Banh Mi Beet Quinoa Burger

Last summer I spent a lot of time trying to find a vegetarian burger that suited me.  I tried lentils, beans, mix of brown rice, walnuts and beets.  Many different varieties.  All were good, but not quite what I was looking for.  I didn’t feel like I needed to recreate meat in a vegetarian form.  I didn’t feel like I had to use beets to resemble the color or beef.  I didn’t feel like I needed to have the same texture as beef.  I just wanted an alternative that was flavorful, spicy, and delicious.  Ta da!  The Banh Mi beet quinoa burger is my favorite.

I have found that pickling everything is a good idea AND putting pickled everything on food is always a good idea.

For this Beet Quinoa Burger you will need:

• 3 cups beet, peeled and cubed
• 1 tablespoon oil (I used olive)
• 1 cup cooked quinoa (red or multi-colored)
• 2 tablespoons jalapeno, finely chopped
• 1-inch piece of fresh ginger, grated
• 1 teaspoon minced garlic
• 1/2 large onion (approx. 2/3 cup), finely chopped
• 4 tablespoons garbanzo bean flour (can use white flour or panko)
• 1 tablespoons avocado oil
• 2 tablespoons sweet chili sauce
• 1 egg  (flax egg if vegan)
• 1/2 teaspoon cayenne pepper (optional)
• 1 teaspoon salt
• juice from 1 lime
• 2 tablespoons cilantro, finely chopped

I realize this is a very long list.  The layers of flavor are so worth it.

Toss 3 cups of peeled, cubed beets with 1 tablespoons oil.  Place in a preheated 350F degree oven. Bake for about 35 minutes or until tender/crisp.

Allow to cool.

Place cooled beets in a food processor fitted with a metal blade.  Pulse about 10 times or until coarsely chopped.  Don’t over chop then you will have a mushy beet burger.

In a large mixing bowl stir together remaining ingredients. 

Gently fold in the chopped beets.

Whoops, I forgot to add the cilantro.  Cover and refrigerate for at least an hour.  I find it easier to form into patties if it’s chilled nicely.  You can leave it overnight, if you wish.

This is the Banh Mi part and my favorite – pickled veggies. You will need:

• 1 1/2 cups rice vinegar
• 1/2 cup water
• 1 teaspoons kosher salt
• 1 Tablespoons sugar
• 2 carrots, julienne
• 3 jalapenos, sliced and seeds removed
• 1/2 cucumber, sliced

Mix vinegar, water, sugar and salt.  Stir to dissolve.  I like to put the prepared veggies into individual bowls, then pour mixture over the top.  Allow to sit at room temperature at least an hour before using. The veggies can be made a day in advance and refrigerated.

Remove chilled beet quinoa mixture from refrigerator and form patties.  I like to use a 1/2 cup ice cream scoop.

Press to form into patties. Place in the refrigerator until ready to cook.  It’s best if they are nice and chilled.  Here is a BIG perk:  At this point the patties frozen.  They freeze just great.  I like to put them on a lined baking sheet.  Once frozen, they can be stored in an airtight container and pulled out one at a time to be used.

Here are 3 options for cooking the patties:

1.  Bake in a 350 degree oven for about 25 minutes, turning over half way through.
2.  Pan fry in a little bit of oil over medium/low heat for about 7-8 minutes per side.
3.  Patties can be grilled, but I would not recommend putting them directly on the grate.  I use a pink Himalayan salt stone, which is amazing, on my grill. Or one can place a sheet of aluminum foil on the grill.  Lightly oil the foil first or the patties will stick.

For this amazing Cashew Sriracha Cream you will need:

• 3/4 cup soaked cashews (soaked for 4 hours, then drained)
• 1/2 cup water
• 1 tablespoons sriracha sauce
• 1 tablespoon avocado oil
• 1/2 teaspoon salt
• 2 tablespoons lime juice
• zest from one lime

Place all of the ingredients in a blender and blend until smooth and creamy.  It will have the consistency of mayonnaise, but better and dairy free.

Just to mention:

• I love using avocado oil for it’s amazing health benefits and it can be used in cooking as well.  It’s fabulous mixed with lemon juice and tossed with arugula.
• Nutritional yeast can be optional, but gives amazing seasoning to sauces and soups.

After the patties are cooked, layer your Banh Mi burger with all of the flavorful toppings.  I love adding purple cabbage to just about everything.  You can pickle the cabbage if you want, but I love the fresh crunch.

One more note:  The burger is only as good and the bun you put it on.  If you’re into making your own you can try this Brioche Burger Bun recipe on my blog or you can purchase your favorite buns.

If you are wanting a lightened up version or if you’re gluten-free, try bibb lettuce in place of the bun. My personal preference these days.  Savor.

Print

Banh Mi Beet Quinoa Burger

Bahn Mi beet quinoa burgers are topped with pickled peppers, carrots, and purple cabbage. The burgers are loaded with flavor, spice and color.

Course Dinner, Main Course

Cuisine American

Servings 6

Calories 289 kcal

Author Janet Barton

Ingredients

• 3 cups beet peeled and cubed
• 1 tablespoon oil I used olive
• 1 cup cooked quinoa red or multi-colored
• 2 tablespoons jalapeno
• 1- inch piece of fresh ginger grated
• 1 teaspoon minced garlic
• 1/2 large onion approx. 2/3 cup
• 4 tablespoons garbanzo bean flour can use white flour or panko
• 1 tablespoons avocado oil
• 1 egg  
• 2 tablespoons sweet chili sauce
• 1/2 teaspoon cayenne pepper optional
• 1 teaspoon salt
• juice from 1 lime
• 2 tablespoons cilantro finely chopped
• 7  Brioche burger buns or Bibb lettuce leaves

Pickled Veggies:

• Purple cabbage sliced
• 1 1/2 cups rice vinegar
• 1/2 cup water
• 1 teaspoons kosher salt
• 1 Tablespoons sugar
• 2 carrots julienne
• 3 jalapenos sliced and seeds removed
• 1/2 cucumber sliced

Cashew Sriracha Cream:

• 3/4 cup soaked cashews soaked for 4 hours
• 1/2 cup water
• 1 tablespoons sriracha sauce
• 1 tablespoon avocado oil
• 1/2 teaspoon salt
• 2 tablespoons lime juice
• zest from one lime

Instructions

To prepare Beet Burgers:

1. Preheat oven to 350F degrees.   Place beets on a baking sheet, toss diced beets in 1 tablespoon oil. Bake for about 30 minutes until tender/crisp.  Remove from oven, cool. Place cooled beets in the bowl of a food processor fitted with a metal blade.  Pulse only until the beets are coarsely chopped.
2. Set aside.  In a large mixing bowl, add remaining ingredients.  Stir together then fold in the chopped beets.  Refrigerate at least an hour.  Form patties using 1/2 cup of the mixture.  Place on a lined baking sheet. Cover and refrigerate until ready to use.  Cook patties in a 350F degree oven for about 25 minutes.  Turning over half way through baking.  Patties can be cooked in a skillet over medium/low heat in a bit of oil.  Cook for about 7-8 minutes per side.  Place on a burger bun and layer with pickled veggies and cashew cream.  Makes 6-7 patties.

To prepare pickled veggies:

1. Mix vinegar, water, sugar and salt.  Stir to dissolve.  I like to put the prepared veggies into individual bowls, then pour mixture over the top.  Allow to sit at room temperature at least an hour before using. The veggies can be made a day in advance and refrigerated.

To Prepare Cashew Sriracha Cream:

1. Place all of the ingredients in a blender and blend until smooth and creamy.

Nutrition Facts

Banh Mi Beet Quinoa Burger

Amount Per Serving (6 g)

Calories 289 Calories from Fat 135

% Daily Value*

Total Fat 15g 23%

Saturated Fat 2g 10%

Sodium 1161mg 48%

Potassium 564mg 16%

Total Carbohydrates 30g 10%

Dietary Fiber 5g 20%

Sugars 13g

Protein 7g 14%

Vitamin A 72.9%

Vitamin C 28.5%

Calcium 4.1%

Iron 13.6%

* Percent Daily Values are based on a 2000 calorie diet.

If you’re a carnivore, check out this bad burger:  Grilled pastrami burger with spicy brown mustard mayo