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Quinoa & beetroot burgers

About the Recipe


  • 1½ tablespoons extra-virgin olive oil

  • 1 red onion, finely chopped

  • 2 teaspoons ground cumin

  • 14oz can no-added-salt cannellini beans, rinsed, drained

  • 11oz fresh beetroot, peeled, finely grated

  • 1 cup cooked quinoa

  • 1 egg, whisked

  • ¼ cup chopped fresh flat-leaf parsley leaves

  • 4oz feta, crumbled

  • ½ cup quinoa flakes

  • 2 teaspoons tahini

  • 1 tablespoon lemon juice

  • 1 avocado, mashed

  • 4 mini Turkish bread rolls, halved, toasted

  • 2 vine-ripened tomatoes, sliced

  • 1 carrot, peeled into ribbons

  • 4oz baby rocket leaves Microherbs (optional)


Step 1

Heat 2 teaspoons of oil in a large non-stick frying pan. Add onion and cook, stirring, for 5 minutes or until softened. Add cumin and cook, stirring, for 1 minute or until fragrant. Remove pan from heat.

Step 2

Place cannellini beans in a large bowl and mash, leaving some texture. Squeeze excess moisture from beetroot, then add to the mash, along with cooled onion mixture, cooked quinoa, egg, parsley, and 3oz feta. Mix well to combine. Shape mixture into four 2cm-thick patties. Place quinoa flakes on a large plate. Press patties into flakes to lightly coat.

Step 3

Heat remaining oil in a large non-stick frying pan over medium-high heat. Add patties and cook for 3 minutes on each side or until golden and cooked through. Meanwhile, place tahini and lemon juice in a small bowl. Add a tablespoon of warm water and combine until smooth.

Step 4

Spread mashed avocado on roll bases. Top each with a beetroot and quinoa patty, then tomato, carrot, rocket, and micro herbs, if using. Drizzle over tahini dressing, crumble over remaining feta, then serve burgers sandwiched with roll tops.

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