Life under lockdown has been interesting. I have so much time to spare that I don’t know what to do with them. I don’t want to waste these moments, though.
That’s because I often complained about the fast-paced life we led how we didn’t have time for each other or a moment to rest.
So this is me, celebrating life at its weirdest hours. As you can see, I have decided to switch things up by presenting something savory instead of sweet. This is my attempt at gourmet veggie burgers, and I want all of you to have a go. That’s because it’s a quick and easy💁🏻♀️way to whip something fancy for at home.
So what’s inside this burger?
For starters, everything from the glistening buns to the red juicy beet patty is made by me💪🏼.
It also includes a hint of citrus to add a tantalizing zesty flavor into the mix. The mouthwatering combination of flavors is lip-smacking good.
They’re going to make you quit regular burgers once and for all.
Tada💁🏻♀️! Once done, you can assemble your beet burger and team it up with guacamole.
It’s time to say goodbye👋🏽to beef and hello to beet!
- 2 cups (beets, peeled and cubed)
- 1 large egg
- 1/2 cup uncooked quinoa
- 100g feta cheese, crumbled
- 1/2 onion, finely chopped
- 4–8 tbsp. GF oat flour
- 1 tbsp. olive oil
- 1 garlic clove, crushed
- 2 teaspoons lemon juice
- Preheat oven at 350°F/180° C and line a baking sheet with parchment paper or foil. Set aside.
- Salt and freshly ground pepper.
- Bake the quinoa and set it aside.
- Steam the beet on low-heat inside a covered steamer basket. Steam until they are fork-tender.
- Chuck them in a food processor and pulse 2-3 times. (Try not to mash them!)
- Shift into a mixing bowl and combine with the remaining ingredients. Stir well.
- Add more oats if the mixture feels too mushy.
- Use your hands/cup to mold the beet patty.
- Bake for 15 min, then flip over to bake the other side for 15 more mins.