Multigrain beet and bean burgers
Celebrate our colour of the year with these amazing beetroot burgers!
Multigrain beet and bean burgers
Celebrate our colour of the year with these amazing beetroot burgers!
Tools
Ingredients
216 g roasted beets, grated
40 g quick rolled oats
230 g cooked quinoa
30 g tahini
15 ml balsamic vinegar
11 g salt
3 g ground black pepper
8 g sesame seeds
20 g flax seeds
5 g garlic powder
440 g white beans, drained and rinsed
2 large eggs, whisked until smooth
Step by step
Fit the KitchenAid Stand Mixer with the pastry beater accessory (the usage of the Pastry Beater is recommended to cut cold butter into doughs for light and flaky pastries; if you don't have one, replace it with the standard Beater). Place all ingredients except the eggs into the mixing bowl and turn to Speed 2. Once ingredients start to mash together and are sticky, increase to speed 4 and beat for 3-4 more minutes. Reduce speed to Stir, add eggs and stir until fully incorporated. Turn off the mixer, cover the bowl with plastic wrap and allow the mixture to rest for 10-15 minutes.
Heat a non-stick skillet on medium heat with 2 tbsp olive oil. Form patties to preferred size (and about 1cm thick) and place in the hot skillet. Do not overcrowd the pan. Cover the pan and fry the patties for 3-4 minutes, then use a fish spatulata and carefully flip the patties to the other side. Do not cover after flipping and fry patties for 3-4 more minutes, or until golden brown on each side.
