Healthy Quinoa Burgers with Beetroot and Feta Relish

Looking for a nutritious vegetarian burger that's packed with flavour? These quinoa burgers with beetroot and feta relish combine wholesome ingredients including quinoa, vegetables and feta cheese for a satisfying meal. Perfect for lunch or dinner, they're an easy way to enjoy more plant based foods while adding variety to your weekly meal plan.

Why You'll Love This Recipe

• Source of plant based protein from quinoa and eggs

• Contains fibre from vegetables and wholegrain rolls

• Provides calcium from feta and parmesan cheese

• Packed with colourful vegetables for added variety

• A delicious vegetarian meal the whole family can enjoy

Let's Explore the Nutritional Benefits of Some of These Ingredients

Quinoa

Often called a grain, quinoa (pronounced KEEN wah) is scientifically classified as a seed. It's sometimes referred to as a pseudograin because we eat it like cereal grains and it has a similar nutritional profile. Quinoa contains all nine essential amino acids, making it a valuable source of plant based protein. It also provides fibre, magnesium, iron, zinc and several B vitamins.

Beetroot

Beetroot is a colourful root vegetable that provides folate, potassium, vitamin C and naturally occurring plant compounds called betalains, which contribute to its vibrant colour and antioxidant activity.

Feta

Feta is one of the most well known cheeses in Greece and features in many Mediterranean dishes. Traditionally made from sheep's milk, goat's milk or a combination of both, feta adds a creamy, tangy flavour to meals. It provides calcium, protein, phosphorus, vitamin B12, vitamin B6, selenium and zinc.

Prep and Cooking Time

45 minutes | Serves 4

Ingredients

Burgers

½ cup white quinoa, rinsed

1 cup (250ml) water

¼ cup rolled oats

2 tbsp finely grated parmesan

2 tbsp chopped fresh chives

2 eggs, lightly whisked

2 zucchini, peeled into ribbons

2 yellow squash, thinly sliced

1 tbsp olive oil

4 wholegrain bread rolls (or gluten free bread rolls)

Baby spinach leaves, to serve

Mayonnaise (Great Guts Mayo), to serve

Beetroot and Feta Relish

150g baby beetroot, scrubbed, peeled and chopped

3 tsp lemon juice

50g green apple, chopped

50g reduced fat smooth feta

Method

Place the water and quinoa in a small saucepan over medium heat. Bring to the boil. Reduce the heat to low and simmer for 12 to 14 minutes, or until the liquid is absorbed. Allow to cool completely.

Combine the quinoa, oats, parmesan, chives and eggs in a bowl. Season well and stand for 10 minutes.

To make the relish, process the beetroot and lemon juice in a food processor until finely chopped. Add the apple and feta and process until a coarse paste forms. Season to taste.

Preheat a chargrill over medium heat. Place the zucchini and squash in a bowl and lightly spray with olive oil. Season and cook, gently tossing, for 3 to 4 minutes or until lightly charred and tender.

Heat the oil in a large non stick frying pan over medium heat.

Place two 8cm egg rings in the pan. Divide half the quinoa mixture between the rings and flatten into patties. Cook for 2 minutes or until golden. Remove the rings and carefully turn the patties. Cook for a further 2 minutes or until golden and crisp. Transfer to a plate lined with paper towel. Repeat with the remaining mixture.

Fill each roll with beetroot and feta relish, baby spinach leaves, quinoa patties, grilled vegetables and mayonnaise. Serve immediately.

Storage Tips

Store leftover quinoa patties in an airtight container in the refrigerator for up to 3 days. Reheat in a frying pan or air fryer before serving. The beetroot and feta relish can also be prepared ahead of time and stored separately.