Beetroot-and-quinoa crunch burgers with turmeric “hummus” and carrot chips

Beetroot-and-quinoa crunch burgers with turmeric

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  • 4
  • Easy
  • Dairy free Meat-free Pescatarian Vegan recipe collection
  • 30 minutes
  • 20 minutes
  • Woolworths Simonsig Chenin Blanc Pinotage 2018

Ingredients

  • For the burgers:
  • 2 T olive oil
  • 1 onion, finely chopped
  • 2 cloves garlic, minced
  • 2 t ground cumin
  • 200 g Woolworths red-and-white quinoa, cooked and drained
  • 2 beetroot, peeled and grated
  • 1 x 250 g sachet Woolworths ready-to-eat spelt
  • sea salt and freshly ground black pepper, to taste
  • For the turmeric “hummus”:
  • 1 x 400 g can butter beans, drained and rinsed
  • 2 cloves garlic, chopped
  • 4 T tahini
  • 1 t fresh turmeric, grated
  • 2 T fresh coriander, roughly chopped
  • 1 lemon, juiced
  • 3 T extra virgin olive oil
  • sea salt and freshly ground black pepper, to taste
  • For the carrot chips:
  • sunflower oil, for deep-frying
  • 4 carrots, cut into matchsticks
  • salt, to taste
  • 4 Woolworth gluten-free seeded rolls, halved
  • celery leaves, for serving
  • vegan mayo, for serving
  • 1 x 35 g sachet Woolworths nut and seed sprinkle

Cooking Instructions

To make the burgers, heat 1 T olive oil in a small pan over a medium heat and fry the onion and garlic until translucent. Add the cumin and cook for a further minute until fragrant.

Place the onion mixture, quinoa, beetroot and spelt in a food processor and pulse until just combined. Season and carefully shape into 4 patties.

Heat the remaining olive oil in a large nonstick pan over a medium heat and carefully cook the patties for 3–4 minutes on each side, or until golden brown.

To make the turmeric “hummus”, blend all the ingredients until slightly chunky. Add water to adjust the consistency and season to taste.

To make the carrot chips, heat the oil in a deep pan over a medium to high heat and fry the carrots in batches until crispy. Drain on kitchen paper and season immediately with salt.

To assemble the burgers, spread both halves of the rolls with the “hummus”, then top the bottom halves with celery leaves. Add a cooked patty and garnish with carrot chips.

Drizzle the vegan mayo (get the recipe here) over the chips and top with the top halves of the rolls.

Scatter over the nuts and seeds.

Cook's note: When building a veggie patty, you need a flavourful base, a bit of spice, and grains for texture. Here, grated beetroot adds colour and keeps things juicy; cumin, garlic and onions add depth; and quinoa and spelt ensure there’s some texture. Add peppery turmeric “hummus” and a dollop of vegan mayo and you’ve got yourself a winner! Word to the wise: make sure your cooked quinoa is well-drained to avoid a collapse (the patty’s and yours).

Browse more vegan recipes here.

Abigail Donnelly Recipe by: Abigail Donnelly
View all recipes

Nothing excites Woolworths TASTE's Food Editor quite as much as the challenge of dreaming up recipes with innovative new foods – or the thrill of creating deliciousness on a plate with the humblest of ingredients. With Abi by your side, you’ll be a cooking expert in no time at all.

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