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  • 19 Aug

    Recipe: Beetroot and quinoa burgers

    This beetroot and quinoa burger is a great way to use fresh, seasonal ingredients and eat more vegetarian food.

    It’s simple to make, packed full of flavour and the recipe makes a big batch that can be frozen for another day.

    Top tip: Experiment with different herbs and spices to enhance flavour.

    We’ve created this recipe as part of our Cool Food project to help people make simple changes to their lives and reduce the amount of carbon in their diets.

    Could you take the Cool Food challenge and cut carbon, while saving the planet and your diet?

    Prep time: 35 minutes
    Cooking time: 35 minutes
    Total time: 70 minutes
    Ingredients
    • 1kg quinoa
    • 2kg potatoes
    • 2kg beetroots
    • 1 bunch of dill

     

     

    • 2 chillies
    • 2tbsp ground ginger
    • 2tbsp Chinese five spice
    • Salt and pepper to taste
    Method
    1. Start by cooking the quinoa. Place in a large saucepan with double the volume of water. Bring to the boil and then reduce the heat to a simmer. Stirring occasionally while cooking until the water has nearly all absorbed. Cover the pan with a plate and leave to steam for 10 minutes.
    2. Put the potatoes in a pan of water and bring to the boil. Reduce the heat and cook until tender. Strain and mash.
    3. Peel and grate the beetroot.
    4. Finely dice the chilli.
    5. Finely chop the dill.
    6. Add the beetroot to the quinoa, along with the potatoes and all of the other ingredients and mix well.
    7. Line three baking trays and lightly grease.
    8. Form the mix into burgers.
    9. Squirt with a little olive oil and then cook at 180cc for 20 minutes.
    10. Turn the burgers and cook for another 15 minutes.
    11. Serve in a homemade focaccia bun (or choice of bread or roll) with mayo, chilli sauce and gherkins.