Beetroot and Quinoa Burger

Billy Trenerry
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We're always getting asked for the recipes for our burgers at Archie Bronws! So as promised here's the recipe for our delicious beetroot and quinoa burger from our last menu. This burger is full of protein and other nourishing goodies for your body, but still hits the mark for that satisfying burger need! We serve ours with fermented chilli sauce and pickles but the choice is your. And lets not forget it's vegan and gluten free

INGREDIENTS makes 12 burgers

  • 250g quinoa
  • 500g new potatoes
  • 500g raw beetroot
  • 1 bunch of dill
  • 1 red chilli
  • 2 tsp ground ginger
  • 2 tsp chinese 5 spice
  • 50ml tamari
  • 50ml olive oil
  • salt and pepper to taste

METHOD

  • Start off by cooking the quinoa. Place into a large sauce pan and cover with double the volume of water. Bring to the boil and then reduce to a simmer. Stir the quinoa occasionally to prevent it sticking to the bottom of the pan. After roughly 10 minutes the liquid should be absorbed and the quinoa cooked. Once your happy that the quinoa is cooked cover the pan and leave it to steam for a couple more minutes. Now remove the lid and place the quinoa into a large mixing bowl to cool down.
  • Now wash the new potatoes and cook in a pan of boiling salted water. Once cooked cool under cold water, drain and mash to a smooth texture. Once mashed add the potato to the quinoa.
  • Next peel and wash the beetroot. Once prepeared grate the beetroot and place into the mixing bowl with the mashed potato and the quinoa.
  • Finely chop the chilli and the dill and add to the mix.
  • Finally add the ginger, chinese 5 spice, olive oil and tamari.
  • Give all of the ingredients a good mix and then place into a fridge for a couple hour. This will make it easier to form the burgers.
  • You can either bake or fry these burgers and once cooked they freeze really well. If baking pre heat your oven to 180 c and cover a baking sheet with baking paper and lightly coat with oil.
  • We use a chef's ring to mould the burgers into shape but you can also do this by hand.
  • If baking place the burgers onto the baking sheet and cook for 20 minutes. Take the burgers out and turn them over and cook for a further 10 minutes.
  • If frying cook a few at a time (don't over crowd the pan), cook until a good golden crust has formed before turning and repeating the process on the other side. 
  • When you're ready to serve your burgers toast a bread bun and build your burger with your choosen accompaniments.