These Quinoa Beet Burgers will hold their own at any BBQ! They are gluten-free and full of plant protein. Top with mango and avocado for a filling and satisfying main dish!
– 3/4 cup uncooked quinoa – 2 TBS flaxseed meal + 5 TBS water – 1 small yellow onion – 3 cloves garlic – 1 beet – 3 large Medjool dates – 1 cup walnut pieces – 1/4 tsp cayenne pepper – 1/2 tsp cumin – 3 TBS corn meal – Whole wheat buns, avocado slices, mango, and salad greens for serving
Add quinoa to a small pan with 1 and 1/2 cups of water over medium heat. Bring to a boil, cover, and reduce heat to low. Let cook until all water is absorbed (15 minutes)
With flax “egg” set aside, add 1 TBS of oil into a skillet. Sauté onion & garlic for 5 minutes. Add to your food processor along with quinoa, beets, dates, walnuts, salt, cayenne, cumin, and corn meal. Pulse thoroughly until combined.
Stir flax egg into burger mixture. Add a little oil back to your skillet (or use a grill pan if you have one), and heat to medium-low. If you’d prefer to cook in the oven, heat it to 350 degrees F.
Using a 1/3 cup measurement, scoop out patties. Place a few at a time onto skillet and let cook for 5-6 minutes per side. Serve on a bun with avocado, mango, and arugula.
Check out the full recipe on garlic-head.com!