Beetroot and Buckwheat Veggie Burgers
Ingredients
Burger patties
- 2 cups beetroot, diced
- 1 cup cooked buckwheat
- 2 Tbsp rolled oats
- 1 red onion, finely chopped
- 2 Tbsp tahini
- 1 Tbsp tamari sauce
- 2 tsp lemon juice
- Chilli flakes
- 1 tsp salt
Spicy dip
- 1 medium ripe avocado
- 1/4 cup fresh dill, chopped
- 2 spring onions, thinly sliced
- 1 clove garlic, minced
- 1/2 medium jalapeno, chopped
- Juice of one lemon
- Salt & pepper to taste
Preparation
Preheat the oven to 180°C and line a baking tray with parchment paper.
Place the diced beetroot on the baking tray, drizzle with olive oil, and roast for 30 minutes. Remove from the oven and set aside to cool.
Place the cooled beetroot in a food processor with the buckwheat, oats, onion, tahini, tamari sauce, lemon juice, chilli flakes, and salt, and pulse to combine without overprocessing.
Shape the mixture into burger patties using slightly wet hands.
Heat a large non-stick frying pan over medium-high heat, add some olive oil, and cook the patties for five minutes on each side or until golden.
Dip
Mash the avocado with a fork in a medium bowl.
Stir in the dill, spring onions, garlic, jalapeno, lemon juice, salt, and pepper.
Assembly
For roasted kale, drizzle kale with olive oil and bake in the oven at 180°C for 10 minutes.
Divide the burger buns and top with roasted kale, patties, spicy avo dill dip, pesto, and vegan mayo.
Notes
Fresh beets are better than pickled ones as they are adaptable and can be roasted, grated, shaved, or used in dishes like hummus and pesto.
Beetroot juice can be used as a natural pink coloring for meringue and cakes.
