Veggie and vegan burgers are super popular these days, but have you ever wondered how healthy those meat alternatives really are? If you want to make sure you’re getting the most nutrients out of your food, the best way to go is to whip up your own burgers using fresh, seasonal ingredients. Quinoa burgers are a fantastic and nutritious substitute for traditional beef burgers. Quinoa is a gluten-free, high-protein grain, making it a top choice for vegetarians looking to cut down on meat or those following a plant-based diet without missing out on essential nutrients. Beetroot is a standout ingredient in the spring season, known for its liver-detoxifying properties thanks to betalains that can give your liver a boost. To learn more about the wonders of beetroot, you can dive into my book, Eat Beautiful.
What makes quinoa burgers so good for you? Well, quinoa is packed with protein, fiber, and all the essential vitamins and minerals your body needs. It’s a rare gem as a complete protein, providing all nine essential amino acids crucial for growth and repair. Plus, it’s a rich source of iron, magnesium, phosphorus, and manganese, vital for keeping your bones, muscles, and organs in top shape. And guess what? Combining quinoa with beetroot, aubergine, garlic, and oats creates a mouthwatering, indulgent burger that’s perfect for impressing guests at dinner parties!
Excited to try these out? You can find my Beet & Quinoa Burgers Recipe from Eat Beautiful below:
Beet & Quinoa Burgers Recipe
MAKES 4 BURGERS
260 CALORIES PER BURGER
Ingredients:
- 60g quinoa
- 5 tbsp ground flaxseed
- 6 tbsp warm water
- 1 aubergine, chopped
- 3 medium-sized cooked beetroots, grated
- 2 garlic cloves, finely chopped
- 90g gluten-free rolled oats
- Oil for cooking
- Sea salt and black pepper
To Serve:
- 4 slices of buffalo mozzarella
- 4 large spinach or lettuce leaves
Instructions:
- Cook the quinoa in a pan with 180ml water until tender.
- Mix 2 tbsp flaxseed with warm water and set aside.
- Steam the aubergine until soft, then blend until smooth.
- Blend the beetroot, garlic, oats, and remaining flaxseed. Combine with aubergine mixture.
- Shape into burgers and chill in the fridge.
- Fry the burgers in oil until golden, then top with mozzarella and serve wrapped in a leaf.
Looking for more spring recipes? How about trying out Baked Aubergine, Seaweed Nori Rolls, or a Spring-Friendly Frittata?
