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  • Gabi Frohlich

Inside Out Beet & Quinoa Burgers

Inspired by True Food Kitchen's Inside Out Quinoa Burger!


 


Inside Out Beet & Quinoa Burgers

Vegan, Gluten-Free, Nut-Free

Makes 8-10 Small Burgers


Ingredients

  • 1 heaping c sliced baby portobello mushrooms

  • c sliced cooked beets

  • ⅔ c chickpeas

  • 1 ¼ heaping c cooked tricolor quinoa*

  • ¼ c oat flour (or almond flour if not concerned about nut-free)

  • 1 ¼ tsp chili powder

  • ½ tsp smoked paprika

  • ½ tsp garlic powder

  • ½ tsp onion powder

  • ¼ tsp coriander

  • ¼ tsp salt

  • ⅛ tsp pepper

  • 2 flax eggs (or regular eggs if not concerned about keeping it vegan)

For Assembly

  • sliced avocado, greens of choice, hummus, or any of your favorite burger add-ins and/or condiments!


Directions

  1. Preheat oven to 400 °F and prepare a baking sheet with parchment paper.

  2. Add the mushrooms, beets, and chickpeas to a food processor and pulse until finely chopped and almost paste-like. You want there to still be a couple of pieces of mushrooms and chickpeas in there for added texture!

  3. Transfer the mixture to a bowl along with the rest of the ingredients. Fold together until evenly combined.

  4. Scoop ~3 tbsp of the mixture and use your hands to form small patties. Don't be concerned if the mixture feels a little wet.

  5. Bake for 12 minutes and allow to cool for 5-10 minutes before assembly. These guys are a bit delicate, but they should hold their shape and not immediately crumble upon eating.


Notes

*For extra flavor, cook the quinoa in veggie broth instead of water!

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