Ingredients with Measurements:
- 2 cups cooked beetroot, mashed
- 1 cup cooked quinoa
- 1/2 cup cooked dulse seaweed, chopped
- 1/2 cup breadcrumbs
- 1/4 cup chopped onion
- 2 cloves garlic, minced
- 1 tsp smoked paprika
- 1 tsp ground cumin
- 1/2 tsp salt
- 1/4 tsp black pepper
- 2 tbsp olive oil
- 4 burger buns
- Optional toppings: lettuce, tomato, avocado, vegan mayo
Special equipment needed:
- Food processor
Step-by-step instructions:
1. In a food processor, pulse the cooked beetroot until it is mashed but still has some texture.
2. In a large bowl, combine the mashed beetroot, cooked quinoa, chopped dulse seaweed, breadcrumbs, chopped onion, minced garlic, smoked paprika, ground cumin, salt, and black pepper. Mix well.
3. Form the mixture into 4 equal-sized patties.
4. Heat the olive oil in a large skillet over medium heat.
5. Add the patties to the skillet and cook for 4-5 minutes on each side, or until golden brown and crispy.
6. Toast the burger buns if desired.
7. Assemble the burgers with the patties and any desired toppings.
Time:
Preparation time: 20 minutes
Cooking time: 10 minutes
Temperature:
Medium heat
Serving size:
4 burgers
Nutritional information:
Calories: 350
Fat: 12g
Carbohydrates: 47g
Protein: 12g
Fiber: 9g
Substitutions for ingredients:
- Cooked lentils or black beans can be substituted for the quinoa.
- Any type of seaweed can be substituted for the dulse.
- Panko breadcrumbs can be substituted for regular breadcrumbs.
Variations:
- Add grated carrot or zucchini to the mixture for extra veggies.
- Top the burgers with vegan cheese or caramelized onions for added flavor.
Tips and tricks:
- Make sure the patties are well-formed and compact so they hold together while cooking.
- Use a non-stick skillet or a well-oiled skillet to prevent sticking.
Storage instructions:
- Store leftover patties in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
- Reheat the patties in a skillet over medium heat until heated through.
Presentation ideas:
- Serve the burgers on a platter with a side salad or sweet potato fries.
Garnishes:
- Top the burgers with sliced avocado, tomato, or lettuce.
Pairings:
- Serve the burgers with a side of coleslaw or roasted vegetables.
Suggested side dishes:
- Sweet potato fries
- Roasted vegetables
- Side salad
Troubleshooting advice:
- If the patties are falling apart while cooking, try adding more breadcrumbs or forming them into tighter patties.
Food safety advice:
- Make sure the beetroot and quinoa are fully cooked before using in the recipe.
Food history:
- Beetroot burgers have become a popular vegetarian and vegan alternative to traditional meat burgers.
Flavor profiles:
- The sweetness of the beetroot is balanced by the smokiness of the paprika and the saltiness of the dulse seaweed.
Serving suggestions:
- Serve the burgers with a side of coleslaw or roasted vegetables.
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