Veggie burger au steak de quinoa à la betterave


  • Burger buns 4
  • Precooked quinoa 150 g
  • Precooked red beetroot 1
  • Carrot 1
  • Tomatoes 3
  • Eggs 3
  • Shallot 1
  • Lawyers 2
  • Onion 1/2
  • Red onions 2
  • Garlic 3 cloves
  • Olive oil 4 tbsp
  • Flour 20 g
  • Salad leaves
  • Ketchup
  • Herbs of Provence
  • Salt pepper

Slice the half onion, shallot and garlic cloves.
Peel and cut the carrot and beetroot into small pieces.
Put two tablespoons of olive oil in a frying pan over medium heat. Brown the carrot, onion, shallot and garlic for a few minutes. Then add the quinoa, beetroot, Provence herbs, salt and pepper. Mix everything then remove from the heat and pour into a salad bowl.
Add the flour, eggs and 2 tablespoons of ketchup to the mixture then mix everything well. Form 6 balls and flatten them slightly using your floured hands to form steaks. Leave everything to rest for 1 hour in the fridge.
Put 2 tablespoons of olive oil in a pan then cook the quinoa steaks for 8 minutes on each side.

Dressing the burgers

Peel the red onions then cut them into slices. Clean and cut the tomatoes into slices and chop the salad leaves. Cut the avocados into slices then toast the burger buns in the toaster.
Spread ketchup on the burger buns, place salad leaves, hot quinoa steaks, pieces of avocado, slices of tomatoes and red onions.
Close the burgers and immediately enjoy your veggie burgers with beet quinoa steak.

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