INGREDIENTS

Serves 4

2 cups beetroot, peeled and cut into cubes
1 cup red or white quinoa, cooked
1 tbsp olive oil
1 egg
1 onion, finely diced
2 garlic cloves, crushed
2 tbsp wholemeal bread crumbs
1 tbsp Davidson Plum powder
1 tbsp flax seeds
1 tsp coconut oil, melted
2 tsp lemon juice
¼ tsp chilli flakes
1 tsp pink Himalayan salt
4 Wholemeal buns
1 bunch of parsley, finely chopped

For the dressing:

1 ripe avocado
3 tbsp lime juice
1 tsp Ground and Roasted Wattleseed
1 garlic clove
2 tbsp tahini
¼ tsp pink Himalayan salt

METHOD

Begin by preheating the oven to 175°C

Place the beetroot 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 have 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 on the other side.

While the burgers are baking, prepare the dressing. Place all the ingredients in the food processor and process for 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, top generously with avocado dressing, parsley and put on the bun top.

Enjoy straight away!

Native recipe and image supplied by The Australian Superfood Co.