It seems like summer slowly coming to an end — the days are getting a bit shorter and we rarely see temperatures rising above 20 degrees.
Now is the perfect time to start boosting your immune system before autumn makes its full appearance. And what better way to do it than to dish up a healthy, hearty immune-boosting veggie burger.
I’ve been playing around with this recipe for a while and so far the feedback I’ve received has been very positive. In fact, I’ve been told that the sweet, earthy caramel taste of the beetroot is a fantastic pairing with the slightly peppery aromatic flavours of the basil leaves. This beetroot burger is jam-packed with ingredients that are loaded with vitamins, minerals, antioxidants and essential amino acids — all guaranteed to help fight infections and to give your body all the protection it need against winter viruses.
For the Burgers
- 2 Cups beet root, peeled and cut into cubes
- 1 Cup red quinoa (white is just as fine), cooked
- 1 Tbsp olive oil
- 1 Egg
- 1 Onion, finely diced
- 2 Garlic cloves, crushed
- 2 Tbsp wholemeal bread crumbs
- 1 Tbsp flax seeds
- 1 Tsp coconut oil, melted
- 2 Tsp lemon juice
- ¼ Tsp chilli flakes
- 1 Tsp pink Himalayan salt
- Fresh basil leaves
For the Dressing
- ½ Cup (125ml) full fat Greek yoghurt
- 1 Sprig of freshly chopped
- 3 Tbsp lime juice
- 1 Garlic clove
- ½ Tsp black pepper
- ¼ Tsp pink Himalayan salt
Preheat the oven at 175°C/357°F.
Place the beet root cubes on a lined baking tin, rub with olive oil and roast for 30 minutes.
Remove from the oven and set aside to cool.
Place the roasted beets in a food processor and pulse two or three times – you need some texture for the burgers, so make sure you don’t mash them completely.
Transfer the beets into a large bowl, add all the other ingredients and stir to combine. If the texture is too mushy add more bread crumbs until you obtain the desired consistency.
With slightly wet hands, shape the burgers and place them on a lined baking sheet.
Bake in the oven for 15 minutes on one side, then flip over and bake for 15 more minutes.
While the burgers are baking, prepare the dressing.
Place all the ingredients in the food processor and process to obtain a creamy sauce.
Assemble the burgers immediately after removing from the oven.
Cut the bun in halves, spread bun bases with dressing, add the beet burger and sweet potato fries, top generously with avocado dressing, parsley and put on the bun top.
Serve immediately between two slightly toasted buns (gluten-free if that’s your preference), garnished with a layer of fresh basil leaves.To a healthier life,