This Vegan Beetroot Quinoa Burger has been a few months in the making. I love my food with a bit of oomph and the best way to do that is through spices and the magic of vegetables like garlic, onion, and a whole of spices that stir up a bit of excitement in any recipe, at least for me.
My Love for Beetroot!!
Beetroot is an obvious choice for a vegan burger.
It has an earthy sweetness that is absolutely delicious when cooked with the right spices. I also think the use of beetroot is quite clever as when combined with quinoa, beans, and mushroom it binds everything perfectly. It goes without saying it is definitely one of the most nourishing veggies out there with immense health benefits.
It’s all about flavours in this Patty
Every time I follow a rigorous recipe testing schedule, I learn a lot about it. There is so much more to a recipe than just the right quantity of ingredients.
How tiny or large you chop your ingredients,
The order in which you add the ingredients,
The temperature of ingredients or ovens,
The heat at which you cook on the hob,
The material of the pan you could use etc..
Which could change the outcome of your recipe.
And so, I try to give a whole of instructions so that when you try it out, it is basically the same version that I cooked in my kitchen.
In recent times, I have realized that using my grater to grate instead of chucking everything in a food processor gives me more control over the texture and taste of the finished dish.
After adding everything to the bowl, I actually knead it like I would knead dough and form the patties. And then comes the most important part – pan-frying.
Unlike any raw vegetable patty, this doesn’t quite have the same flavours. All the flavours have been added beforehand so all you have to do is cook it on medium heat. Though the outside will be browned because of the presence of beetroot and beans the inside might feel like a freshly grated salad loaded with flavours. Um, so good!
Simple tips to follow for the perfect beetroot patty.
So the biggest trick here is to pan-fry your patties on a slow flame/low heat with a bit of olive oil on a large frying pan (so you can do 6 to 8 at once) for a reasonably long period of time – 10 to 12 minutes each side. You do this till the patty feels dry on the outside and quite firm when you pick it up. That is a perfect veggie patty. It means that the vegetable (beetroot), the binder (quinoa and beans )and the mushrooms have all compacted and cooked perfectly to create a juicy veggie burger.
This is a trick I learned from my mum when I was in school. Mum would make potato and breadcrumb patties that she would cook on a big frying pan with a bit of oil on super low heat and literally just walk away for half an hour. She would come back and flip them and then walk away again. The slow-cooked potato patties are one of the best ones I have had – crispy on the outside and perfectly cooked but juicy potato on the inside.
The spices with this combination are what you have to try. Together they make this burger incredibly tasty with slight smokiness and a bit of heat. My favourite accompaniments to this burger are mayonnaise, some sliced red onions (soaked in cold water for 5 minutes and drained to get rid of the spiciness), sliced tomatoes, lettuce, and bbq sauce.
This Vegan Beetroot Quinoa Burger has been a few months in the making. I love my food with a bit of oomph and the best way to do that is through spices and the magic of vegetables like garlic, onion and a whole of spices that stir up a bit of excitement in any recipe,at least for me.
- 1 cup chopped onions
- 1 cup chopped mushrooms
- 1 cup grated boiled beetroot
- 1 cup boiled and cooled quinoa/ brown rice
- 400 grams boiled kidney beans (fresh or canned)
- ½ cup chopped parsley
- 4 tablespoon of oil/butter
- 1 teaspoon roasted cumin powder
- 1 teaspoon smoked paprika (or paprika)
- 1 teaspoon oregano
- 2 teaspoon brown sugar
- 1 teaspoon bbq sauce/tomato ketchup
- Salt to taste
- Sliced red onions
- Tomato ketchup
- BBQ sauce
- Gluten Free buns
- In a warm skillet add oil and add the onions. Cook briefly and add the mushrooms.
- Allow it to sweat and add the boiled grated beetroot.
- Add boiled quinoa or brown rice.
- Add the spices and stir in everything together.
- Add the boiled kidney/black beans. Mix and mash briefly. We want the bits to stay.
- Add chopped parsley.
- Remove from heat and cool.
- Make equal size 3’’ patties.
- Cook both sides till lightly crispy on low heat.
- Serve in warm gluten free burger buns with mayonnaise,bbq sauce,tomato sauce,sliced red onions.