Quinoa Beet Veggie Burgers (gluten free)

Name: Quinoa Beet Veggie Burgers (gluten free)
Cuisine: American
Ingredients: 2 small cooked Beets; 1 1/2 cup quinoa, cooked; 1 cup chickpeas; 1 tbsp of arrowroot starch; 1/2 tsp sea salt; 2 tsp coconut aminos; 1/2 tsp garlic powder; 1 1/2 tsp cumin; 1 tsp paprika; 2 tsp dried oregano; 1 scallion, chopped; pink tahini (combining tahini, lemon & leftover beet water); arugula; sliced red onion (or any onions/shallots); sliced avocado; mustard

5 steps

This beet veggie burgers are an absolutely delicious and hearty whole food plant based burger substitute!

Updated at: Thu, 17 Aug 2023 10:04:41 GMT

Nutrition balance score

Great

Glycemic Index

Low

Glycemic Load

High

Nutrition per serving

Calories378.4 kcal (19%)

Total Fat11.7 g (17%)

Carbs56.2 g (22%)

Sugars9.1 g (10%)

Protein15.9 g (32%)

Sodium398.9 mg (20%)

Fiber11.7 g (42%)

% Daily Values based on a 2,000 calorie diet

Ingredients

4 servings

2cooked Beets

small

1 ½ cupquinoa

cooked

1 cupchickpeas

1 Tbsparrowroot starch

½ tspsea salt

2 tspcoconut aminos

½ tspgarlic powder

1 ½ tspcumin

1 tsppaprika

2 tspdried oregano

1scallion

chopped

Toppings:

tahini

pink tahini, combining

sliced, or any onions/shallots

avocado

sliced

mustard

Instructions

Step 1

Preheat oven to 375F.

Step 2

Add all ingredients to a food processor and blend until they all come together. You should still be able to see some quinoa grains but should be easy to handle.

Step 3

Use gloves (otherwise hands may be a little pink afterwards) to shape into 4-6 burger patties, depending on how big you want them.

Step 4

Place onto a baking sheet and bake for 25-30 minutes and flipping at the 15 minute mark.

Step 5

Serve on gluten free buns (I used New Bread rolls) with pink tahini, onion, arugula, avocado and mustard or additions of your choice. Enjoy!