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No. 0294 American Free recipe

Beet and Quinoa Burger with Pickled Red Onion

Grated beet, quinoa and toasted walnuts form a ruby red patty with crisp edges and a tender, earthy middle. Tucked into a rosy black sesame bun with crunchy lettuce, tomato and quick-pickled red onion, it is a colorful, wholesome burger with plenty of bite.

4.2 from 32 cooks

Dark beet quinoa patty with lettuce, tomato and pickled onion in a pink sesame bun
Photo: Grooveland Designs on Pexels
Prep
35 min
Cook
30 min
Total
1 hr 5 min
Serves
4
Level
Medium
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Method 6 steps

  1. Toss the red onion with vinegar, a pinch of sugar and salt and set aside for at least 20 minutes to turn bright pink.

  2. Squeeze the grated beet in a towel to remove excess juice, then mix with quinoa, walnuts, oat flour, egg, garlic, cumin and 3/4 tsp salt.

  3. Shape into four patties about 3/4 inch thick and chill for 15 minutes to firm up.

  4. Heat the oven to 375 F. Sear the patties in olive oil in an ovenproof skillet over medium heat for 3 minutes per side until a crust forms.

  5. Transfer the skillet to the oven for 12 to 15 minutes until the patties are firm in the center.

  6. Build each burger with pickle, lettuce, patty, tomato and a tangle of drained pickled onion inside the bun, and serve wrapped in paper.

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