Beet Burger Baby!

Beet burgers rule! They have a sweet caramelized flavour that goes perfectly with a little chilli and some avocado.  The beautiful, pink patty will have you feeling like you know one of the secrets to life…. So lets get this party started!

  • ½ cooked cup red quinoa
  • 1 egg, whisked
  • 3 tablespoons Spread’em Beet Dip
  • 2 tablespoons lemon juice
  • 1/2 onion, finely chopped
  • 2 cloves garlic, minced
  • 1 teaspoon sea salt
  • some chilli flakes
  • 1 cup fresh beet, grated
  • 2 tbsp fresh parsley, chopped
  • 1/2 cup rolled oats
  • 1/4 cup flax seeds
  • 1 tablespoon coconut oil
For the Dressing
  • 1 ripe avocado
  • 3 tbsp lime juice
  • 1 garlic clove
  • ¼ tsp pink Himalayan salt

    For assembling
    • 4 Wholemeal buns
    • 1 bunch of parsley, finely chopped

    Let’s put it together….

    First things first oven on. Temperature 425 degrees

    Second things second… put all the burger ingredients in a bowl and mix together, I use my hands for this because I like squeezing it between my fingers. The consistency should be firm but moist, it should hold together if you form a ball with it. If it’s too wet add more oats, if its to dry add a little bit of water. Once everything has gotten to know each other in the bowl form this gorgeous lump into some sweet little patties. Put down some parchment on the bottom of the pan and place the patties on top and pop them in the oven for about 30 mins. After 15 mins flip’em over and keep an eye on them after that to make sure they don’t burn.

    Third things third… mash up the avocados with the garlic, lime juice and salt. Done.

    Assemble them how ever you want. I like to put the burger on the bottom bun slater the avocado on top and finish with the top bun. These are too good not to share.