Beet and Quinoa Burgers

I'm always looking for the best tasting veggie burgers as they are a staple in my diet.  I bring them to work for lunch with a salad and they freeze well.  I found a recipe online that I liked so I modified it to my taste.  Beets, quinoa and black beans; you just can't go wrong with this combo in my book.  I have two taste testers for my recipes, my husband, and my co-worker.  My husband's idea of a two thumbs up is if he says "it didn't taste like dirt".  Well truly he only said that once when I overcooked the eggplant burgers I was making, but still... Notice that recipe didn't make it on this blog.  My co-worker is a vegetarian who doesn't like to cook but appreciates good food.  She gave these burgers a "yeah baby!"  




1 cup uncooked Quinoa   

2 large beets
1 medium carrot
1 head garlic
Olive oil
4 medjool dates pitted
1 onion chopped
1 tsp coriander
1 tsp smoked paprika
1/2 tsp thyme
2 tbsp Basaltic vinegar
 2 tbsp fresh parsley

 2 tbsp fresh cilantro

2 tbsps lemon juice 

1/2 cup Bread crumbs
Salt and pepper to taste
16 ounces cooked black beans (or 1 15 oz can)

Cook the quinoa like steamed rice (2:1 ration, water to grain). Bring water to a boil, stir in quinoa (rinsed) and cover. Simmer 15 - 20 min, until cooked through. If all water has evaporated, but the grain still isn't cooked through, just add a bit more water and continue to cook until done. Cool completely.

Heat oven to 400 degrees.  Place beets, and carrot on an  oven baking pan that has been lightly coated with Pam or olive oil.  You can also lightly spray veggies before putting them in the oven. Roast veggies until soft but not mushy, about 20 minutes. Allow them to cool.  Peel them when cooled.

For the garlic, peel away the outer layers of the garlic bulb leaving the skins of individual cloves intact. Using a knife, cut off 1/4th to 1/2 inch of the top of the cloves.  Drizzle the top of the garlic with olive oil and wrap in tinfoil and place in the oven with other veggies.  Cook for about 30 minutes or until garlic is soft and fragrant.  I use 6-8 cloves in the beet burgers. They are easy to remove from peel after they are cooked.

Turn  oven down to 350 degrees.

Place the pitted dates in a bowl and pour enough boiled water to cover them.  Soak until softened (about 30 minutes) and then drain water. 

Heat 1-2 TBSPs olive oil  in a large saucepan. Sauté the onions,  over medium low heat for about 7 minutes, or until soft and translucent.  Add coriander, smoked paprika, and thyme.  Mix well.  Pour in the balsamic vinegar and stir.  Cook for 2-3 minutes until vinegar has reduced slightly.  Remove from heat.

Place black beans, beets, carrot, and 6-8 peeled garlic cloves in food processor.  Add dates, onion mixture, parsley, cilantro, lemon juice, and salt and pepper to taste. Process until everything has combined but is still on the "chunky" side.  remove mixture from food processor.  Add quinoa and bread crumbs.  Mix well using your hands.  If mixture is too wet add more quinoa and/or bread crumbs.  You want to be able to form patties that will hold together when cooked.

Make 6-8 patties out of mixture.  Place on greased cookie sheet and put in oven. (did you turn oven down to 350 degrees?)  Turn patties after 12 minutes.  you may need to reshape them if they fall apart.  Be careful not to burn yourself while handling patties.  Bake for 20-25 minutes until brown on top but not burned.