After a weekend of virtually no blogging or cooking (I know. Oh, I knowww) I am back with something amazing. But, before I tell you about these delicious and healthy ruby red beet burgers, let’s first discuss some current events.
This week I am not drinking alcohol. It was either dessert or alcohol and, well, we all know I can’t live without dessert at night. Plus, it was time to give my body a little detox from the grape juice for longer than 48 hours.
Oh jeez, I swear I don’t have a problem (although, I realize I totally sound like I do). And no, this is not denial. But just like I love a warm cookie to end my day, I also love a glass of wine before dinner.
So, no alcohol. One week.
Boozing aside, the weather had been fantastic up here in Northern California. I just want to spend every waking second of sunshine outside. Which gets me thinking about sunny vacation destinations, naturally. We have been avoiding the Caribbean or other Zika infested destinations just in case we decide to have another baby, but, you guys, I can’t wait that long!!! What if I just bathe in mosquito repellant? I need a little exit from The US (just temporarily) where I can live, see, hear and breathe a different culture. And, most importantly, spend my days eating questionable (but delicious) street food. And now that Octavian no longer licks everything, it’s perfect timing.
Anywho, now I’m just talking out of my you-know-what because we have no trips planned (despite my best efforts). But, it will happen. Travel is so deeply ingrained in who I am, I’m not me without it.
On that note, at risk of falling down the rabbit hole of blabbering nonsense, let’s move on to the good stuff.
Beet Burgers. But not just any old beet burger, you guys. These are like WHOA. These vegetarian beet burgers are packed with freekeh, quinoa, oats, garbanzo beans, onion, and a whole bunch of other good stuff.
And then I took these already awesome veggie power burgers to the next level. I sandwiched them between a pretzel bun (SO GOOD) and topped with homemade baked sweet potato fries, mashed avocado and micro greens.
I literally cannot wait to make these again.
- 1/2 cup cracked freekeh
- 1/2 cup red or white quinoa
- 3 large beets cooked
- 15 oz chickpeas 1 can, drained
- 2 tablespoon tahini
- 4 cloves garlic minced
- 2 tablespoons ginger freshly grated
- 1 medium onion minced
- 1 orange zested
- 1/2 cup fresh cilantro finely chopped
- 1/2 cup fresh parsley finely chopped
- 1 teaspoon chili powder
- 1/2 teaspoon ground cumin
- Generous pinch of salt + pepper
- 1 egg beaten
- 1/3 cup rolled oats
- 12 Buns I used pretzel buns
- 3.5 oz microgreens or your favorite greens
- 2 Avocado smashed
- First prepare the freekeh and quinoa. I cooked these two separately; however, I realized after that they have the exact same cooking method and time, so I am going to assume that they can be cooked in one pot (don't quote me on this though 😉
- As the grains cook, roughly chop your beets and add them to a large food processor. Pulse until the beets until chunky. Add the cooked and drained chickpeas and tahini to the beets and process again to mix and mash (but take care not to puree).
- In a large mixing bowl add the minced garlic, grated ginger, onion, orange zest, chopped cilantro, parsley, chili powder, cumin, salt and pepper. Mix well to combine. Add the Beet and chickpea mixture, as well as the lightly beaten egg and rolled oats, to the garlic mixture and stir well until fully combined*
- Once the freekeh and quinoa have finished cooking and have cooled(!), add to the beet mixture and mix well.
- Preheat your oven to 375 degrees F and line a large baking sheet with parchment paper (you may need two baking sheets).
- Shape the mixture into patties by hand and carefully transfer to your lined baking sheet.
- Bake the patties for approximately 25-30 minutes, or until they have a crisp outer layer (cooking times may vary depending on size of patty).
- *If mixture seems particularly wet or soggy, add an additional 1/4 cup rolled oats
- Preheat oven to 425 degrees F. Line a large baking sheet with parchment paper and set aside.
- In a large mixing bowl toss the cut sweet potatoes with the olive oil and spices to coat. Transfer to your prepared baking sheet and arrange them in a single layer (as best you can, or use two baking sheets). Bake for 25 minutes or until crispy and browning at the edges.
- Assemble your burgers. I topped mine with a few sweet potato fries, mashed avocado and microgreens, but feel free to add your favorites!