Low Sodium Beetroot Burger
Brighten up your burger game with this vibrant, nutritious Low Sodium Beetroot Burger—perfect for health-conscious eaters seeking flavor without compromise. Featuring fresh, earthy beetroot paired with hearty quinoa and rolled oats, these oven-baked patties are seasoned with fragrant cumin and coriander for an irresistible aroma. This plant-based recipe combines wholesome ingredients like parsley, avocado, crisp lettuce, and juicy tomato slices, all tucked inside a soft whole wheat bun. With a prep time under 20 minutes and a focus on low sodium and natural goodness, this delicious alternative is ideal for vegetarians and clean eating enthusiasts. Treat yourself to a colorful, guilt-free burger experience packed with fiber, nutrients, and a touch of creativity!
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Recipe Information
Ingredients
- 2 medium Fresh beetroot
- 0.5 cup Quinoa
- 0.5 cup Rolled oats
- 2 tablespoons Olive oil
- 0.5 small Red onion
- 2 Garlic clove
- 1 teaspoon Ground cumin
- 1 teaspoon Ground coriander
- 0.25 teaspoon Black pepper
- 1 tablespoon Cornstarch
- 1 tablespoon Apple cider vinegar
- 2 tablespoons Fresh parsley
- 4 Whole wheat burger buns
- 1 Avocado
- 4 Lettuce leaves
- 8 Tomato slices
Instructions
Rinse quinoa under cold water. Cook according to package instructions and set aside to cool.
Peel and grate the beetroot using a box grater or a food processor fitted with a grating attachment.
Finely chop the red onion and mince the garlic cloves.
In a large bowl, combine the grated beetroot, cooked quinoa, rolled oats, chopped onion, minced garlic, ground cumin, ground coriander, and black pepper.
Add olive oil, cornstarch, and apple cider vinegar to the mixture and stir well to combine.
Chop the fresh parsley finely and incorporate it into the mixture.
Let the mixture sit for about 10 minutes to allow the oats to soften and absorb some moisture.
Preheat the oven to 375°F (190°C). Line a baking sheet with parchment paper.
Form the beetroot mixture into 4 equal patties, placing them onto the prepared baking sheet.
Bake in the preheated oven for 30 minutes, flipping halfway through, until the patties are firm and cooked through.
While the patties are baking, prepare the toppings: slice the avocado, wash the lettuce leaves, and slice the tomatoes.
Once the patties are done, assemble the burgers. Place a patty on the bottom half of each bun, top with avocado slices, a lettuce leaf, and two tomato slices. Place the top half of the bun on each burger.
Serve the beetroot burgers immediately and enjoy!
Nutrition Facts
Calories |
1819 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 68.8 g | 88% | |
| Saturated Fat | 10.2 g | 51% | |
| Polyunsaturated Fat | 5.4 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 1866 mg | 81% | |
| Total Carbohydrate | 250.0 g | 91% | |
| Dietary Fiber | 43.6 g | 156% | |
| Total Sugars | 44.3 g | ||
| Protein | 58.2 g | 116% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 593 mg | 46% | |
| Iron | 19.4 mg | 108% | |
| Potassium | 3010 mg | 64% | |
*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.
