Gluten-Free Beetroot Burger
Brighten up your burger game with this vibrant and healthy Gluten-Free Beetroot Burger, a show-stopping alternative to traditional patties that's as nutritious as it is delicious. Packed with the earthy sweetness of freshly grated beetroot, protein-rich quinoa, and hearty gluten-free rolled oats, these plant-based patties are seasoned with bold flavors like smoked paprika and cumin for the perfect savory kick. Held together with a flax egg and enhanced with gluten-free tamari, these burgers are perfectly suited for those following gluten-free and vegan diets. Quick to prepare in just 40 minutes, including the tempting caramelization achieved in the skillet, these patties are irresistibly golden brown and firm. Serve them on gluten-free burger buns with crisp lettuce and juicy tomato slices to create a colorful, wholesome meal bursting with flavor and texture. Perfect for weeknight dinners, BBQs, or casual gatherings, this gluten-free beetroot burger recipe will delight your taste buds while fitting seamlessly into a balanced, plant-based lifestyle.
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Recipe Information
Ingredients
- 2 medium, peeled and grated Beetroot
- 0.5 cup, cooked Quinoa
- 0.5 cup Gluten-free rolled oats
- 0.5 medium, finely chopped Onion
- 2 cloves, minced Garlic
- 2 tablespoons Ground flaxseed
- 6 tablespoons, for flax egg Water
- 2 tablespoons, divided Olive oil
- 2 tablespoons Tamari (gluten-free soy sauce)
- 1 teaspoon Cumin
- 1 teaspoon Smoked paprika
- 0.5 teaspoon Salt
- 0.25 teaspoon Black pepper
- 4 pieces Gluten-free burger buns
- 4 leaves Lettuce
- 1 medium, sliced Tomato
Instructions
In a small bowl, combine ground flaxseed with water to create a flax egg. Stir well and set aside for 5-10 minutes to thicken.
Heat 1 tablespoon of olive oil in a skillet over medium heat. Add the chopped onion and garlic, sautéing until the onion becomes translucent, about 3-4 minutes.
In a large mixing bowl, combine grated beetroot, cooked quinoa, gluten-free rolled oats, the sautéed onion and garlic, and the flax egg.
Add tamari, cumin, smoked paprika, salt, and black pepper to the mixture. Mix until all ingredients are well combined.
Form the mixture into 4 equal-sized patties.
In the same skillet, heat the remaining 1 tablespoon of olive oil over medium heat. Cook the patties for 4-5 minutes on each side, or until they are golden brown and firm to the touch.
To assemble the burgers, place a lettuce leaf on the bottom half of each gluten-free burger bun. Add a beetroot patty, followed by a slice of tomato, and cover with the top half of the bun.
Serve immediately and enjoy your gluten-free beetroot burgers!
Nutrition Facts
Calories |
2439 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 132.6 g | 170% | |
| Saturated Fat | 18.8 g | 94% | |
| Polyunsaturated Fat | 9.6 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 6233 mg | 271% | |
| Total Carbohydrate | 285.3 g | 104% | |
| Dietary Fiber | 24.2 g | 86% | |
| Total Sugars | 51.8 g | ||
| Protein | 42.8 g | 86% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 264 mg | 20% | |
| Iron | 14.5 mg | 81% | |
| Potassium | 1880 mg | 40% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
