Loaded Beet Burgers
Ingredients
- 2 raw beetroots, peeled & grated
- 60g finely chopped mushrooms
- 1/2 an onion, diced
- 1 garlic clove, crushed
- 30g walnuts, finely chopped
- 2-3 tbsp oat flour (make your own by blitzing some oats in a food processor)
- 150g quinoa, cooked
- 1 tbsp tamari or soy sauce
- 1/2 tsp miso paste (or sub with extra tamari/soy sauce)
- 1/2 tsp chilli powder
- 1/2 tsp cumin
- 1/4 tsp paprika
- salt & pepper
Preparation
Line a baking tray with baking parchment
Grate the beetroot ad place in a tea towel (one you don’t mind turning pink!) or strong kitchen roll
Over the sink, squeeze out as much of the beetroot juice as possible and then tip into a bowl
Add the miso and mix through until combined
In a small pan, fry the onion and garlic until soft and fragrant
Add the mushrooms and stir fry until cooked
Add them to the beetroot
Follow with the cooked quinoa, walnuts and tamari
Stir thoroughly
Then add all of the spices and thoroughly combine
Add 2 tbsp of oat flour and combine
The mixture should be only slightly sticky but not enough to coat your hands
If the mixture is a bit too wet then add the 3rd tbsp of flour
Split the mixture into 4 (about 100g per pattie) and roll into balls making sure you squeeze the mixture together so they become compact
Place each one onto the lined tray and press/shape each ball into patties that are about 1
Inches thick
Refrigerate for an hour (or more if you have time)
Preheat the oven to 180c/gas mark 4 and bake for 25-30 mins, flipping half way through
