Its meat free day, and there’s no better way to celebrate than with a juicy beetroot burger, paired with our dazzling Lime Crush. The natural citrus taste compliments the sweet notes of the beetroot, giving the perfect sweet and savoury combination.
Fancy making your own meat free burgers? Here’s our recipe – we know you’ll love these…
FOR THE BURGERS
- 350g beetroot, peeled and cut into cubes
- 200g red quinoa, cooked – white works just as well
- 1 tbsp olive oil
- 1 egg
- 1 onion, finely diced
- 2 garlic cloves, crushed
- 2 tbsp wholemeal bread crumbs
- 1 tsp coconut oil, melted
- 2 tsp lemon juice
- ¼ tsp chilli flakes
- 1 tsp salt
FOR THE DRESSING
- 1 ripe avocado
- 2 tbsp tahini (sesame paste)
- 3 tbsp lime juice
- 1 garlic clove
- ¼ tsp salt
- 4 Wholemeal buns
Preheat the oven at 175°C/357°F.
Place the beetroot cubes on a lined baking tin, rub with olive oil and roast for 30 minutes.
Remove from the oven and set aside to cool.
Place the roasted beets in a food processor and pulse two or three times
Transfer the beets into a large bowl, add all the other ingredients and stir to combine. If the texture is too mushy add more bread crumbs!
Shape the burgers and place them on a lined baking sheet.
Bake in the oven for 15 minutes on one side, then flip over and bake for 15 more minutes.
While the burgers are baking, prepare the dressing. Place all the ingredients in the food processor and process to obtain a creamy sauce.
Assemble the burgers immediately after removing from the oven.