There was a time when I found myself wandering through a vibrant farmer’s market, enchanted by the colors and scents that surrounded me. One stall in particular had an array of fresh beets, their deep crimson hue catching my eye like a siren’s call. As I picked up a few, I was struck with inspiration; I envisioned a burger that was not only delicious but also packed with nutrition and color. Thus, the Crimson Beet and Quinoa Burger was born, a delightful celebration of flavors, textures, and hues that would bring joy to anyone’s palate.
Ingredients
1 cup cooked quinoa
1 cup grated cooked beets
1/2 cup finely chopped red onion
1/2 cup breadcrumbs (preferably whole wheat)
1/4 cup chopped fresh parsley
1 tablespoon ground flaxseed mixed with 3 tablespoons water (flax egg)
1 teaspoon garlic powder
1 teaspoon smoked paprika
Salt and pepper to taste
Olive oil for frying
4 whole grain burger buns
1 avocado, diced
1/2 cup cherry tomatoes, halved
Juice of 1 lime
Fresh cilantro for garnish
Instructions
Begin by preparing the flax egg – simply combine the ground flaxseed with water in a small bowl and let it sit for about 10 minutes until it thickens. This will act as a binding agent for the burgers, giving them a satisfying texture.
In a large mixing bowl, combine the cooked quinoa, grated beets, chopped red onion, breadcrumbs, chopped parsley, garlic powder, smoked paprika, salt, and pepper. Once everything is well mixed, add the flax egg and stir until fully incorporated. You should have a mixture that holds together but is not too sticky; adjust with more breadcrumbs if necessary.
Divide the mixture into four equal portions and shape them into patties. Refrigerate the patties for at least 30 minutes to help them firm up, allowing the flavors to meld beautifully.
While the patties chill, prepare the refreshing avocado salsa. In a bowl, gently mix together the diced avocado, halved cherry tomatoes, lime juice, and a sprinkle of salt. Add fresh cilantro to taste. The zesty salsa will elevate your burger experience, adding brightness and creaminess.
Heat a skillet over medium heat and drizzle a little olive oil. Once hot, add the beet and quinoa patties. Cook for about 4-5 minutes on each side until they are golden brown and crispy. The aroma of the cooking patties will fill your kitchen, enticing everyone nearby.
To assemble the burgers, toast the whole grain buns lightly. Place a patty on each bun, topping it generously with the avocado salsa. You can add extra greens or your favorite condiments, but I find that the simplicity of this dish shines through on its own.
Serve these vibrant and nutritious burgers with a side of sweet potato fries or a fresh green salad. Gather around the table with friends, and let the conversation flow as the colorful plates before you inspire joy and laughter.
Enjoy the delightful experience of these Crimson Beet and Quinoa Burgers, a recipe that transforms humble ingredients into a culinary masterpiece, making every bite a celebration of flavors!