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Beet and bean burger
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Prep Time:
20 minutes
Cook Time:
20 minutes
Total Time:
40 minutes
Vibrant beetroot adds flavor and nutrients to these colorful veggie burgers.
Ingredients:
  • 27.30 gm Extra Virgin Olive Oil
  • 1 small brown onion, finely chopped
  • 1 carrot, peeled, coarsely grated
  • 1 small beetroot, peeled, coarsely grated
  • 14.00 gm korma curry paste
  • 750g can four bean mix, rinsed, drained
  • 125.00 ml (loosely packed) fresh coriander leaves
  • 20g (1/4 cup) quinoa flakes
  • 40.00 ml quinoa flakes, extra
  • 2 wholegrain (or sourdough) rolls, split, toasted
  • 80ml (1/3 cup) beetroot tzatziki
  • Baby spinach leaves
  • 1 Lebanese cucumber, sliced into ribbons
  • Microherbs, to serve
Instructions:
  • In a non-stick frying pan over medium heat, heat 2 tsp of oil. Sauté onion for 5 minutes until softened. Stir in carrot and beetroot and cook for 2 minutes. Add curry paste and cook for 1 minute until fragrant. Allow the mixture to cool completely before proceeding.
  • Combine bean mix and coriander in a food processor until coarsely chopped. In a bowl, mix onion mixture, bean mixture, and quinoa using your hands until well combined. Shape the mixture into 4 flat patties. Press the patties into extra quinoa on a plate to lightly coat them.
  • In a large frying pan over medium-high heat, heat the remaining oil. Cook the patties for 3-4 minutes on each side until they turn golden brown. Place the patties on a paper towel to drain.
  • Spread a layer of refreshing tzatziki on the roll bases, then add a handful of fresh spinach leaves, mouthwatering patties, crisp cucumber slices, and fragrant herbs. Finally, crown it all with the remaining roll tops to create a delicious sandwich.

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