July 31, 2018

Beetroot Quinoa and Goats cheese burgers (two ways)


As a busy mum of 4 kids I love any meal that can save me time. Meals that can be doubled and used again another night in a different way can save so much time and effort! I aim to make at least 1-2 vegetarian dishes a week because organically & ethically sourced meat is quite costly and I am also aware of its impact on the environment. My kids are never as fond of our vegetarian meals as they are of our meat based meals so I work hard to find recipes that are not only full of nutrition but flavour as well!

This recipe makes 20 burgers so I find these spread quite well across 2 meals (and if I'm lucky there might be some left overs for my lunches!) They reheat really well in the oven and stay nice and crispy so to save time I cook them all up for the first meal and store them in the fridge in an airtight container for up to 5 days. They can also be frozen.


Beetroot Quinoa and Goats Cheese Burgers 
Two Ways
(Makes 20)


Ingredients
4 raw beetroots (400g)
160g oats (milled in blender or thermomix)
1 cup/200g uncooked quinoa or 2 1/2 cups pre-cooked quinoa
1 onion
2 cloves garlic
10g flat leaf parsley basil or dill
4 eggs
150g goats cheese (or feta)
2 Tb olive oil
1tsp salt
1/2 tsp pepper


oil for frying (ghee, coconut or rice bran oil)


Method
Mill oats in blender.  Place in bowl.
Finely chop onion and garlic by hand or if using a thermomix place garlic in 1 sec speed 10. Add onion 5 sec speed 5). Add to the bowl.
Peel beetroot.  Grate using a grater or dice in thermomix 5 seconds speed 7. Add to the bowl.
Finely chop herbs (or thermomix speed 9 for 3 seconds) Add to the bowl.
Add the remaining ingredients to the bowl and stir well until everything is incorporated.
Heat 3-4 Tb oil in a large frying pan and place small handfuls or mixture into the pan and flatten with a spoon or your hand. Fry for 5-7 mins on each side.  Add extra oil as needed.


If you don't use all the burgers they can be reheated in a moderate oven for 15 mins or until heated through. Store in the fridge for up to 5 days or freeze.












Beetroot Burgers with Salad

Ingredients

12-14 burgers
700g-1kg potato (or sweet potato)
olive oil
salt and pepper
Any salad ingredients
(I used lettuce, tomato, avocado, red onion, snow peas, mango)
Aioli (recipe below)

Method

Wash the potato's and cut the chips into wedges or small slices (skin on). Place onto a baking tray and coat with 1-2 Tb olive oil and sprinkle with salt and pepper.
Prepare the salad.
Fry the burgers.
Serve up!




Beet Burgers with the lot

Ingredients

6 beetroot burgers
6 hamburger buns 
2 tomatoes
12 slices cheese
lettuce leaves
pickles
1 quantity caramelised onion (recipe below)
aioli (recipe below)

Method

If reheating the burgers, place in the oven on baking tray covered with baking paper and reheat at 180 degrees for 15 mins. Cut the rolls in half and add the cheese. Place the top on each roll and place them on top of the burgers in the oven for 5 mins so that the cheese is melted and the roll is toasted and warm.

Put your burgers together and Enjoy!





Lime Aioli
(thermomix recipe but can be converted to use in a blender or kitchen aid)

Ingredients

250g oil (I use 125g olive oil and 125g avocado, grape seed or rice bran oil as all olive oil is quite a strong flavour)
1 clove garlic, skin removed
1 tsp Dijon mustard
1 tsp honey
Juice of 1 lime
1 egg

Method

Measure out the oil into a jug.
Mince the garlic in the thermomix speed 9 for 1 second.
Add your butterfly
Add the remaining ingredients except the oil.
Mix 10 seconds speed 4. 
Add the oil slowly over 2 mins with the motor running at speed 4. Alternately with the mc in place (opposite way to normal) you can add all the oil to the top of the thermomix and it will go in slowly. 
You may need to add a splash of water if the aioli is too thick.
This aioli can be stored in a jar in the fridge for 2-3 weeks.


Caramelised Onion

Ingredients

1 onion, thinly sliced
1 Tb butter
salt and pepper
1 Tb coconut sugar
2 Tb balsamic vinegar

Method

Place the butter in a hot pan and add the onions. 
Fry for 5-8 mins until slightly brown and caramelised.
Add salt and pepper. Add the sugar and stir 1 minute.
Add the balsamic vinegar and stir for 1 more minute.
Place in a bowl. 
This can be stored in the fridge for 5 days.
It is also great on pizza!



























1 comment:

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