 1/2 red onion, sliced
• 1/2 avocado, sliced
• 1 cup of spinach & rocket salad leaves
Preheat the oven at 175°C/357°F. Place the beetroot cubes on a lined baking tray, rub with olive oil and roast for 30 minutes. Set aside and cool.
Place the roasted beetroot in a food processor and pulse slowly - the burgers need to retain some texture to hold together.
Transfer the beetroot into a large bowl, add all the other ingredients and stir to combine. If the texture is too soft add more bread crumbs until you obtain the desired consistency
Shape the burgers with damp hands and place them on a lined baking sheet.
Bake in the oven for 15 minutes on one side, then flip over and bake for 15 more minutes.
Assemble burgers as desired with salad leaves, onion, tomato and avocado slices.