Beetroot has many healthy properties and turning it into a burger can be a nice idea to get even the less passionate about vegetables or children to eat it. This recipe is very easy and, with a minimum of foresight when you cook them so as not to let them fall apart, you will bring to the table an excellent second course, delicious and very healthy.
Ingredients for 4 burgers:
- 130g canned chickpeas drained and rinsed
- 200g of pre-cooked quinoa
- salt
- 2 medium beets
- 1 clove of garlic finely minced
- 1 tablespoon of oil
- 1/2 yellow onion finely chopped
- 1 tablespoon chopped parsley
- 1 lemon, juice and peel
- 1 egg
- 50g of instant oats
To serve:
- Gluten-free burger buns
- Sauce and greens to taste
Method
- Peel the beets and grate them. Heat a tablespoon of oil in a non-stick pan over medium heat and cook the chopped onion until it becomes translucent, then add the garlic, chopped beetroot and a pinch of salt. Stir, put the lid on and cook over medium-low heat for 5 minutes or until the beets have softened.
- In a large bowl combine chickpeas, quinoa, cooked vegetable mix and mash everything well with a potato masher (or with an immersion blender but don't blend too much). Add lemon juice and peel, egg, oatmeal and a pinch of salt and mix everything well until smooth.
- Divide the dough into 4 equal portions and cook them in a pan with a couple of tablespoons of oil, flatten them into burgers with a spatula. Brown both sides (about 2-3 minutes per side) and lower the heat if you see that they brown too quickly.
- Serve the burgers in buns with a sauce for example yogurt and chives with a dash of lemon juice, tomatoes and salad (or other vegetables to your liking).
