Sweet & Spicy Quinoa Beet Burgers with Mango & Sprouts

Recipe type: Burger, Vegetarian, Gluten Free, Vegan Friendly

Prep time: 25 mins

Cook Time: 15 mins

Total Time: 40 mins

Vegetarian quinoa beet burgers with sweet and spicy flavors. Naturally gluten free! Delicious topped with sweet mango, creamy avocado & sprouts!

Ingredients:
  • 3/4 cup uncooked quinoa
  • 2 tablespoons flaxseed meal
  • 5 tablespoons water
  • 1 tablespoon coconut oil, divided
  • 1 yellow onion, diced
  • 1/2 cup chopped and peeled beets (about 1 beet)
  • 4 large pitted Medjool dates, finely chopped
  • 1 cup walnuts or pecans, whatever you prefer
  • 1/2 teaspoon sea salt
  • freshly ground black pepper
  • 1/4 teaspoon garlic powder
  • 1/4 teaspoon cayenne pepper
  • 1/4 teaspoon ground coriander (can sub cumin)
  • Oat flour or GF breadcrumbs, if necessary
  • 5 slices of cheese
  • 5 whole grain or gluten free buns or lettuce wraps
  • For topping: Sliced mango, avocado & sprouts

Preparation:

  1. Place 3/4 cup quinoa and 1 1/2 cups water in a small sauce pan over high heat, bring to a boil, then cover, reduce heat and cook for about 15 minutes or until all the water has been absorbed by the quinoa. Allow the quinoa to cool for 5-10 minutes.
  2. In a small bowl, mix together flaxseed meal and 5 tablespoons of water to form a flax egg. Place mixture in fridge until ready to use so that it has time to gel up (to become egg-like).
  3. While the quinoa is cooking, add 1 teaspoon of coconut oil to a medium skillet and place over medium high heat. Add onions and saute until translucent, about 4 minutes.
  4. Next add in cooked quinoa, onion, chopped beets, dates, walnuts, salt, pepper, garlic powder, cayenne pepper and coriander to a food processor and pulse 10-15 times until the mixture resembles ground beef. Transfer to a bowl and add in your flaxseed meal. If the mixture feels to wet and sticks to your hands, add a little oat flour or breadcrumbs. Start with a few tablespoons and gradually increase until the mixture is no longer sticky. Form into 6 patties, about 1/2 inch thick. Each patty will be about 1/3 cup of the mixture.
  5. Heat a nonstick skillet over medium heat and add the remaining coconut oil. Add the patties to the oil, two at a time if your pan is on the smaller side (this makes them easier to flip), and cook for about 4-6 minutes or until patties are golden brown, then gently flip and cook for an additional 4-5 minutes. Add the cheese a minute or two before taking off the heat.
  6. Serve burgers on buns or lettuce wrap and garnish with mango, avocado and sprouts. Makes 6 burgers.

Recipe Credits:
http://www.ambitiouskitchen.com/2016/03/quinoa-beet-burgers/

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