Yield: 1
Contents
Beet and Bean Burger
Fresh grated beetroot is high in folate and gives these vegie burgers great colour and taste.
Prep Time
20 minutes
Cook Time
20 minutes
Total Time
40 minutes
Ingredients
- 1 1/2 tbs Extra Virgin Olive Oil
- 2 teaspoons korma curry paste
- 2 tablespoons (loosely packed) fresh coriander leaves
- 1 carrot, peeled, coarsely grated
- 750g can four bean mix, rinsed, drained
- 20g (1/4 cup) quinoa flakes
- 2 wholegrain (or sourdough) rolls, split, roasted
- 1 small brown onion, finely chopped
- 1 small beetroot, peeles, coarsely grated
- 1 Lebanese cucumber, sliced into ribbons
- 1/2 cup (loosely packed) fresh coriander leaves
- 80ml (1/3 cup) beetroot tzatziki
- Baby spinach leaves
- Microherbs, to serve
Instructions
- Heat 2 tsp of the oil in a non-stick frying pan over medium heat. Add onion and cook, stirring, for 5 minutes or until softened. Add carrot and beetroot and cook for 2 minutes. Add curry paste and cook, stirring, for 1 minute until aromatic. Set aside to cool completely.
- Process bean mix and coriander in a food processor until coarsely chopped. Place onion mixture, bean mixture and quinoa in a bowl. Use hands to mix until combined. Shape into 4 flat patties. Place extra quinoa on a plate. Press patties into quinoa to lightly coat.
- Heat remaining oil in a large frying pan over medium-high heat. Add patties and cook for 3-4 minutes each side until golden. Transfer to paper towel to drain.
- Top roll bases with tzatziki, spinach, patties, cucumber and herbs. Sandwich with roll tops.
Nutrition Information
Serving Size
1Amount Per Serving Calories 378Total Fat 12gSaturated Fat 2gCarbohydrates 45gFiber 14gProtein 16g
