Fast & Easy Beet Burgers

VEG | LF | SF | DF

How It's done:


450g large beetroot, peeled and grated
1 cup cooked quinoa
1 large egg
1/2 cup buckwheat flour
1 red onion, peeled and diced
3 large garlic cloves, peeled and minced
1 tsp fennel seeds
1 tbsp grain mustard
2 tbsp flaxmeal
1/4 cup dill, chopped
2 tbsp olive oil
Good pinch of salt


On the stovetop, heat 1 tbsp of oil in a medium saucepan. Add fennel, onion and garlic and sauté until onions are translucent. Remove from the pan and place onion mix in a large bowl. Add all remaining ingredients to the bowl and mix well. Shape the mix into patties and refrigerate for 15 minutes before heating the rest of the oil in the frying pan on medium-low heat. Place each of the patties in the pan and cook on low heat until each side is golden brown and the patties are cooked through. Serve in lightly toasted burger buns with guac and sweet potato sauce.

Cooking Time

30 min