Beet and Quinoa Burger, served with a thick slice of chèvre cheese and a creamy horseradish sauce.
If there is one condiment that makes me excited about a meal, then it has to be horseradish! I just love the flavour of it and how it makes your nose tickle (or maybe that’s just me it happens too?)
So where the chef works they made a beef burger a while back with pickled beets, chevre, finished with a horseradish sauce. I really liked the sound of the combination that burger, but it gave me the idea of making a different kind of burger. Instead of using beef, why not use beets? Beet the beef you know! Ha. A beet burger with chevre and horseradish sauce. Bingo!
When I thought of how I wanted this beet burger to be like, I wanted the flavour of beet to be the prominent flavour, and I wanted the burger to have a good texture. For me, when making a veggie burger it needs to have texture. I tried a few variations, one with beans (tasted like the beans I used; tried with both chickpeas and black beans) using oats (tasted like mushed beets aka no texture). All these were nice, but did not live up to my expectations. Then the chef said to me “Why don’t you use quinoa?” as he usually makes veggie burgers with quinoa. And when I used quinoa, the flavour was still very beet-y and it had great texture! Jackpot! I should have asked the chef straight away how to make one.
Not only does the quinoa makes the burger extra filling, it’s also gives the burger the most amazing crispy outside which just makes this burger even more exciting on all levels!
I want to add, that when making this, take into the consideration that this burger mixture will hold, but it’s slightly fragile when its raw, but once its fried it really firms up! The best way to prepare these burgers I find, which is the way I always make them is to make them on the chopping board by forming them there straight on by pressing down, then cupping your hands around the burger and slightly press in up, all around the burger, and to later press it down. Repeat this until it has a nice shape and form. (I hope this make sense!) You can lift it up with your hands and place it straight in your hot frying pan, but to be on the safe side, I usually use a spatula to pick it up from the chopping board. Once it’s fried on one side, the burger will hold well! (You can also form them in your hands and place them straight into your frying pan) but it I find that this way is easiest and give the best looking burger too.
I think I’ve had this beet and quinoa burger like 5 times this week, and every time I’ve served this burger with rocket and a good handful of sprouts (can’t go wrong with sprouts on a beet burger!), chevre and horseradish cream. The chef also added a fried egg to his burger last time we had it, and that was uber delicious too! Great if you want to up your protein intake!
If you make this beet and quinoa burger, comment and let me know what you thought! Happy cooking!
- 200 g beetroot (about 3 small ones)
- 85 g (1/2 cup) uncooked quinoa
- 1 large egg
- 1 small garlic clove
- 2-3 tablespoon oat flour or potato flour
- 3 tbsp creme fraiche
- Horseradish to taste
- Salt to taste
- Burger bread of your choice
- Cook your quinoa according to instructions. Once cooked, leave to cool down slightly.
- While the quinoa is cooking, prepare the beets by peeling them and grate them finely on a box grater. Squeeze out the juice from the beets. They don't need to be completely dry, but it's good to try to squeeze out the majority of the juice.
- Place the beets in bowl together with minced garlic, egg, quinoa and seasoning and 2-3 tbsp flour, or more if the batter is too wet. You don't want the batter to be completely dry, but not too wet either. Divide into three portions and form them into a burger. (Note 1)
- Fry on medium heat in a little bit of oil for 4-5 minute on one side, turn gently (DONT FLIP!) and then for another 4-5 minutes on the other side.
- Serve with a slice of chevre, a dollop of horseradish sauce, rocket and sprouts.
- Combine all ingredients into a bowl. Add horseradish (Note 2) and salt.
2: As horseradish vary in strength, you need to add it accordingly your taste. You want the sauce to be pretty strong, as when it's served together with the burger and the chevre, the heat will be slightly diluted.