Beetroot and quinoa burgers

Beetroot and quinoa burgers
  • 1kg quinoa
  • 2kg potatoes
  • 2kg beetroots
  • 1 bunch of dill
  • 2 chillies
  • 2tbsp ground ginger
  • 2tbsp Chinese five spice
  • Salt and pepper to taste

This tasty vegetarian burger will not only feed all your friends and family, but you can also freeze part of your batch for another day too!

Start by cooking the quinoa. Place in a large saucepan with double the volume of water. Bring to the boil and then reduce the heat to a simmer. Stirring occasionally while cooking until the water has nearly all absorbed. Cover the pan with a plate and leave to steam for 10 minutes.

Put the potatoes in a pan of water and bring to the boil. Reduce the heat and cook until tender. Strain and mash.

Peel and grate the beetroot.

Finely dice the chilli.

Finely chop the dill.

Add the beetroot to the quinoa, along with the potatoes and all of the other ingredients and mix well.

Line three baking trays and lightly grease.

Form the mix into burgers.

Squirt with a little olive oil and then cook at 180cc for 20 minutes.

Turn the burgers and cook for another 15 minutes.

We love serving the burgers in a homemade focaccia bun with mayo, fermented chilli sauce and gherkins.

Cornwall Food Foundation
Publication date:  18 August 2019
This recipe is proposed for the commitment(s):
  • Choose local, seasonal and organic vegetables
  • Introduce vegetarian meals
  • Have dairy-free days
COOL FOOD is a Franco-British project created under the INTERREG FRANCE (CHANNEL) ENGLAND Programme.
It supports the transition to a low-carbon economy in the food sector.