Welcome to our garden’s finest, the vibrant and earthy beetroot!
Bursting with deep purple hues, these homegrown treasures have thrived in the changing seasons, developing a unique autumn flavour.
Their natural sweetness and earthy undertones are the stars of our beetroot burgers. Join us in our farm-to-table experience as we transform these beautiful beets into mouthwatering, garden-inspired burgers.
Beetroot Burger Recipe
These vibrant beetroot burgers are delicious and nutritious. Packed with flavour and goodness, they make for a satisfying meal. Get ready to enjoy a burst of colour on your plate!
- 250g raw beetroot, peeled and grated
- 200g cooked quinoa
- 75g sunflower seeds
- 75g rolled oats
- 1 small red onion, finely chopped
- 2 cloves garlic, minced
- 1 teaspoon ground cumin
- 1 teaspoon ground coriander
- 1/2 teaspoon smoked paprika
- Salt and pepper, to taste
- 1 egg
- 2 tablespoons olive oil
- Burger bread rolls and your favourite toppings (lettuce, tomato, avocado, etc.)
Prepare the Beetroot: Peel and grate the raw beetroot. Squeeze out excess moisture using a clean kitchen towel.
Cook Quinoa: If not already cooked, prepare quinoa according to package instructions and let it cool.
Toast Sunflower Seeds: Toast the sunflower seeds in a dry skillet over medium heat until lightly golden and fragrant. Allow them to cool.
Combine Ingredients: In a large mixing bowl, combine the grated beetroot, cooked quinoa, toasted sunflower seeds, rolled oats, chopped red onion, minced garlic, ground cumin, ground coriander, smoked paprika, salt, and pepper.
Blend the Mixture: Transfer a portion of the mixture to a food processor and pulse until the ingredients are finely chopped and the mixture starts to come together. You want a slightly textured mixture for some bite.
Add the Egg: Return the mixture to the bowl and add the egg. Mix thoroughly to ensure even incorporation.
Shape the Patties: Divide the mixture into four equal portions. Shape each portion into a patty, pressing it firmly to hold its shape.
Cook the Burgers: Heat olive oil in a frying pan over medium heat. Once hot, add the beetroot burgers and cook for about 4-5 minutes on each side, or until they are nicely browned and cooked through. Alternatively, you can bake them at 180°C (350°F) for approximately 25 minutes on a baking tray lined with parchment paper.
Assemble the Burgers: Toast the burger buns if desired. Place a beetroot-quinoa burger on the bottom half of each bun and add your favourite toppings, such as lettuce, tomato, avocado, and condiments.
Serve: Place the top bun on each burger, and they’re ready to be served. Enjoy your flavorful beetroot-quinoa-sunflower seed burgers! Or serve them bun-less!
Beautiful Beatriz 🐝 delivering a bread-less beet burger to a hungry visitor.
These beetroot burgers are beautiful and packed with flavour and nutrients.
They’re a fantastic addition to your vegetarian or vegan repertoire.