Beetroot Burger Yumminess

I have been on the hunt for a good veggie burger for a while! I looked at so many recipes but non of them were cutting it for me. Then I decided to take different elements from the various recipes out there then use my intuition and Ayurvedic knowledge to come up with this incredible mix. 

Recipe
Serves 4

2 big beetroots
1 cup quinoa
1 Tbsp flaxseed
1.5 tsp coriander
4 pinches asafetida
4 pinches fenugreek
1 tsp ground cumin
3/4 tsp salt
1 Tbsp tamari
2 Tbsp tahini
3 tbsp ghee
Tapioca

Cut up beetroots and place them in the oven to bake until the knife goes in easily. 

On a medium heat add 1.5 Tbsp of ghee, coriander, asafetida, fenugreek, cumin, and till the aromas of the spices come up. Add rinsed quinoa with 2 cups of water, bring it to a boil then reduce the heat to simmer for 20 minutes. In the blender, add the baked beets, quinoa, tamari, tahini, and flaxseed. You might have to blend smaller amounts then mix it all together in the end. 

Form the burger patties out of the batter, then use a brush to put ghee on their surface before sprinkling tapioca flour on the surface to have a bit of crunchiness when you cook them. Either put the patties in the oven to bake or you can use a frying pan to cook them with a little ghee.

 

Mustard Sauce

2 Tbsp tahini
2 Tbsp greek yogurt
1 Tbsp tamari
1/4 tsp honey
1/4 tsp turmeric
Water

Heat up the turmeric with a bit of olive oil on the pan. Whip up the tahini, yogurt, turmeric, tamari and the honey then add water while continuing to mix to get the consistency desired. I like it to still have some thickness similar to the regular mustard sauce.

Enjoy, Sa7tayn صحتين, Bon Appétit, Que Aproveche!

 

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