Flavor packed, protein rich and loaded with nutrients from organic beets. This recipe comes together in under 30 minutes with simple ingredients you likely already have in your kitchen!
Pineapple Beet Burgers
- 1 cup cooked quinoa
- 1 cup onion chopped
- 12 oz sliced white or baby bella mushrooms optional
- 15 oz can of chickpeas drained and rinsed
- 2 large Organic Cooked Love Beets about half a cup, chopped
- 1/2 tsp smoked paprika
- 1/2 tsp chili powder
- 1/2 tsp garlic powder
- 1/2 tsp salt
- 1/8 tsp cayenne pepper
- 1/4 cup oat flour all purpose or GF works too
- Avocado oil
- 1/2 cup ketchup
- 1-2 tbsp sriracha depending on how spicy you like it
- Pinch of black pepper
- Burger Buns
- Pineapple raw or grilled
- Vegan Mayo
- Red Onion
Prepare Spicy Ketchup by stirring together all ingredients in a small bowl. Cover and put in the refrigerator for later.
Begin making the burgers by heating 1 tsp avocado oil in a large pan over medium heat. Add onions and mushrooms (if using) and sauté until onions are browned and slightly caramelized and mushrooms have released most of their water and shrunk in size. About 5-8 minutes.
Next combine quinoa, chickpeas, cooked onions & mushrooms, beets, spices and flour in a food processor and process until well combined.
Form the burger mixture into 6 equal sized patties.
In the same pan you used to cook the onions and mushrooms, heat about 1 tbsp avocado oil over medium heat. Pan fry burgers for about 3-5 minutes on each side until crispy and browned.
Prepare burgers by spreading buns with mayo and then layering with the beet burger, lettuce, pineapple, veggies and spicy ketchup. Enjoy!