A couple of summers ago, my boyfriend and his mum took me to a lovely little restaurant in Wimborne, Dorset, called The Tickled Pig. Every dish on the menu sounded better than the last and I struggled to choose between a few favourites, but in the end I settled on the beetroot burger as it struck me as rather unusual. I had never heard of a beetroot burger before, but the idea of a crispy beetroot patty topped with tomato salsa and a side of triple cooked chips sounded delicious. And it really was! So good in fact that I’ve spent the last 2 years trying to recreate it, eating every beetroot burger I could get my hands on. I’ve found some good alternatives in restaurants and have made one or two at home using various recipe books, but nothing quite matched that first taste. So I tried and tested several recipes of my own, adding carrot and feta and different types of beans, and after two years of experimenting I have finally cracked it! Introducing my beetroot and quinoa burgers…
Makes 8-10 burgers, depending on size
- 150g raw beetroot, grated
- 100g quinoa
- 1 tin black beans, washed and drained
- 1 egg yolk
- 2 tbsp spelt flour (or any other alternative)
- ½ red onion, finely chopped
- 2 garlic cloves, crushed
- 1 tsp cumin
- ½ tsp smoked paprika
- ½ tsp chilli flakes
- Salt and pepper
- Burger buns (I like the Genius gluten-free seeded ones, but you can use any preferred alternative)
- A few slices of red onion
- Iceberg lettuce
- A couple of cherry tomatoes, cut in half
- A good dollop of my homemade tomato ketchup (click here for the recipe)
- Preheat the oven to 200°C (180°C fan). If you would prefer to fry the burgers, follow step 7.
- Rinse the quinoa in cold running water and place into a saucepan. Fill the saucepan with water so that there’s twice as much water as there is quinoa, and bring to the boil. Once boiling, reduce to a simmer and cook for 20-25 minutes.
- Meanwhile, add a little oil to a frying pan and cook the red onion on a low heat for a few minutes. Add the garlic, spices and a good pinch of salt and pepper and cook for another minute or two until the onion is soft. Remove from the heat and allow to cool.
- Once the quinoa is cooked, drain any excess water in a sieve and allow to cool for a few minutes.
- Place the black beans into a large mixing bowl with a little salt and pepper and roughly mash. Add the onion and spices and mix well. Tip in the beetroot, quinoa, egg yolk and flour and stir until fully combined.
- To make a patty, simply grab a handful of the mixture and roll into a ball. Place onto a greased baking tray and press down in the centre so that the mixture flattens out. I tend to make mine a couple of centimetres thick but you can make them thinner if you prefer. Brush the top of each one with a little oil and pop them in the oven for 25-30 minutes.
- If you’d rather fry them, simply heat some oil in a pan and cook for 5 or so minutes on each side until heated through and crispy on the outside.
- Once cooked, assemble your burgers. Layer some iceberg lettuce onto the bun, pop the beetroot burger on top, add the tomatoes and red onion and finish off with a good dollop of homemade tomato ketchup. Deeeelicious!