Curried Beet & Quinoa Veggie Burgers

---

 

*This post was originally published on October 6, 2016. Photos were updated July 29, 2017.

 

My boyfriend, Kyle, and I tend to share a similar viewpoint on many topics. But food? Yeah, that’s not one of them. As an avid hunter, Kyle tends to be more of a “meat and potatoes” kind of guy and I’m… well… not.

So when you’re out to lunch at a local restaurant and your meat-loving boyfriend passes up a cheeseburger in favor of the house-made veggie burger, you take note (after he picks you up off the floor, that is).

Oh, and just in case that alone wasn’t enough to put a girl into shock… did I mention these burgers are made with beets? BEETS. As in, the gorgeous deep purple root vegetable that Kyle always claimed to attest. What???

Just when I thought I had that boy figured out… *Sigh*

 

 

Anyway, this little incident inspired me to try my hand at creating my own beet burger. So, after a bit of consulting with my good friend Google (and “taste-testing” a few more Northstar burgers.. you know, for the sake of research), I’m happy to report that I have come up with a recipe that I love nearly as much as the original! While it may not taste like an exact replica of the Northstar Burger, its flavor profile is pretty darn similar. And (mostly importantly), it’s boyfriend-approved! #WINNING

To make these burgers, start by roasting three large beets at 400 degrees for 45-50 minutes, until tender. I chose to include roasted beets in this recipe for a few reasons:
1) I’m obsessed with the rich flavor of roasted vegetables and 2) my first attempt at a beet burger (using raw beets) ended abruptly after an unfortunate mishap involving a box grater and my thumb (RIP right thumb knuckle).

Roasted beets + food processor (or high-speed blender) = no box grater required(!!)

 

 

While the beets are roasting, sauté the onions and garlic on the stove and add to a large bowl, along with the mashed beans, cooked quinoa, ground walnuts, whisked egg (or flax egg) and remaining ingredients. Once the beets have finished cooking (and are cool enough to handle), pop them into the food processor and pulse for a few seconds to create a chunky puree. Add your beet puree to the bowl with the remainder of the ingredients and mix well to combine.

Form mixture into patties and place on a greased (or lined) baking sheet. Loosely cover with plastic wrap and place in fridge for at least 1 hour (or up to 24 hours). This step is important and helps the burgers to stay together while cooking!

 

[tweetthis twitter_handles=”@ByteSized_RD” hidden_urls=”http://wp.me/p7Dm26-e8″ remove_url=”true”]Looking for a hearty and flavorful veggie burger? Try these Curried Beet & Quinoa Burgers![/tweetthis]

 

Bake or (or par-bake if freezing) according to directions below, add desired toppings, and enjoy these unBEETlievable veggie burgers! (Come on, you didn’t honestly think I would miss an opportunity for a food pun, did you?)

 

 

 [matcha]