Beet & Quinoa Burgers

February 10, 2016

Hey y’all!!! Happy coldest month of my life. Seriously both figuratively and literally. Brrr it’s freakin cold! I’ve given up any and all hope of a diet because seriously carbs are my best friend. So here’s my thing, instead of getting crazy and weeding out all of the deliciousness instead I’m treating my body right this Valentine’s Day… because if you haven’t heard your body is your number one bae! So, obviously, carrying on with my winter produce obsession, I created a healthy beet burger that won’t deny me the finer things in life… BRIOCHE BUNS! 

beet-burger-1 open-above beet-burger-2

This burger is just so easy that I’m not even sure if I really need to tell you much about the process. oh wait… there’s this one important thing. Buy some gloves and wear those while you make this burger! Red and pink hands? Do I need to explain why you don’t want them… NO. 

Another quick tip I’d like to mention, don’t worry if your patties fall apart a bit the first time you flip them. Please don’t cry over spilled beets… that’s just silly. Just smoosh them back together! After the second round of baking you’ll have a perfectly firm patty that will transfer easily.

Read more about why you should be eating more quinoa here!

Burger-Tray-Beers beet-burger-3


makes 4 patties


4 beets
1/2 c red quinoa
1 tbsp olive oil
1 egg
1 onion, finely diced
2 garlic cloves, crushed
1/8 c cornmeal
1 tbsp lemon juice
1/4 tsp chili flakes
1 tsp salt

1 ripe avocado
2 tbsp miso broth
3 tbsp lime juice
1 garlic glove
1/4 tsp salt

brioche buns
frise and onions to garnish


  1. Patties: Preheat oven to 400°F. Wrap beets in aluminum foil and roast for 25 – 30 minutes. Remove and let cool to the touch. With glovespeel beets.
  2. Place beets in food processor and pulse 2 or 3 times so the beets are mashed but still have a chunky consistency.
  3. Transfer beets into bowl. Combine with all other patty ingredients and stir.
  4. With slightly wet hands, shape burger patties and place each on a parchment lined backing sheet.
  5. Bake at 400°F for 15 minutes. Flip patties and bake for an additional 15 minutes.
  6. For dressing: Pulse avocado, salt, miso broth, and garlic in a food processor until smoothly combined.
  7. Assemble burger and eat still while warm.
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