Beetroot and quinoa burgers

These nutrient-dense patties are a colourful alternative to traditional beef burgers.


Patties 250 grams cooked beetroot, mashed 1 cup cooked quinoa 2 tablespoons almond meal 2 tablespoons gluten free plain flour 1 tablespoon dukkah 1 teaspoon minced garlic 1 teaspoon cumin 1 teaspoon paprika 2 eggs salt and pepper to taste Burgers 4 gluten free wholegrain buns 1 avocado 1 tablespoon lemon juice salt and pepper to taste 1 cup rocket 4 slices pumpkin, three-centimetres thick


Preheat the oven to 170°C. Combine all the ingredients for the patties in a large bowl and mix well. Form four thick patties with the mixture and place on a lined baking tray. Place the pumpkin slices in a microwave-safe bowl, add a tablespoon of water and cover with cling film. Pierce the cling film twice with a fork and then microwave for three minutes. Place the pumpkin alongside the patties on the tray and bake for 20 to 25 minutes. Meanwhile, mash the avocado with lemon juice and salt and pepper to taste. Once the patties are ready, build the burgers: cut a bun in half and top one slice with avocado, rocket, a beetroot pattie and pumpkin then cover with the other slice. Repat for the remaining three buns.

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