Sadly, I cannot seem to find exactly the same tasty beet burgers at any kind of Chicago area Whole Foods.
The other day my mind wandered to these beet burgers once more. Even craving them more than peanut butter on a spoon. (If you know me, then you know that’s A Great deal.) So the adventure began to attempt and create the very best beet burger on the planet.
My version includes quinoa, times, walnuts (or pecans!), beets, spices therefore a lot more! It’s quite an odd combination of substances but I love how the quinoa crisps through to the exterior; the dates sweeten the burger the spices provide it nice taste. Oh and that pepper jack cheese on top? Required.
I was able to try out a fresh Move VEGGIE cheese because of this formula and am completely smitten. As you almost certainly know, I’ve been working with GO VEGGIE over the past two years but Pepper Jack simply so is actually my absolute preferred flavor however. It melts and likes similar to the genuine deal. Winning on all accounts there.
Listed below are some tips once you make veggie burgers:
Once you mix collectively the burger and form patties, they should feel firm and hold jointly. The mixture shouldn’t be as well moist or sticky. If it is very sticky (sticks to the hands) add in just a little oat flour or breadcrumbs. As you start to make veggie burgers even more, you’ll discover how you best like your burgers and what you ought to add.
Because these are vegan burgers, it is possible to taste as you move. Flavor and adjust seasoning to your preference!
Sweet & Spicy Quinoa Beet Burgers with Mango & Sprouts
Calories from fat: 315
Fat: 16.5g
Prep time:
25 mins
Cook time:
15 mins
Total period:
40 mins
Ingredients
1 yellow onion, diced
4 large pitted Medjool schedules, finely chopped
1 cup walnuts or pecans, whatever you like
1/2 teaspoon sea salt
freshly ground black pepper
1/4 teaspoon garlic clove powder
1/4 teaspoon cayenne pepper
5 slices Move Veggie Lactose Free Pepper Jack singles
5 whole grain or gluten free buns or lettuce wraps
For topping: Sliced up mango, avocado & sprouts
Instructions
Place 3/4 cup quinoa and 1 1/2 mugs water in a little sauce pan over high heat, provide to a boil, then cover, reduce heat and cook for about a quarter-hour or until all of the water continues to be absorbed by the quinoa. Permit the quinoa to great for 5-10 a few minutes.
In a small bowl, mix jointly flaxseed meal and 5 tablespoons of water to form a flax egg. Place mixture in refrigerator until ready to use such that it offers time to gel up (to become egg-like).
As the quinoa is cooking, add 1 teaspoon of coconut oil to a medium skillet and place over medium high temperature. Add onions and saute until translucent, about 4 mins.
Next add prepared quinoa, onion, cut beets, schedules, walnuts, sodium, pepper, garlic powder, cayenne pepper and coriander to a food processor and pulse 10-15 moments before mixture resembles surface beef. Transfer to some bowl and add in your flaxseed meal. If the combination feels to wet and sticks to the hands, add a small oat flour or breadcrumbs. Start with several tablespoons and gradually increase before blend is no longer sticky. Type into 6 patties, about 1/2 inch solid. Each patty is going to be about 1/3 cup of the blend.
Heat a nonstick skillet over medium warmth and add the rest of the coconut essential oil. Add the patties towards the oil, two at a time if your pan is on small part (this makes them easier to turn), and cook for about 4-6 moments or until patties are fantastic brown, then carefully turn and make for an additional 4-5 mins. Add the parmesan cheese just a few minutes before taking off the heat.
Serve burgers on buns or lettuce cover and garnish with mango, avocado and sprouts. Makes 6 burgers.
If you notice that the burger is too moist, experience free to add in a tablespoon or two of oat flour, this can help the burger to stay together better.
The nutrition information provides contains all ingredients including cheese. It generally does not include buns or any extra toppings.
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