Looking for an interesting new veggie burger recipe to try out?
Have I got a deal for you.
This burger patty is full of beets, chickpeas, quinoa and quinoa flakes. It is extremely hearty and filling yet still delicious enough to satisfy almost any burger craving.
I am in love with the color of it as well. Most veggie burgers are brown and boring, this one is quite pretty with its deep red color.
Beet and Quinoa Burger
3 medium beets
1 small onion, finely diced
2 cloves garlic, finely diced
2 Tbsp red wine vinegar
1 can (14 oz) chickpeas, rinsed and drained
1 cup cooked quinoa
1 Tbsp chives, finely diced
juice of 1/2 a lemon
1/4 cup quinoa flakes
Preheat oven to 400. Line a cookie sheet with parchment paper. Set aside.
Peel the beets and grate them on a box grater (or in a food processor using the grater blade).
Spray a large frying pan with cooking spray, place over medium heat. Place the grated beets in the pan. Add in the onion and garlic and stir to combine. Cover and cook for about 5 - 10 minutes - until beets are softened.
Scrape beets into a bowl, return frying pan to stove and deglaze with the vinegar. Add that to the beets.
In another bowl, slightly mash chickpeas with a potato masher or fork - it should still be fairly chunky. Stir the mashed chickpeas, cooked quinoa, chives, lemon juice, egg, and quinoa flakes into the beet mixture. Using your hands (or the potato masher) squish everything together until well combined. (It actually quite resembles raw hamburger at this point!)
Form into 6 equal size patties and place on prepared cookie sheet.
Bake at 400 for 10 minutes. Very carefully flip the burgers over.
Bake for another 10 minutes.
Remove from heat and top with cheese, if desired.
Return to oven for another 1 - 2 minutes, until cheese is all melty.
Serve on your favorite bun with your favorite toppings. I really like the little-bit crusty multi grain buns with the seeds to add a bit of crunch.
Looks yummy, right?
Want even better news? According to Myfitnesspal per patty is:
Calories - 189
Carbs - 34
Fat - 3
Protein - 8
Couple of notes -- Don't have red wine vinegar? Use plain vinegar.
Don't have quinoa flakes? Use oats.
We topped our burgers with havarti cheese, fried mushroom and onions, a little lettuce, tomato, and some ketchup and mustard. Sue didn't want tomatoes on hers because it makes the burger "too slippery".
Harumph is what I say. Burgers need tomato.
Anyway...you definitely need to give these a try if you are tired of your "usual" veggie burger.
They may just become your new favorite.