Banh Mi Beet Quinoa Burger

Banh Mi Beet Quinoa Burger


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

2 tablespoons sweet chili sauce

1/2 teaspoon cayenne pepper (optional)

1 teaspoon salt

juice from 1 lime

2 tablespoons cilantro, finely chopped

Brioche burger buns or Bibb lettuce leaves

Purple cabbage, sliced


Pickled Veggies:

1 1/2 cups rice vinegar

1/2 cup water

1 teaspoons kosher salt

1 Tablespoons sugar

2 carrots, juilienne

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



To prepare Beet Burgers:

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.

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:

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:

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




Recipe by SimplySoGood.com