Awwww yes! This is one crowd pleasing burger that will have your BBQ buddies begging you for the recipe. 100% plant based sweet and smokey beet burger – add sliced and pickled jalapeños for some heat and try it along side our soon-to-be-released 2016 Franc Merlot. This classic blend of Cabernet Franc (50%) and Merlot (50%) is all at once savoury and fruity! A robust, dry red with aromas of cinnamon, coffee, ripe red currant and blackberry.
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INGREDIENTS (makes 4 patties)
2 cups of raw beet root, peeled and 1/2″ cubed,
1 tbsp olive oil
1 cup cooked quinoa (red or white)
2 tbsp milled chia seeds
1 onion, finely chopped
2 garlic cloves, finely chopped
1 tbsp flax seed
1 tbsp coconut oil, melted
2 tsp lemon juice
1/4 tsp each of ground cumin, chilli flakes & oregano
salt and pepper
2-3 tbsp bread crumbs (may or may not be required)
1. Toss the beet cubes with olive oil and roast in a preheated oven (350F) for 30 minutes. Remove from the oven and allow to cool. Turn the oven up to 375F.
2. Place the cooled beets in a food processor and pulse a couple times until you have small chunks (you don’t want a puree here!).
3. Transfer the beets to a bowl and add all of the other ingredients, except the breadcrumbs. Mix well. At this point you can judge the consistency of the mixture; if it appears too wet, add some bread crumbs. If it appears too dry, add a little water.
4. Using slightly wet hands, shape 4 patties and place them on a lined baking sheet. Place in the oven for 10-15 minutes per side. 10 minutes per side is enough if you want to finish the patties on the barbecue! The beet burgers hold up better if they are baked first before barbecuing as it can be tricky to handle them on the grill as raw patties.
5. Dress your beet burgers with a sweet and smokey BBQ sauce, some finely sliced red cabbage and a couple of pickled jalapeños. Serve in a toasted bun.