appetite magazine
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
  1. 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.
  2. To the bowl, add the quinoa, beetroot, flour, milled flaxseed and coriander and mix well. Season and set aside to bind for 10 mins.
  3. 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.
  4. 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.
  5. 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.
Recipe by appetite magazine at https://www.appetitemag.co.uk/beetroot-burgers-with-guacamole/