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Quinoa, Beet and Portobello Burger with Balsamic Vinegar

Preparation - 45 min.

Ingredients

Serves 4

  • 200 g (7 oz) red quinoa
  • 150 g (⅓ lb) beets, grated
  • 150 g (⅓ lb) portobello mushrooms, chopped
  • 75 g (2 ¾ oz) carrots, grated
  • 75 g (2 ¾ oz) onions, chopped
  • 40 g (2 ¾ oz) Favuzzi olive oil
  • 2 eggs
  • 75 g (2 ¾ oz) fine breadcrumbs
  • 15 ml (1 tablespoon) Favuzzi Divine balsamic vinegar
  • 15 ml (1 tablespoon) Joe Beef BBQ sauce
  • Brooklyn Brine NYC Deli pickles
  • Salt and pepper to taste

Preparation

  1. In a pot, bring to the boil a generous amount of salted water.
  2. Add quinoa and cook for 15 minutes or until tender.
  3. Drain and rinse.
  4. In a frying pan, sauté beets, mushrooms, carrots and onion in olive oil for 2 minutes.
  5. Add balsamic vinegar and leave to reduce.
  6. Transfer to a sieve to drain excess liquid from the vegetables, then combine with quinoa, egg and breadcrumbs.
  7. Shape mixture into 4 patties.
  8. Cook in a pan, in a bit of olive oil, for 3 minutes on each side.
  9. Cooking patties on the BBQ is not recommended for this recipe, as their texture is too crumbly for the grill.
  10. Assemble burger with your favourite bun, a bit of Joe Beef BBQ sauce and a few Brooklyn Brine NYC Deli pickles.