STEEMIT IRON CHEF #03 - STEEMIT IRON CHEF BURGER

Hello Dear Steeminas,

These are my special burgers I made few times before, but every time I make them I change the recipe a little. Not only because I don’t like to follow recipes, (even my own, lol), but because I am striving towards perfection.

My goal was to create delicious, yet super healthy burgers that even non vegans would like. I know the list of ingredients is quite long, but if you try them you will understand why. They are very low fat but high in protein, mouth watering and highly satisfying. The bonus is that you can have them ready in your freezer whenever you need them. Even though I baked them in the oven, you can make them on the grill if you wish.

It seems that these I made for the Steemit Iron Chef contest are the best so far, not only based on my opinion, but also my daughter’s. Unfortunately, our twin boys did not like them. Oh well, they are only seventeen months old and they are very hard to please lol.

STEEMIT IRON CHEF BURGER
Beetroot – Quinoa Burgers
VEGAN – GLUTEN FREE – LOW FAT - CHOLESTEROL FREE
Author: Lena’s Vegan Living

INGREDIENTS FOR 10 PATTIES
• Quinoa 2cups cooked
• Red Beet 1 large or two small (about 2 cups shredded)
• Sun dried tomatoes 1cup (presoaked and drained )
• Garbanzo 1cup (canned)
• Onion 1 large minced
• Garlic 6 cloves minced
• Flax egg (1 tbs flax + 3 tbs water, let it sit for 15min)
• Chia egg (1 tbs chia + 3 tbs water, let it sit for 15min)
• Nutritional yeast 1tbs
• Tamari low sodium ¼ cup
• Marjoram 1tbs
• Black pepper to taste
• Smoke liquid 1tsp
• Mustard powder 1tbs
• Oil ¼ cup
• Himalayan pink salt to taste
• Parchment paper
• Food processor
• Large bowl
• Tray
• Baking sheet

PROCESS

• In the food processor, start blending the garbanzo, beets and sundried tomatoes with all the spices including smoke liquid, tamari, nutritional yeast and oil.
• When ready, transfer the mixture to a bowl and mix in the quinoa, flax egg, chia egg onion and garlic.
• Mix thoroughly and place the mixture into refrigerator for couple hours.
• In the mean time prepare a tray lined with parchment paper.
• When ready, make the patties measuring about ½ cup per patty and place them on the tray.
• Store them in a freezer for 6 hours or overnight.

HOW TO BAKE

• Preheat the oven to 400F.
• Place your patties on baking sheet lined with baking paper and bake for 40min.
• You may brush them lightly with oil just to get nice crispy surface.
• After 40min, switch the oven to broil for 5 to 10 min, just be careful not to burn them.
• When ready, flip them over and repeat the broil for another 5 min.
• Serve on the bun and toppings of your choice.

I served them on whole grain bun, with spicy guacamole, lettuce, red onion, broccoli sprouts and spiralized beets. Also oven baked sweet potato wedges and purple cauliflower on the side.

Note: Keep stored in a freezer properly sealed.

THANK YOU FOR VISITING & BON APPETIT 🍇🍍💚🍓🍉
SPECIAL THANKS TO @steemit-ironchef & @progressivechef

https://www.lenasveganliving.com/lenas-vegan-living-blog