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Yields6 Servings

 

 2 cups cooked quinoa - cooled to room temperature
 1 large can (29 oz.) pink beans (habichuelas rosadas) - drained and rinsed
 1 cup finely shredded raw beet (1 medium to large beet)
 ½ cup finely shredded raw carrot (1 large carrot)
 ¼ cup finely shredded raw white onion (1/2 white onion)
 1 egg
 Sea salt and freshly ground black pepper to taste
 Garlic powder to taste
 1 tbsp vegan Worcestershire sauce or soy sauce (standard Worcestershire sauce contains anchovies, so to be truly vegetarian use a vegan variety or soy sauce)

How To:

 

1

Cook quinoa per instructions on the packaging. (Usually 2 cups cold water to 1 cup uncooked quinoa)

2

Let quinoa cool to room temperature.

3

Empty can of beans into a colander and rinse thoroughly.

4

Lightly mash the beans in the colander with a fork or wooden spoon, to drain more moisture. Finely grate beets, carrots, and onion with a box grater. (Box graters typically have 4 different grating edges. Use the edge with the second smallest holes.)

5

Transfer grated vegetables into a small colander (the smaller holes for drainage the better). Squeeze all the juice out of the grated vegetables. This is very important. If the vegetables are too wet, the patties will not hold together when cooking.

6

Combine drained vegetables, quinoa, beans, and egg in a mixing bowl.

7

Season with salt, pepper, garlic powder, and Worcestershire.

8

Mix all ingredients well. Form patties and put in the fridge to cool for at least 10 minutes. While patties are cooling, cut all your vegetables for toppings (tomatoes, lettuce, onions, pickles etc.).

Preheat sauté or grill pan on medium-high heat. Barely coat your pan with a little olive oil. When the pan is nice and hot put on your patty. Cook for about 3 minutes per side. Resist the temptation to flip the patty before the 3-minute mark or it may crumble! Top with cheese and your favorite toppings and condiments. I used smoked gouda, lettuce, tomato and Dijon mustard

Coqui the Chef’s Tip Bits:

Pick beets that are heavy for their size and show no soft, moist spots, shriveled flabby skin, or cuts. If sold with their tops that's a good indicator of freshness. And remember only give the beets a "beet bath" when you are going to use them.

 

Category

Ingredients

 2 cups cooked quinoa - cooled to room temperature
 1 large can (29 oz.) pink beans (habichuelas rosadas) - drained and rinsed
 1 cup finely shredded raw beet (1 medium to large beet)
 ½ cup finely shredded raw carrot (1 large carrot)
 ¼ cup finely shredded raw white onion (1/2 white onion)
 1 egg
 Sea salt and freshly ground black pepper to taste
 Garlic powder to taste
 1 tbsp vegan Worcestershire sauce or soy sauce (standard Worcestershire sauce contains anchovies, so to be truly vegetarian use a vegan variety or soy sauce)

Directions

1

Cook quinoa per instructions on the packaging. (Usually 2 cups cold water to 1 cup uncooked quinoa)

2

Let quinoa cool to room temperature.

3

Empty can of beans into a colander and rinse thoroughly.

4

Lightly mash the beans in the colander with a fork or wooden spoon, to drain more moisture. Finely grate beets, carrots, and onion with a box grater. (Box graters typically have 4 different grating edges. Use the edge with the second smallest holes.)

5

Transfer grated vegetables into a small colander (the smaller holes for drainage the better). Squeeze all the juice out of the grated vegetables. This is very important. If the vegetables are too wet, the patties will not hold together when cooking.

6

Combine drained vegetables, quinoa, beans, and egg in a mixing bowl.

7

Season with salt, pepper, garlic powder, and Worcestershire.

8

Mix all ingredients well. Form patties and put in the fridge to cool for at least 10 minutes. While patties are cooling, cut all your vegetables for toppings (tomatoes, lettuce, onions, pickles etc.).

Preheat sauté or grill pan on medium-high heat. Barely coat your pan with a little olive oil. When the pan is nice and hot put on your patty. Cook for about 3 minutes per side. Resist the temptation to flip the patty before the 3-minute mark or it may crumble! Top with cheese and your favorite toppings and condiments. I used smoked gouda, lettuce, tomato and Dijon mustard

Coqui the Chef’s Tip Bits:

Pick beets that are heavy for their size and show no soft, moist spots, shriveled flabby skin, or cuts. If sold with their tops that's a good indicator of freshness. And remember only give the beets a "beet bath" when you are going to use them.

Beet and Bean Vegetable Burger