Beet & Quinoa Burger
Do you eat burgers often? I have to say I rarely ever eat a beef burger anymore, and if I do it’s typically a Kobe Beef Burger. Aside from that I prefer making my Mountainous Grilled Chicken Burgers, Grilled Salmon Burgers, or Portobella Mushroom Burger. However yesterday I made these healthy and satisfying Beet & Quinoa Burgers that have now become one of my favorites.
There’s nothing worse than feeling stuffed after eating a burger – the way I feel after eating beef burgers. Don’t misunderstand, I love hamburgers but I devour them, typically with fries or Cole slaw, then totally feel disgusting and angry for eating the entire sandwich. For that reason I prefer the lighter burgers.
Since I’m a huge fan of veggies and healthy grains, the Beet & Quinoa Burger not only hit the spot, but left my tummy happy and fulfilled.
Chock full of nutritional benefits makes indulging in this Beet & Quinoa Burger slathered with Avocado Dressing, topped with baked Sweet Potato Fries then sandwiched between Whole Foods Seduction Roll makes for one sexy burger!
- Beets – help lower your blood pressure, boost your stamina, fight inflammation, have anti-cancer properties, are rich in nutrients and fiber, and valued for their support in detoxification and helping to purify your blood and liver.
- Quinoa – the only grain that is a complete protein, with all eight essential amino acids. Quinoa has a host of benefits making it an ideal grain to incorporate into your diet.
- Avocados are a nice addition to any meal and easy to use. They’re so delicious, healthy, and incredibly nutritious, containing more than 20 different vitamins and minerals, plus so much more!
- Sweet Potatoes are high in antioxidants, beta-carotene, Vitamins A, C, and B6. In light of their high sugar content, sweet potatoes help regulate blood sugar, even in type 2 diabetes patients. Studies have demonstrated that sweet potato extract has anti-obesity and anti-inflammatory potential, reducing inflammation in brain tissue and nerve tissue throughout the body, among a host of other health benefits. The list is endless!
I’ve had my eye on this recipe from The Awesome Green now for several years, and with 4 beets in my refrigerator that I roasted the other day, I decided now was the ideal time to create these burgers. I did make a few changes to the recipe to suit my taste, and next time will adjust those even more.
Ana of The Awesome Green baked her Beet & Quinoa Burgers in the oven, but I preferred to grill them on the stove top adding Coconut Oil to the grill pan rather than in the burgers, as her recipe calls for. I also baked my sweet potatoes on a sheet pan lined with heavy-duty foil and sprayed with a non-stick spray, then sprinkled with Lawry’s Seasoned Salt. Ana sprinkled hers with cornmeal. Spraying the pan or oiling it is crucial, otherwise the starches from the potatoes will cause them to stick making it impossible for them to release. One final note – while I loved the Avocado Dressing, next time I would prefer to make Guacamole to get the full fresh flavor of the avocados. In this Guacamole recipe I may substitute the mango for chopped tomatoes, making it the perfect spread/condiment for this sensational burger!
I’d also suggest roasting the beets a day ahead, and cooking the quinoa as well, then store both in the refrigerator until just before prepping the burgers.
Below is the recipe the way I prepared it, followed by the link to Ana’s recipe from The Awesome Green.
Even if you’re a fan of all-beef burgers I think you’ll soon become a fan of these Beet & Quinoa Burgers! If you make them please let me know how you liked them……………………..
Beet & Quinoa Burger
- For the Burgers
- 6 whole beet root bulbs (approx. 2 cups chopped)
- 1/2 cup dry quinoa , cooked according to package
- 1 tbsp extra-virgin olive oil
- 1 large egg
- 1 shallot, finely diced
- 1-2 cloves garlic, peeled
- 2 tbsp bread crumbs (I used plain Progresso)
- 1 tbsp flax seeds
- 1 tbsp. lemon juice
- ¼ tsp red pepper flakes
- 1 tsp pink Himalayan salt
- 1 tsp coconut oil, melted
- For the Dressing
- 1 ripe avocado
- 2 tbsp tahini (sesame paste)
- 2 tbsp lime juice
- 1 garlic clove
- ¼ tsp pink Himalayan salt
- For the Fries
- 1 sweet potato, peeled and cut in ¼-inch long slices, then ¼-wide inch strips
- heavy-duty foil
- Lawry's Seasoned Salt
- non-stick spray
- For assembling
- 4 Whole Grain Buns - I used Seduction Rolls from Whole Foods
- 4 Boston Lettuce Leaves
- Preheat the oven 400°F.
- Rub olive oil onto each beet root cube and wrap individually in heavy-duty foil and place on a sheet pan. Roast for 45 minutes - 1 hour.
- Remove from the oven and set aside to cool. Once cooled place a plastic bag over each hand and peel the skin off. Cut beets into cubes and measure approximately 1 cup - this should be about 3 whole beets.
- Place the roasted beets in a food processor and pulse two or three times - you need some texture for the burgers, so make sure you don't mash them completely.
- Transfer the beets into a large bowl, add all burger ingredients (except coconut oil) and stir to combine. If the texture is too mushy add more bread crumbs or additional quinoa if you have any, until you obtain the desired consistency.
- With slightly wet hands or using a burger press, divide mixture and shape burgers. Place on a lined baking sheet and refrigerate 30 minutes.
- On a grill pan place coconut oil and heat until melted. Place burgers on hot grill pan over medium heat and cook 10-15 minutes per side. Turn down heat if they start to get too brown.
- Place sweet potato strips on a lined baking sheet sprayed with non-stick spray, and sprinkle lightly with Lawry's Seasoned Salt.
- Bake at 425°F for 25-30 minutes, or until golden brown.
- While burgers and fries are cooking, prepare the avocado dressing. Place all ingredients in the food processor and process until creamy.
- Assemble the burgers immediately after removing from the oven.
- Cut bun in half placing Boston lettuce on the bottom of each bun. Set beet burger on top of lettuce, spread with avocado dressing, top with sweet potato fries, then sandwich with bun on top.
- Serve immediately.
- This recipe can be doubled for 6-8 burgers
- To save time in the kitchen cook beets and quinoa a day ahead or earlier in the day. Then finish prep and cooking just before serving.
- Can be made Vegan using egg substitute
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