Juicy Vegan Beetroot Quinoa Burger
We served this burger at one of our pop-up restaurants in Bali. It was a great success and people loved the texture and flavour combinations. Vegetarian burgers can sometimes be dry and lacking of flavour and this one definitely met my expectations of well-balanced flavours and juicyness.
For the Burgers
2 big raw, shredded Beets
3/4 cup Eggplant, cubed and lightly steamed until tender
1 cup Quinoa, cooked
1 cup Chickpeas, cooked
2 Flax-egg (2 tablespoons finely grounded flax seeds mixed with 4 tbs hot water)
1 squeezed Lime
1/2 teaspoon Smoked Paprika powder (optional, may also be substituted with Cayenne Pepper or herbs, depending on your preference)
3 tablespoons Olive oil
Salt and Pepper to taste
1) In a blender, mix together steamed eggplant and chickpeas until it becomes a thick dough, it should still be a bit chunky.
2) Place the dough in a bowl and add beetroot, quinoa, flax egg, lime juice and spices. Use your fingers to mix together. If the dough is not sticking together, add more flax egg
3) Shape the burgers either between your hands, or by using a small measure cup and place them on a baking tray.
4) Bake at 180ºC for about 40 min. It might take longer, depending on the size of the burgers, and you may want to turn them over after 20 minutes.
300 gram Rocket salad
1 cup Olive oil
1 cup Pumpkin seeds (or other nuts/seeds)
3 tablespoons Nutritional Yeast
A squeeze of Lime
1 teaspoon Salt
A pinch of Black Pepper
1) Splendidly blend together with a hand-mixer or blender.
2) The Pesto keeps in the fridge for up to five days, make sure to cover the top with a bit of oil.
300 gram finely sliced Cabbage
1/2 Onion, finely sliced
50 ml Red Wine Vinegar
1 tablespoon natural sweetener
1 tablespoon Goji Berries
1) Place all ingredients in a pan and pour water, enough to cover the cabbage. Bring to a boil and let it cook for about 30 minutes, until the cabbage is tender.
Beautiful Malika, my amazing cooking-partner about to bake the burgers!