16 Oct Vegan Freekeh Beetroot Burgers with Avo-naise

This recipe was provided by The Secret Life of Bee in the Faithful to Nature FaithfulFood Challenge.

Food and family go hand in hand for me as meal time has always involved everyone in and around the kitchen, chit chatting at the dining room table or perched on the kitchen counter. Burgers were a firm favourite growing up as everyone had a job, did their part and then built their own burger just the way they liked it. They were always deliciously messy and ruined granny’s snow white table cloth every time. This freekeh beet burger is perfect for a family lunch or dinner and is really easy to put together.

INGREDIENTS

Difficulty: Easy
Makes: 6–8 patties, depending on size

100 g (½ cup) organic cracked freekeh
100 g (½ cup) organic red or white quinoa
500 ml (2 cups) water
500 g organic beetroot (5 medium–large beets)
1 x 400 g tin organic chickpeas, drained and rinsed
2 cloves organic garlic, grated
70 g organic ginger, grated (3 thumb sized pieces)
Handful fresh organic coriander
Handful fresh organic parsley
1 tsp fresh organic chilli, minced
1 tsp organic ground coriander
1 tsp organic ground cumin
1 tsp organic dried origanum
Zest of 1 organic lemon
1 medium organic onion, diced
Sea salt
Freshly ground black pepper
Extra Virgin olive oil

For the avonaise
2 organic avocados
2 tsp organic mango powder
2 tsp organic Dijon mustard
2 tbsp organic apple cider vinegar
A dollop of maple syrup
A pinch of sea salt
Freshly ground black pepper

METHOD

TO MAKE THE PATTIES
1. Preheat oven to 200˚C.
2. Place the freekeh, quinoa and water in a pot. Bring to the boil and add a pinch of salt.
3. Simmer with the lid on for 15–20 minutes until the grains are tender.
4. Remove from the pot and place in a bowl to cool completely.
5. Wash, trim and peel the beetroot. Slice into wedges and place in a roasting dish.
6. Season well with salt, pepper and olive oil.
7. Roast in the oven for about 30 minutes until tender.
8. Place beetroot into a food processor and pulse until chunky. Alternatively, mash with a fork.
9. If using a food processor add the chickpeas and pulse.
10. Next add the cooled freekeh and quinoa. Pulse gently to mix. Alternatively, mash chickpeas and mix grains by hand.
11. To the grain and beet mix add the garlic, ginger, fresh coriander, fresh parsley, chilli, ground coriander, ground cumin, dried origanum, lemon zest, onion, salt and pepper. Mix well.
12. Shape the mixture into patties by hand.
13. Place onto a lined and oiled baking tray. Reduce the oven temperature to 180˚C and bake the patties for 20 minutes until they have a crisp outer layer.

TO MAKE THE AVO-NAISE 
1. Place all the ingredients into a jug.
2. Season well and then blend using a stick blender or mash with a fork for a chunkier texture.

To serve, assemble your burger with a whole wheat bun, fresh organic mixed greens, the freekeh and beet patty, plenty of avonaise and eat with your hands.

These are also super delicious served in a lettuce cup. Spread the avonaise onto the lettuce first and then top with greens and the patty.

I also served mine with some delicious dukkah roasted carrots and sweet potatoes. I just seasoned them well with olive oil, salt, pepper, organic dukkah and popped them in a 200˚C oven for 30 minutes until golden and cooked through. All that plus a bottle of homemade Kombucha and tummies were very happy indeed.