BEETROOT BURGERS

NUT FREE FREEZES WELL LUNCH BOX This was one of the most popular recipes in our office. We did a little lunchtime burger bar to test them and everyone absolutely devoured them. They’re delicious in a bun with lettuce, avocado and our homemade ketchup with a side of Sweet potato chips (see here), or served as a patty with a salad for an easy lunch option – make a double batch and freeze the other half so that you always have something easy to reach for (see our TIP below). MAKES 8 SMALL BURGERS, TO SERVE 4 AS A SALAD MEAL, 8 WITH A BUN AND CHIPS

Great

% Daily Values based on a 2,000 calorie diet

Step 1

1. Preheat the oven to 200°C fan.

Step 2

2. Place a large saucepan over a medium heat and add the quinoa and boiling water. Bring to a simmer and cook for 12–15 minutes until all the water has been absorbed. Once cooked, remove from the heat and leave to one side until cool.

Step 3

3. In a bowl, mix together the beetroot, cumin, a drizzle of olive oil and a pinch of salt. Spoon the mixture on to a baking tray and roast for 30 minutes or until the beetroot is soft.

Step 4

4. Place a pan over a medium heat and add a drizzle of olive oil. Once warm, add the garlic and onion, stir and cook for 5–10 minutes until soft. Once cooked, remove and leave to cool.

Step 5

5. Once cool, place the cooked beetroot in a food processor with the cooked quinoa, onion mixture, paprika, apple cider vinegar, tahini and flour, season and pulse until smooth.

Step 6

6. Scoop out small handfuls of the mixture and, using your hands, form into 4 large burgers or 8 small patties.

Step 7

7. If you have the time, place the burgers or patties on a plate and refrigerate for 1 hour. Or you could make these up to a day before and leave in the fridge.

Step 8

8. Place a large frying pan with a drizzle of olive oil over a medium heat and cook the burgers for 3–4 minutes on each side, until firm and cooked through.

Step 9

TIP To cook the burgers from frozen, just place them straight into an oven preheated to 180ºC fan and cook for around 30–35 minutes, until piping hot all the way through.