Ingredients

The following ingredients have 8 Servings
  • 1 white onion, diced (approx. 1.5 cups, 200 g)
  • 3 cloves garlic, minced
  • 3 small beets, peeled and grated (approx. 3 cups, 360 g)
  • 1 cup cooked quinoa (150 g)
  • 2 tbsp ground flax (12 g)
  • 1 cup oats (100 g)
  • 1/4 cup fine breadcrumbs (25 g, use gluten-free if needed)
  • 1 tbsp balsamic vinegar
  • 1 tsp cumin
  • 1 tsp coriander
  • 1 tsp sea salt

Instruction

  • If you don’t have cooked quinoa on hand, start preparing that now. Cook according to package instructions or bring 1 cup of water to a boil, add 1/2 cup quinoa, cover and reduce to a light simmer and cook for 15 minutes. Remove from heat, let sit for 5 minutes then fluff with a fork.
  • Add the diced onion, garlic and grated beet to a pan and cook for 7-8 minutes until softened.
  • While they’re cooking, add the oats to a food processor and process into flour. It’s okay if it’s a little grainy, it doesn’t have to be super fine.
  • e: Add the rest of the burger ingredients to the food processor, including the cooked beet mixture and mix until well combined. It should be quite smooth but not totally processed, a few chunky bits and bites are ok.
  • Use your hands to shape the mixture into 8 patties.
  • Heat a non-stick pan over medium heat and add some non-stick cooking spray. Add the patties and cook for about 5-10 minutes per side. I kept flipping them over for about 15 minutes until they were nice and crisped on the outside. Just make sure the pan isn’t too hot so you don’t burn them.
  • Enjoy hot on a toasted bun with your favourite toppings like lettuce, onion, cheese and tomato.