Beetroot Burger

You can have the patty in between bread or on top of a salad bowl. This recipe was adapted from an online recipe. 

Ingredients: 

10 ounces raw beetroot. (About 2-3 pieces) ,shredded using a grater 

1 can chickpeas (rinsed & drained)

1.5 cups cooked quinoa (about 1/2 cup dry) 

1 onion diced 

2 cloves garlic minced 

2 tbs apple cider vinegar

3 tbs chopped parsley 

1 big lemon (juice & zest)

1 egg

1/2 cup quick oats

EVOO

Salt

Procedure

1. Coat a pan with olive oil and sauté the onions on medium heat until they turn translucent, then add the beetroot, a pinch of salt, and garlic, mixing well.

2. Cover the pan and let it sit for about 6-8 minutes, or until the beetroots are tender. 

3. Remove from heat, and add in the apple cider vinegar to “deglaze”, scraping any remaining beetroot stuck to the bottom of the pan. 

4. In a large bowl, mash the chickpeas a little bit with a potato masher, then add the beetroot, quinoa, and continue mashing. It should still remain textured. 

5. Add to it the parsley, egg, and oats. Mix well. 

6. Shape into patties (can be normal sized or mini burgers). 7. Coat the bottom of a wide pan with olive oil, and add the patty once it’s heated (medium heat). Cook for 3 minutes on each side, or until it browns a bit. 

8. Serve on a toasted bun with some tahina sauce, avocado, and spinach 😋

Note: this recipe makes about 6 normal sized patties. You can store the remaining patties in the fridge to make the next day, or freeze them for future use.