Bring on the burgers! These Beet Lentil & Quinoa Burgers are big, hearty & flavourful. A splodge of creamy horseradish sauce complements the earthy beets perfectly & provides a veggie burger taste sensation!
Move over Vegan Black Bean Burgers ...Big and hearty Beet Lentil & Quinoa Burgers with Creamy Horseradish Sauce are coming on through!
These high protein beet burgers are so pretty with their wonderful red/purple hues and are fabulous on their own, but when anointed with my creamy horseradish sauce they are totally and utterly delicious.
The rich, earthy tones of the beetroot and the faintest hint of fennel compliment the mildly pungent horseradish perfectly.
As well as tasting pretty dang good, these Beet Lentil & Quinoa Burgers pack a powerful nutritional punch.
Beetroot is packed with vitamins and minerals and is known to stimulate the liver's detoxification process. Horseradish too has antioxidant and detoxifying properties with good amounts of vitamin C.
As an added bonus each vegan beet burger has over 14 grams of protein!
Hungry for more?
Beet Lentil Quinoa BurgersAuthor:
For the burgers
- 1 packed cup (175 grams) grated raw beetroot (I used a food processor to grate mine)
- 1 cup (200 grams) cooked green lentils
- 1 cup (125 grams) breadcrumbs , (use gluten free breadcrumbs if necessary)
- 1 cup (185 grams) cooked quinoa
- 1 small onion grated (I used a food processor to grate mine)
- 2 cloves garlic , grated or chopped very finely
- ¼ cup (4 tablespoons) cashew butter , (or almond butter)
- 2 teaspoons ground fennel
- 1½ teaspoons fine sea salt
- 1½ teaspoons pepper
For the burgers
- Add the lentils, beetroot & onion to a food processor and pulse together. You want it to be broken into small pieces but not a puree. Scoop out into a large bowl.
- Add all of the other burger ingredients and mix very well. I find my hands the best tool for this if you don't mind stained fingers! You need to make sure everything is mixed really well and that the nut butter is distributed evenly and not in clumps.
- Take out tennis ball sized lumps of mixture and squeeze and press together really well in your hands making ball shapes.
- Place on a baking sheet and press down the tops with the palm of your hand to flatten into burger shapes about 1 inch thick.
- Put the baking tray in the fridge for at least half an hour. Anything up to overnight is fine.
- Heat a frying pan over a medium heat. You an use some oil if you like but if you have a non stick pan you don't need to.
- Cook each burger until a golden crust forms then flip and cook again until a crust forms on the other side. If your burgers are quite thin then cook them for 5 - 6 minutes in the pan. If they are thicker like mine, once you have a nice crust on each side put them on a tray and finish them off in the oven on 350°F for 20 - 25 minutes. Because of the thickness it its hard to cook them all the way through in the fry pan.
- If you prefer you can omit the fry pan step and just bake them in the oven on 350°F (175°C) for 30 mins.
For the sauce
- Soak the cashew nuts in boiling water for 15 minutes.
- Drain then put in a food processor or blender with the other sauce ingredients and blitz until very smooth.