- 2 tablespoons olive oil
- 1 teaspoon fennel seeds
- 1 red onion, finely chopped
- 3 large garlic cloves, minced
- 1 cup (185g) cooked mixed quinoa (mix of red and white)
- 2 raw beetroot, peeled and grated (approx 450g)
- 1/2 cup (90g) buckwheat flour
- 1/4 cup dill, chopped
- 1 tablespoon grain mustard
- 2 tablespoons flaxmeal
- 1 teaspoon sea salt flakes
- Heat 1 tablespoon olive oil in a medium saucepan. Add fennel seeds, onion and garlic. Sauté on medium heat until onions are caramelized. Remove from heat. Place mixture in a large bowl.
- Add quinoa, beetroot, buckwheat flour, dill, mustard, flax meal and salt to the bowl. Mix well. Take about half a cup of the mixture in the palm of your hands and shape into a patty. Repeat with the remaining mixture.
- Heat the other tablespoon of olive oil in a large frying pan on medium-low. Gently place the patties in the frying pan. Reduce heat to low and cook for 10-12 minutes. Flip the patties and cook on low for another 10-12 minutes until the patties are golden all over and quite dry to touch.
- Remove and serve hot with burger buns, guacamole, shaved cucumbers, sliced onion and hot sauce.
Burger mixture can be prepped a day or two in advance. Alternatively, raw burger patties can be prepped and stored in the fridge for up to three days before being cooked.
Cooked patties will keep well in the freezer for up to a month and can be thawed and re-crisped on a pan when ready to use.
Recipe can be easily doubled.