Vegan Beet Mini Burgers with Avocado Yogurt Sauce
#CookingWithSmeg | Today we suggest Quinoa beet veggie mini burger! A easy to master, nutritious, flavorful, and most importantly, simple recipe!
For the Vegan Burgers (makes 22 mini patties):
2 tablespoons extra virgin olive oil, 1/2 cup (90g) quinoa, 1 cup plus 1 ½ tablespoons water, divided, 1 teaspoon salt, divided, 1/2 tablespoon ground flax seeds, 1/2 tablespoon extra virgin olive oil, 1/4 red onion, finely chopped, 1 garlic clove, finely chopped, 5 oz (150g) white button mushrooms, finely chopped, 1/2 cup (50g) ground walnuts, 1/2 tablespoon balsamic vinegar, 1 cooked beet (125g), pureed, 1/2 cup + 2 tablespoons (120g) cooked chickpeas or cannellini beans*, smashed , 1 tablespoon chopped chives, 3/4 cup (115g) gluten free breadcrumbs (or regular breadcrumbs), Black pepper
For the Vegan Yogurt Sauce:
3/4 cup (200g) soy yogurt, 1 avocado, peeled and seed removed, 1/4 tsp salt, 1/4 tsp dried dill, 2 tablespoons (6g) parsley
For the Toppings:
1 package arugula, 22 basil leaves , 22 mint leaves, 22 whole wheat mini hamburger buns, cut in half
Heat 1 tablespoon extra virgin olive oil in a medium pot, add the quinoa and toast over medium low heat for 1-2 minutes. Add 2 cups water and simmer for 15 minutes. Stir in 1/2 teaspoon salt and remove from heat.
In a small cup, mix together the ground flaxseed and 1 1/2 tablespoons water. Set aside.
Heat 1 tablespoon extra virgin olive oil in a large skillet, add the onions and cook for 5 minutes over medium heat until translucent, but not brown. Add the garlic, mushrooms and season with salt and pepper. Continue cooking for another 4-5 minutes until the mushrooms have absorbed most of their water that they had released during the cooking process.
In the bowl of the Smeg stand mixer equipped with the flat beater attachment, add the cooked quinoa, flaxseed mixture, onion and mushroom mixture, ground walnuts, pureed beets, smashed chickpeas, breadcrumbs, chives, balsamic vinegar, ½ teaspoon salt and pepper. Mix on medium speed until combined; 1-2 minutes.
Cover the bowl with plastic wrap and refrigerate for at least 30 minutes, better if longer.
In the meantime, make the vegan yogurt sauce. Add the soy yogurt, avocado, salt, dried dill and parsley to the Smeg blender. Blend on speed 4 until homogeneous. Refrigerate until ready to serve.
After allowing the vegan burger mixture to firm up in the refrigerator, use a ice cream scoop or a spoon to form the mixture into 22 mini patties slightly smaller than the mini burger buns.
Heat a good drizzle of extra virgin olive oil in a skillet add 5-6 patties and cook on each side for 1-2 minutes until the outside has formed a crust and the patties are heated through.
Toast the buns in the oven or in the Smeg toaster. Top each toasted bun with some arugula, a vegan patty, a dollop of avocado yogurt sauce, a basil leaf and a mint leaf.