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Beet and bean burger

  • 0:20 Prep
  • 0:20 Cook


  • 1 1/2 tbs Extra Virgin Olive Oil
  • 1 small brown onion, finely chopped
  • 1 carrot, peeled, coarsely grated
  • 1 small beetroot, peeled, coarsely grated
  • 2 tsp korma curry paste
  • 750g can four bean mix, rinsed, drained
  • 1/2 cup (loosely packed) fresh coriander leaves
  • 20g (1/4 cup) quinoa flakes
  • 2 tbs quinoa flakes, extra
  • 2 wholegrain (or sourdough) rolls, split, toasted
  • 80ml (1/3 cup) beetroot tzatziki
  • Baby spinach leaves
  • 1 Lebanese cucumber, sliced into ribbons
  • Microherbs, to serve


  • 1
    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.
  • 2
    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.
  • 3
    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.
  • 4
    Top roll bases with tzatziki, spinach, patties, cucumber and herbs. Sandwich with roll tops.

Source: taste.com.au


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