What can I say about these burgers... except they are divine... Well they are vegetarian, but I bet that carnivores would love them too. These are the best vege-burgers that I have ever made, and probably they are the the best vege-burgers I have eaten. Usually the patties in vegetarian burgers are awful mush made of grated over-cooked vegetables without any flavor. These are not anything like that.
I personally like the roasted flavor of beets, perky lime juice and sweetness from the sweet potatoes, all mixed together. Parsley gives some earthiness to this burger, and that is the reason I really really love these. Instead of bun, you can serve these even using salad leaves, and they are still fabulous.
For 4 person
4 good quality burger bun per person
4 Beetroot-quinoa patties
Sweet potato fries
Make patties, sauce and fries using the recipes below.
Grill nice color to bun and make sure they are warm.
Fill all ingredients and enjoy!
4 medium size beets, peeled and cut in half
2 tbsp canola oil
100 ml quinoa
4 garlic cloves, finely chopped
2 tsp Sonnentor BBQ spice mix
1 red chili, finely chopped
salt & black pepper to taste
Pre-heat oven to 200 °C.
Peel beets and onion. Chop the onions finely. Cut beets in half and place them into a pan. Drizzle 1 tbsp oil over the beets and mix until oil covers all beets. Bake until soft (approx. 1 hour). Let them cool.
Cook the quinoa as instructed in box. Let it cool.
Heat the 1 tbsp oil over the medium heat. Add onions and cook until tender and fragrant. It is totally ok to caramelize them a bit.
Mix beets, quinoa, onion, garlic and all spices together and mix. Add egg and mix well.
Shape to patties.
Cook them over a medium heat until they are crisp on outside, flip and repeat. Be careful when flipping the patties, since they break very easily!
1 ripe avocado
1 lime juice
Mix lime juice and peeled avocado together, e.g. using hand mixer. Season with salt.
Sweet potato fries
1 sweet potato
1 tsp corn starch (e.g. Maizena)
1 tbsp canola oil
salt to taste
Preheat oven to 225°C and warm your baking tray in an oven.
Peel the sweet potato and cut it medium thickness. Not hugely thick cut and not shoestring. Cut all your fries into the same size so that they all cook at the same rate.
Soak fries in cold water for around an hour – a half a day for maximum crispiness!
Dump sweet potatoes into the bag with the cornstarch. Then give sweet potatoes you drop in the cornstarch a good shake. Twist the top of the bag so it forms a balloon with some air inside and shake the fries around until they’re lightly coated with the cornstarch.
Put coated fries on a non-stick cookie sheet. Drizzle oil over the fries. Using your hands, make sure the fries are well coated.
Put the fries into oven and cook for 15 minutes. Check the fries after 15 minutes, flip them over and bake them another 10-15 minutes. The timing really depends on the size of your fry, the heat of your oven and how well your pan conducts heat.
Season with salt.