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Spring Recipe: Beet & Quinoa Burgers

Graphic Credit @ Camilla Akrans for Eat Wonderful

Veggie and vegan burgers are all the rage, but just how wholesome are individuals meat alternatives youre reaching for? The finest way to be sure youre receiving the most vitamins and minerals out of your foodstuff is to make your possess, from refreshing, seasonal ingredients. Quinoa burgers are a tasty and healthier choice to beef burgers. Quinoa is a gluten-cost-free, large-protein grain, which would make it a great vegetarian choice for these who want to lower their meat intake or follow a plant-dependent diet regime, with out lacking out on nutrients. Beetroot is one particular of my spring hero ingredients, recognized as the liver detoxifier for the reason that of its betalains that can boost liver purpose. You can obtain out more about the quite a few advantages of beetroot in my ebook Take in Wonderful.

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What are the Dietary Added benefits of Quinoa Burgers?

Quinoa is wealthy in protein, fibre, and important vitamins and minerals. It is a rare example of a total protein, which suggests it incorporates all nine important amino acids that the physique demands for progress and repair. It is also a great supply of iron, magnesium, phosphorus, and manganese, which are crucial for sustaining wholesome bones, muscles, and organs. Seems far too healthy to be mouth watering, appropriate? Combine quinoa with beetroot, aubergine, garlic and oats and youll have an indulgent, tasty burger thats fantastic for meal events!

Are you marketed? Look at out my Beet & Quinoa Burgers Recipe from Try to eat Attractive, under.

Beet & Quinoa Burgers Recipe

Would make 4 BURGERS
260 Energy For every BURGER

60g quinoa
5 tbsp floor flaxseed
6 tbsp warm h2o
1 aubergine, chopped
3 medium-sized cooked beetroots, grated
2 garlic cloves, finely chopped
90g gluten-no cost rolled oats
Oil, for cooking
Sea salt and black pepper
TO Serve
4 slices of buffalo mozzarella
4 substantial spinach or lettuce leaves

  1. Place the quinoa in a pan and pour in 180ml drinking water. Bring to the boil, then simmer for 1520 minutes or until finally tender.
  2. Add 2 tablespoons of the flaxseed to a smaller bowl with the heat h2o, stir collectively and established aside.
  3. Steam the aubergine for 5 minutes until finally tender more than enough to pierce with a fork, then transfer to a food processor and whizz until eventually easy. Area in a bowl and set apart.
  4. Now blitz the beetroot. Include the garlic, oats and final 3 tablespoons of flaxseed. Pulse to combine, then transfer to a huge bowl. Incorporate the soaked flaxseed and aubergine and season. Mix with each other to sort a dough.
  5. Form into four burgers, then position on a baking paper-lined tray. Chill in the fridge for at least an hour.
  6. Pour oil into a frying pan over a medium heat. When incredibly hot, insert the burgers and sear on just about every aspect for 34 minutes.
  7. Top rated with a slice of mozzarella and wrap in a leaf to serve.

Far more SPRING RECIPES: Bakes Aubergine | Seaweed Nori Rolls | Spring-Pleasant Fritatta

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