recipe by Saskia Gregson-Williams

I absolutely love burgers (the veggie kind) and today I’m sharing my recipe for the most delicious Beet Burgers – that’s right, these burgers are made with 100 percent free range beetroot!

The beet burgers are made with quinoa, beetroot and kidney beans with an amazing sweetness from the added sultanas and lemon juice. Not only does this combination taste incredible when hot and crisp out the oven they are great for your health too. They’re rich in digestible protein (unlike the beef kind) meaning all that goodness is absorbed straight away! Quinoa is a complete protein  and a good source of anti-inflammatory, mono-unsaturated and omega-3 fatty acids. It is a Low GI carbohydrates, which increases energy over a longer period of time and and leaves you fuller for longer. Kidney beans are a great source of fibre, blood building iron and protein. They also contain vitamin K, which is a powerful antioxidant preventing against free radicals in the body. Beetroot is really the main flavour of these burgers and make them really sweet and delicious. Beetroot are a vegetable with a unique group of antioxidants, called betacyanins. They give beetroots their distinct colour and help to support the liver and purify the blood – this makes beetroot a good food for detoxifying.

The burgers are paired with a Spirulina Guacomole. However bizzare this sounds it is a great way to up the superfood ranking, and is honestly is so delicious. Spirulina is a health-promoting algae, containing 62% complete protein. Spirulina also gives you an incredible dose of B vitamins, beta-carotene, vitamin E, manganese, zinc, copper, iron, selenium and essential fatty acids. Combined in my ultimate Guacomole recipe, its pure heaven!

Let me know how you get on by tagging @sassyballerina and @hipandhealthyuk on Instagram and Twitter and hashtagging #hipandhealthy!

Burgers:
Serves 4

100g quinoa
14oz a can of kidney beans
3 small beetroots/ 4 cups grated
2 large handfuls fresh coriander chopped
1 lemon
1/2 cup brown rice flour/ other
gluten free flour
1/3 cup sultanas (optional, but amazing!)

Method: Cook the quinoa. Wash and drain the kidney beans. Add to a large bowl and mash well. Peal and grate the Beetroot, add to the bowl along with the cooked quinoa and dried herbs. Continue to mash until all is combined. Add coriander, sultanas, lemon juice and flour, continue to mix well. The mixture should stick together well, but don’t be afraid to add more flour if you need a stickier consistency. Mould into 8 burgers, refrigerate until ready to cook.

Preheat the oven to 190 degrees Celsius. Heat a little extra virgin olive oil in a frying pan, add 4 burgers. Cook for 2-3 minutes on each side, before placing on a baking tray. Once all the burgers are cooked place them in the oven to bake for a further 15 minutes.

Spirulina Guacomole:

1 large ripe tomato
2 ripe avocados
juice 1 lime
1 tbsp Spirulina powder
a handful coriander, minced
1/2 small red onion, finely chopped
1 chilli, red or green, deseeded and finely chopped
salt and pepper to taste

Method: Use a large knife to pulverise the tomato to a pulp on your chopping bowl. Add to a bowl with the avocado flesh. Tip all other ingredients (except the coriander) in and mash or whisk until desired chunky texture. Add the coriander and mix well. Season to taste.