Chilli Beets Burger
You will need:
For the burgers:
- x2 Cups beet root, peeled and cut into cubes
- x1 Cup red quinoa (white is ok too ), cooked
- x1 Tbsp olive oil or coconut oil
- x1 Red onion, finely diced
- x2 Garlic cloves, crushed
- x2 Tbsp wholemeal bread crumbs
- x1 Tbsp flax seeds
- x1 Tsp coconut oil, melted
- x2 Tsp lemon juice
- 1 Tsp chilli flakes / diced fresh red chilli
For the Dressing:
- x1 Ripe avocado
- x2 Tbsp tahini
- x3 Tbsp lime juice
- x1 Garlic clove
For the Fries:
- x2 Sweet potatoes, peeled and cut in ¼-inch long slices, then ¼-wide inch strips
- x1 Tsp olive oil or coconut oil
- x2 Portobello mushrooms
- x1 Tbsp mixed chilli seeds
- x1 bunch of parsley, chopped
Preheat the oven at 180°C
Place your cubed beet root on a lined baking tin, rub with olive oil or coconut oil and roast for 30 minutes.
Remove from the oven and set aside to cool.
Place the roasted beets in a blender and pulse 3-4 times - you need texture for the burgers, so make sure you don't mash them completely.
Transfer the beets into a large bowl, add all the other burger ingredients combine . If the texture is too mushy simply add a little breadcrumb.
Shape into patties and place them on a lined baking tray.
Bake in the oven for 15 minutes on each side.
Place the sweet potato strips on a lined baking tray and drizzle with olive oil.
Bake for 25-30 minutes, or until golden .
Meanwhile place all your dressing ingredients in a blender and blend until smooth and creamy.
Drizzle a small amount of olive oil on to the top of your portobello mushrooms , sprinkle seeds over one of them and then pop in the oven for around 3-4 mins.
Stack the beetroot burger and sweet potato fries on your mushroom, top generously with avocado dressing, parsley and put on the on the mushroom on top to serve.