The quinoa and beetroot burgers that I am going to prepare are a quick and healthy option for your lunches and dinners. We are going to use quinoa and beetroot (or Canarian beetroot) for the base, but we will also add some spices to give them flavor, peanuts to give them a crunchy touch and oats to make the dough stick. These are delicious vegan quinoa and beetroot burgers with a soft texture and a beautiful color. The good thing is that if you don’t want to cook them right away you can freeze them and cook another time.
Ingredients to make Quinoa and Beet Burgers:
- 2 beets (or beets) cooked
- ½ onion
- 1 teaspoon garlic powder
- ½ teaspoon cumin powder
- 2 tablespoons oat flakes or oatmeal
- 1 handful of peanuts
- ½ cup cooked quinoa
- ½ teaspoon of salt
How to make Quinoa and Beet Burgers:
- Put the peanuts and the rolled oats in the blender glass. Beat at high speed until a kind of flour remains, although the peanuts do not have to be completely crushed
- Cut the beetroot and onion into pieces and put them in the blender jar.
- Also add the garlic powder, the cumin and beat again until a homogeneous mixture remains.
- Transfer the mixture from the blender to a bowl and add the cooked quinoa, stir to integrate the ingredients well.
- Take portions of dough with your hands and form the beet and quinoa burgers.
- Trick: You can do it with the help of a special mold for hamburgers as I have done.
- Cook the quinoa and beetroot burgers in a pan or griddle with hot oil on both sides until lightly browned or in the oven for 20-30 minutes at 180 degrees
