Beetroot Burger – A moreish veggie burger with amazing flavour and great texture! Here the burger is served with a thick slice of goat cheese (beetroot + goat cheese = match made in heaven!) and finished with a creamy horseradish sauce.
Beat the meat with this beetroot burger!
A good way to start eating more vegetarian food is to swap your meat burger for a veggie burger! Veggie burgers are truly incredibly satisfying and when made right, you won’t miss the meat!
To make a satisfying veggie burger there is one thing that’s essential and that is TEXTURE! It’s all about a good texture! No one wants to tuck into a veggie burger with the texture of mushy hummus! This beetroot burger has a good texture thanks to quinoa which adds a nice bite to the burger! Quinoa does not only add great texture but also helps to make the burger perfectly crisp on the outside then fried! Quinoa also lends itself great to other flavours, so the beetroot flavour really shines in these burgers! And thanks to the beetroot these burgers also have the most gorgeous magenta colour that will be a feast for your eyes!
Beetroot Burger – Tips and tricks
Veggie burgers can be a little bit more fragile than a meat burger. Below are a few trips on how to make a burger with an even shape that holds well
- Oil your hands before forming the burgers. This will make it easier to shape them.
- Form them straight on the chopping board – Do this by placing mixture for one burger on the chopping down. Press the mixture down slightly, then cup it with your hands around the burger and slightly press in up, all around the burger, whilst moving your cupped hands around the burger, and press it down again. Repeat this until it has a nice shape and form. This method gives a more even burger with even sides and and even top and bottom.
- Transfer the burger to the frying pan with the help of a spatula!
- Once in the frying pan, leave it to cook for a few minutes and don’t move it around! You want the burger to get a nice surface before you turn it around. This goes for anything to cook, meat or veggie burger.
- When you flip the burger, be gentle!
Beetroot Burger – Nutrition facts
- Protein: Quinoa is a good source of protein and a source of plant based complete protein! This means that it contains all amino acids your body needs in the right ratios! Quinoa is also an excellent source of other nutrients you need such as copper, zinc and manganese to name a few.
- Folate: Beetroot is an excellent source of folate! Folate is a B-vitamin and is important for cell division and helps to prevent birth defects of the baby’s spinal cord and brain. It can also help to prevent cardiovascular disease. Folate is also important for several processes in the body, such as for the production and maintenance of new cells in your body. It’s also a key player in the production of red blood cells, which helps to transports oxygen from the lungs to all the cells in the body!
- Magnesium: Helps to relax your muscles and body. Important for nerve signalling, muscle function, protein synthesis and for healthy bones and teeth!
- Betalain: Betalain is the pigment that gives beet its deep purple hue. It’s used as a food dye and may ever colour our urine after consumption. Betalain have shown to have anti-inflammatory properties and can decrease oxidative stress. This can help to keep your body strong and healthy!
- Dietary fibre: Fibre is something many eat to little of! Dieteary fibre helps to keep your blood sugar balanced, keep you fuller for longer and can have a positive effect on blood lipids! Also helps you to stay regular and feeds the gut microbiota!
Looking for more beetroot recipes? Check out these recipes!
- Beetroot Pesto
- Roasted Beetroot with Halloumi
- Baked Feta with Beetroot Salsa
- Beetroot Soup with Garlic Chickpeas
If you make this recipe, comment and rate it! And take a picture and @nutritionstmeetchef on Instagram!
Beet the meat with this beetroot burger! A veggie burger with great texture, flavour and a beautiful magenta colour!
- 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 / greek yogurt
- 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.
- I find that the easiest way to do this is to do it on the chopping board, by pressing down and cup your hands around the burger to give it the nice edge and even shape and then with the help of a spatula transfer the burger over to the frying pan.
- 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.
- If horseradish cream is not your thing, or you don't/can't eat dairy you can serve these burgers with sliced avocado instead!