adfree-recipe

We use cookies

We use cookies to ensure you get the best experience on our website. For more information on how we use cookies, please see our cookie policy.

By clicking "Accept", you agree to our use of cookies.
Our cookie policy.

Beetroot and sweet potato burgers
0 Likes
Prep Time:
25 minutes
Cook Time:
30 minutes
Total Time:
55 minutes
Satisfy vegetarian friends with a simple and delicious beetroot and sweet potato burger.
Ingredients:
  • 125.00 ml tri-coloured quinoa
  • 3 brown onions
  • 27.30 gm extra virgin olive oil
  • 2 garlic cloves, crushed
  • 260g beetroot
  • 1 1/2 tsp ground coriander
  • 1/4 tsp ground chilli
  • 1 egg, lightly beaten
  • 50.00 gm rolled oats
  • 200g orange sweet potato, peeled, cut into 12 x 5mm-thick slices
  • Olive oil cooking spray
  • 20.00 ml white balsamic vinegar
  • 50g baby spinach
  • 4 cape seed rolls, split, toasted
  • 62.50 ml low-fat Greek yoghurt
Instructions:
  • Prepare the quinoa according to the packet instructions, then allow it to cool.
  • Finely chop half of 1 onion, then slice the rest and set aside.
  • In a large frying pan over medium-high heat, heat 2 teaspoons of oil. Add finely chopped onion, garlic, and beetroot. Cook for 6 to 8 minutes until onion is softened, stirring occasionally. Stir in coriander and chilli and cook for another minute until fragrant. Remove from heat and let cool.
  • Combine the beetroot mixture, quinoa, egg, oats, salt, and pepper in a large bowl. Mix thoroughly until combined. Shape the mixture into 4 patties and place them on a large plate. Cover and refrigerate for 20 minutes until firm.
  • Preheat the oven to 200C/180C fan-forced. Line a large baking tray with baking paper. Place a wire rack on another large baking tray. Arrange the patties on the lined tray and the potato slices in a single layer on the wire rack. Spray with oil, then season with salt and pepper. Bake them for 20 minutes until the potato is golden and crisp, and the patties are firm.
  • Heat the remaining oil in a frying pan over medium heat. Add the sliced onion and cook, stirring occasionally, for 10 minutes until they turn golden. Stir in the vinegar and cook for an additional 2 minutes.
  • Stack the spinach, patties, potatoes, and onions on the bottom halves of the rolls. Spoon a dollop of yogurt on top, then cover with the top halves of the rolls. Enjoy your delicious sandwiches!

Similar Recipes