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