Beetroot burgers with guacamole
Serves: 4
Ingredients
- 1 tbsp olive oil
- 1 red onion, finely chopped
- 1 tsp fennel seeds
- 2 garlic cloves, crushed
- 200g cooked quinoa
- 200g cooked beetroot, peeled, finely grated or
- very finely chopped
- and drained
- 50g plain flour
- 2 tbsp milled flaxseed
- ½ small bunch coriander
- (+ more to garnish)
- For the guacamole (optional):
- 1 avocado, peeled and cubed
- 1 tbsp chopped parsley
- 2 tbsp lemon juice
- 1 garlic clove, minced
- ½ tsp hot smoked paprika
- ½ tsp salt
- To serve:
- 4 burger buns, vegan mayo,
- sliced tomato, sliced red onion, sliced avocado (instead of the guacamole if you prefer), rocket, coriander
Method
- Heat the oil in a frying pan over a medium heat. Add the onion, fennel seeds and garlic and sauté for about 10 mins until the onions are softened and colouring. Remove from heat and place the mixture in a large mixing bowl.
- To the bowl, add the quinoa, beetroot, flour, milled flaxseed and coriander and mix well. Season and set aside to bind for 10 mins.
- Heat the oven to 220C/Gas 7 and grease a baking tray. Divide the mixture into four and shape each with wet hands into a ball and then flatten into a patty shape. Gently place the patties on the tray and cook for 15 mins, then turn and cook for a further 10 mins.
- Meanwhile, if you’re having guacamole, place the ingredients in a bowl and mash coarsely with a fork and set aside until you’re ready to serve.
- When cooked, place the burgers in the buns with the guacamole or sliced avocado, sliced tomato and red onion, vegan mayo, rocket and coriander and serve.
