High Protein Quinoa Beet Burger Recipe
Indulge in a delicious and nutritious vegetarian burger that’s bursting with flavor and packed with protein. Our Quinoa and Beet Burger combines the earthy sweetness of beets with the nutty goodness of quinoa, creating a satisfying patty that’s perfect for any meal.
Cuisine
Continental
Course
Dinner
Diet
High Protein Vegetarian
Ingredients
| Ingredient | Quantity |
|---|---|
| Burger buns | 4 |
| Quinoa | 1/2 cup |
| Potatoes (Aloo) | 2 |
| Beetroot | 1 (grated) |
| Onion | 1/2 (finely chopped) |
| Green capsicum | 1/2 (finely chopped) |
| Garlic | 4 cloves (finely chopped) |
| Pav bhaji masala | 1 tsp |
| Salt | To taste |
| Parsley leaves | 6 sprigs (finely chopped) |
| Extra Virgin Olive Oil | 1 tbsp |
| Butter (Salted) | 4 tbsp |
| Mayonnaise | 4 tbsp |
| Dijon Mustard | 1 tbsp |
| Iceberg lettuce | As needed |
| Onion (for garnish) | 1/2 (sliced into rings) |
| Tomato | 1 (sliced) |
| Britannia Cheese Slice | 4 slices |
Preparation Time
20 minutes
Cooking Time
20 minutes
Instructions
-
Prepare the Quinoa:
Begin by washing the quinoa thoroughly. Place it in a pressure cooker with 1 cup of water. Cook on medium heat for 2 whistles, then reduce the heat to low and allow it to simmer for an additional 5 minutes. Turn off the heat and let the pressure release naturally. Once cooled, set the quinoa aside. -
Cook the Potatoes:
Cut the potatoes into halves and place them in a pressure cooker with 1/2 cup of water. Cook for 4-5 whistles, then turn off the heat and allow the pressure to release naturally. After peeling the skin off the potatoes, mash them until smooth. Set them aside. -
Prepare the Veggie Mixture:
Heat olive oil in a preheated pan. Add the finely chopped onion, garlic, green capsicum, and grated beetroot. Sauté for about 4-5 minutes on medium heat until all the vegetables have softened and cooked through. -
Combine the Ingredients:
Once the vegetables are sautéed, add the mashed potatoes, cooked quinoa, pav bhaji masala, salt, and finely chopped parsley to the pan. Stir everything together for a couple of minutes until well combined. Adjust the salt and spices as needed. Turn off the heat and allow the mixture to cool. -
Shape the Patties:
Once the quinoa beet mixture has cooled down, divide it into four equal portions. Shape each portion into a round patty, making sure they are compact enough to hold together during cooking. -
Toast the Patties:
Heat a bit of olive oil in a preheated pan. Place the quinoa beet patties onto the pan and cook on medium heat. Toast each side for 3-4 minutes until golden and slightly crispy. Set aside. -
Prepare the Burger Buns:
Slice the burger buns in half. Spread butter on both sides of each half and toast them in a skillet until they are golden and crisp. -
Assemble the Burger:
Place the bottom half of the toasted burger buns on a flat surface. Spread mayonnaise on the bottom bun, followed by a few leaves of iceberg lettuce. Drizzle some Dijon mustard sauce over the lettuce, then place the quinoa beet patty on top. Smash the patty lightly to flatten it. Add the sliced tomatoes, onions, and a slice of cheese. Finally, cover with the top half of the burger bun. -
Serve:
Serve your high protein quinoa beet burger hot, along with a refreshing Arugula, Watermelon, and Feta Salad for a wholesome and satisfying dinner. Enjoy!
This High Protein Quinoa Beet Burger combines healthy, plant-based ingredients into a burger that’s bursting with flavor and nutrition. The earthy beetroot and nutty quinoa come together to form a hearty patty, complemented by the rich buttered buns and tangy Dijon mustard. Perfect for a dinner that satisfies both your taste buds and nutritional needs.
