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Vegetarian Beet Quinoa Burger

Vegetarian Beet Quinoa Burger

  • Author: Delphine Fortin
  • Prep Time: 60 mins
  • Cook Time: 45 mins
  • Total Time: 1 hour 45 minutes
  • Yield: 6-8 burgers 1x
  • Category: Savory
  • Cuisine: Plant-based

Description

Scrumptious vegetarian beet quinoa burger with feta cheese, avocado dip and delicious homemade brioche burger buns. Simply the best!


Scale

Ingredients

For the brioche burger buns (makes 6-8 buns):

  • 1/4 oz (7g) active dry yeast
  • 1.7 oz (50g) water
  • 2.8 oz (80g) milk, lukewarm
  • 10.5 oz (300g) all-purpose flour
  • 1 large egg + 1 egg for brushing
  • 1.5 oz (45g) sugar
  • 3.5 oz (100g) butter at room temperature, diced
  • 1 teaspoon (5g) salt
  • 2 Tablespoons black sesame and pumpkin seeds (optional)

For the beet patties:

  • 2 cups (350g) beets, peeled and cubed
  • 1/2 cup (90g) uncooked quinoa (or 1 cup cooked quinoa)
  • 3.5 ounces (100g) feta cheese, crumbled
  • 1/2 onion, finely chopped
  • 24 Tablespoons rolled oats or breadcrumbs
  • 1 Tablespoon olive oil
  • 1 large egg
  • 1 garlic clove, crushed
  • 2 teaspoons lemon juice
  • Salt and freshly ground pepper

For the avocado dip:

  • 2 ripe avocados
  • 3 Tablespoons lemon juice
  • 1 garlic clove, minced
  • 1/4 teaspoon chili flakes
  • Salt and freshly ground pepper
  • Fresh basil leaves (to serve)

Instructions

For the brioche buns:

  1. In a small bowl, dissolve the yeast into the water and the lukewarm milk.
  2. Place all the ingredients except for the salt into the bowl of a stand mixer. Mix on speed 1 for about two minutes. Add the salt. Mix on speed 4 for two minutes. Switch to speed 6 and mix until the dough becomes smooth and slaps the bowl.
  3. Remove from the bowl and shape into a ball with your hands. Place into the bowl again and let rise until doubled in size, about 2 hours.
  4. Shape the dough: divide the dough into 6 equal parts. Use your hands to flatten each dough portion. Fold the tips into the center, and repeat again from all sides, until you get a little pouch. Flip it over, trap the dough with your hands, press a little bit and roll it onto the countertop. It must stick to the countertop a little bit. Place each little ball onto a baking tray lined with parchment paper. Cover with a cloth and let rise until the dough is strong and you feel the air inside, about one hour minimum.
  5. Brush with beaten egg, sprinkle some black sesame seeds and pumpkin seeds on top, and bake at 375°F (190° C) for about 15 minutes or until golden-brown. Transfer to a cooling rack and set aside.

For the beet patties:

  1. Preheat the oven at 350°F (180° C) and line a baking sheet with parchment paper or foil. Set aside.
  2. Bake the quinoa according to the package instructions. Set aside.
  3. Place the beet onto the baking sheet, drizzle some olive oil and roast for about 30 minutes. Remove from the oven and set aside to cool.
  4. Place the roasted beets in a food processor and pulse 2 or 3 times – you need some texture for the burgers, so make sure you don’t mash them completely.
  5. Transfer the beets into a large bowl, add all the other ingredients and stir to combine. If the texture is too mushy add more rolled oats or breadcrumbs until you obtain the desired consistency.
  6. Using a measuring cup or your hands, shape the burgers and place them on a lined baking sheet.
  7. Bake in the oven for 15 minutes on one side, then flip over and bake for 15 more minutes.

For assembling the burgers:

  1. Mash the avocados with a fork, and season with lemon juice, salt, pepper and chili flakes.
  2. When burger buns are baked, cut in halves, add the beet patties, and generously spread the avocado dip on top (and/or underneath). Sprinkle some basil leaves and serve immediately.