Hey there, fellow foodies!
I hope you’re all having a spectacular day! As the season changes and we’re surrounded by the vibrant colours of nature’s bounty, I’ve been inspired to bring some of that earthy goodness right onto our dinner plates. That’s right, today’s post is all about embracing the beet — a root vegetable that’s not only a nutritional powerhouse but also a versatile player in the kitchen.
But first, let’s talk about life at the Al household. As many of you know, we navigate around a triad of allergies – eggs, dairy, and soya. It definitely throws an adventurous twist into our cooking escapades, but who doesn’t love a good challenge? Plus, fresh and wholesome foods are always on the menu, and I’m all about transforming simple ingredients into something a little special.
Now, onto the star of today’s blog – my “Plant-Powered Perfection: Earthy Beetroot and Walnut Burger with Avocado Aioli.” It’s vegan-friendly, gloriously gluten-free, and lets us all give a big high-five to being allergy-aware!
Before we break into the recipe (which I know you’re all itching to try), let’s muse on the wonders of the beetroot. It’s got this deep, rich color that just basically shouts health (and let’s be honest, it can make a bit of a mess if you’re not careful – cue the memories of a kitchen that looked like a crime scene post-beetroot prep). Packed with vitamins, minerals, and antioxidants, beets are a fantastic way to boost your meal with some natural vibrancy.
Pair that with the earthy crunch of walnuts, and you’ve got yourself the perfect burger base. Now, combine those with some aromatic spices, and you’ve got a patty that will sing melodies of flavors in every bite. And let’s not forget the avocado aioli – creamy and zesty, it’s the crowning glory that glues all the other components together in a symphony of deliciousness.
I’ve baked these beauties to achieve that perfect crispy exterior while keeping the inside moist and tender. It’s like biting into a cloud, if clouds were tasty and had the nutrient content of a superfood. I served these up on a gluten-free bun, but if you’re all about that low-carb lifestyle, you could easily plonk your patty on a hearty salad and call it a day.
Every bite had us nodding in approval, and not going to lie, it felt pretty darn good tucking into something that looked like it should be in a gourmet restaurant (except it came from my humble kitchen, with a little help from the oven).
Food has this incredible power to bring us together, to allow us to share in the joy of discovery and the pleasure of a good meal. And when it caters to those with allergies, no one gets left behind on the food party.
To all my readers who’ve been juggling allergies while juggling pans – this one’s for you. Make it for yourself, your family, your friends, and revel in the fact that no matter our dietary needs, we can all enjoy something delicious, nutritious, and made with love.
Feast on, friends!
Al
Ingredients
– 400g raw beetroot, grated
– 200g walnuts, finely chopped
– 1 large onion, finely diced
– 3 cloves of garlic, minced
– 200g cooked quinoa
– 2 tablespoons ground flaxseed
– 6 tablespoons water
– 1 teaspoon smoked paprika
– 1 teaspoon ground cumin
– 1/2 teaspoon ground coriander
– Salt and pepper to taste
– 2 tablespoons olive oil
– 4 gluten-free burger buns
For the Avocado Aioli:
– 1 ripe avocado
– 2 tablespoons lemon juice
– 1 clove of garlic, minced
– 2 tablespoons olive oil
– Salt to taste
– Fresh cilantro, chopped (for garnish, optional)
Method
1. Preheat your oven to 200°C (390°F).
2. Prepare the flax ‘egg’ by mixing together ground flaxseed with water in a small bowl. Let it sit for about 5 minutes to thicken.
3. In a large frying pan, sauté the onion and garlic in 1 tablespoon of olive oil over medium heat until the onions become translucent, about 3-4 minutes.
4. Add grated beetroot to the pan, and cook for another 5 minutes until softened. Remove from heat and allow to cool slightly.
5. In a large bowl, combine the cooled beetroot mixture, chopped walnuts, cooked quinoa, the flax ‘egg’, smoked paprika, ground cumin, ground coriander, and a generous pinch of salt and pepper.
6. Mix everything together until well combined. If the mixture is too wet, you can add a little more ground flaxseed or quinoa to adjust the consistency.
7. Shape the mixture into four equal-sized patties, compacting them well with your hands.
8. Place the patties on a baking sheet lined with parchment paper. Drizzle with the remaining tablespoon of olive oil, and bake in the preheated oven for around 25-30 minutes, flipping halfway through, until the patties are firm and have a crisp outer layer.
9. While the burgers are baking, make the avocado aioli. In a blender or food processor, combine the ripe avocado, lemon juice, minced garlic, olive oil, and salt. Blend until smooth. Taste and adjust seasoning, if necessary.
10. Remove the burgers from the oven and let them sit for a couple of minutes to set.
11. Assemble the burgers: Toast the gluten-free buns if desired. Spread a generous amount of avocado aioli on the bottom half of each bun, place a beetroot-walnut patty on top, and garnish with fresh cilantro if using.
12. Top with the other half of the bun, and serve your allergy-friendly beetroot and walnut burgers with a side of your choice, such as a crisp green salad or baked sweet potato fries. Enjoy your delicious and nutritious, plant-powered meal!
