Food & Wine
Vegetarian beetroot burger with avocado
The main ingredients for a veggie burger are practically the same every time, but it’s the cooking method that really turns things upside down. They key here is roasting the ingredients so they retain their juicy flavours.
Ingredients:
- 2 cups beet root, peeled and cut into cubes
- 1 cup red quinoa (white is just as fine), cooked
- 1 onion, finely diced
- 2 garlic cloves, crushed
- 1 tsp coconut oil, melted
- 2 tsp lemon juice
- ¼ tsp chilli flakes
- 1 tsp pink Himalayan salt
- 1 tbsp olive oil
- 1 egg
- 2 tbsp wholemeal bread crumbs
- 1 tbsp flax seeds
- 4 Wholemeal buns
- 1 bunch of parsley, finely chopped
Dressing
- 1 ripe avocado
- 2 tbsp tahini
- 3 tbsp lime juice
- 1 garlic clove
- ¼ tsp pink Himalayan salt
Method:
- Preheat the oven to 175°C.
- Place the beetroot cubes on a baking ton lined with baking paper. Rub with olive oil and roast for 30 minutes.
- Remove from the oven and set aside to cool.
- Place the roasted beets in a food processor and pulse two or three times – making sure there’s still plenty of texture for moulding into burger patties.
- Transfer the beets into a large bowl, add all the other ingredients and stir to combine. Add as many bread crumbs as you need for the right texture.
- With slightly wet hands, shape the burgers and place them on a lined baking sheet.
- Bake in the oven for 15 minutes on one side, then flip over and bake for 15 more minutes.
- Still with slightly wet hands, shape the burgers and place them on a lined baking sheet.
- Bake in the oven for 15 minutes on one side, then flip over and bake for 15 more minutes.
- While the burgers are baking, prepare the dressing. Simply place all the ingredients in the food processor and process to obtain a creamy sauce.
- Assemble the burgers immediately after removing from the oven.
- Cut the bun in halves, spread bun bases with dressing, add the beet burger, top generously with avocado dressing, parsley and put on the bun top. Serve immediately.
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