I need to invest in a nice grater. I recently set out to grate three beets with my craptastic grater, got 3/4 of the way through the first one and gave up. Luckily, that was more than enough to feed myself, but it lent itself pretty poorly to a 1/3 yield of the recipe I was making. Boy, were my arms sore. I think I know now how Robert Irvine got those guns.
Those beautiful beets made their way into some quinoa, beet and chickpea burgers — an awesome vegetarian dinner or leftover lunch to take the work. There are a lot of steps in making these, but the payoff is worth it. It’s a healthy, low-cal, vibrant meal. Just make sure you’re wearing old clothes whilst grating the beets because they spray and stain. Sounds like a personal problem.
Adapted from Bojon Gourmet
Makes three large patties
♦1/3 can chickpeas, drained
♦1/4 c. raw quinoa
♦1 beet, grated
♦1/2 tbs. olive oil
♦1/4 yellow onion, finely chopped
♦1 clove garlic
♦1 tbs. cider vinegar
♦zest of 1/2 lemon
♦1/2 egg (eyeball it)
♦1/4 c. quick oats
♦Multigrain English muffins (or buns of your choice)
♦Burger fixings (tomato, mustard, etc.)
The original recipe says to cook chickpeas, but recommended 30 minutes, which was too long for my lack of patience, so I went raw with the chickpeas. If you’d prefer they be cooked: Cover chickpeas in medium saucepan with 3 inches of water, bring to a boil and simmer until tender. Add 1/2 tsp salt. Simmer for 30 minutes and remove from heat. Allow to cool in water.
Rinse quinoa in mesh strainer. Add quinoa and 1/2 c. water to pot. Bring to a boil, then reduce to a simmer until water has been absorbed (10-15 minutes). Stir occasionally. Remove from heat and cover until you’re ready to use.
Peel beet with potato peeler, then grate. Heat teaspoon of oil in saute pan over medium heat. Add onion and cook until tender (5 minutes). Add garlic, pinch of salt and beets. Stir, then cover until beet is tender (5 minutes). Remove from heat and add vinegar.
In a large bowl, combine chickpeas, quinoa and beet mixture and mash until combined. Stir in lemon zest, lemon juice, egg, oats and 1/4 tsp. of salt. Divide the mixture into rounds (I got three out of it, but you might get more or less depending on the size of the bun you’re looking to match.) Heat oil over medium heat, add burgers and cook 2-3 minutes on each side until golden. If the burger browns too quickly, reduce heat. Serve on bread and with toppings.
Calories? 260 calories include multigrain English muffin
Total time? 35 minutes simultaneous prep and cook
Cost? $1 beet, $1.25 chickpeas, $5 quinoa (use only a fraction), $2 English muffins, $1.50 avocado
Overall success relative to expectations? 8 out 10. My favorite part of this meal was the color (and the fact that it looked like raw meat on my burger – probably freaked out my coworkers). The flavor wasn’t as powerful as I hoped, so don’t skimp on the lemon. I added avocado and sprouts (not pictured) to mine, and it made for a filling, low-calorie meal. If you’re a meaty burger fan, I wouldn’t recommend these; but if you’re big on veggie burgers and clean eating, they can’t be beet. (Sorry.)