It’s 2017: the year when a burger can be tempting, delicious AND good for you. This beetroot and quinoa burger is nutritious and flavourful, and is a yummy vegetarian option.
Ingredients
100g quinoa
220g kidney beans, drained
1 red onion, chopped
2 cloves crushed garlic
1tbsp tomato purée
50g fresh breadcrumbs
150g cooked beetroot, mashed
1tsp paprika
1tbsp Worcestershire sauce
1tsp cumin
1tbsp chopped parsley
Additional: bread rolls, guacamole and soft salad leaves
METHOD
1. Preheat the oven to 190°C. Line a baking tray with baking paper or foil.
2. Rinse the quinoa and cover with water in a pan. Boil and simmer for 20 minutes.
3. Drain the quinoa and add it into a bowl with the rest of the ingredients. Mix together with your hands and shape into six burgers.
4. Space the burgers out evenly on the baking tray and bake for 12-15 mins.
5. Serve in rolls with guacamole and soft leaves.
Served up with the Katie Alice Festival Folk Collection.
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