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Burger recipes

Veggie burgers with coriander tahini

20 minutes

Brinjal recipes

Vegan oats with fresh ClemenGold®️ and coconut

5-10 minutes

Asian recipes

Yuxiang brinjal with shiitake mushroom

10 minutes

Mushroom recipes

Vegan coconut bounty bars

30 minutes + setting time

Beetroot recipes

Beetroot-and-quinoa crunch burgers

20 minutes

6 of 23

Beetroot-and-quinoa crunch burgers

Serves 4

Difficulty Easy

Prep Time 30 minutes

Cooking Time 20 minutes

Ingredients

For the burgers:

2 T olive oil
1 onion, finely chopped
2 cloves garlic, minced
2 t ground cumin
200 g Woolworths red-and-white quinoa, cooked and drained
2 beetroot, peeled and grated
1 x 250 g sachet Woolworths ready-to-eat spelt
sea salt and freshly ground black pepper, to taste

For the turmeric “hummus”:

1 x 400 g can butter beans, drained and rinsed
2 cloves garlic, chopped
4 T tahini
1 t fresh turmeric, grated
2 T fresh coriander, roughly chopped
1 lemon, juiced
3 T extra virgin olive oil
sea salt and freshly ground black pepper, to taste

For the carrot chips:

sunflower oil, for deep-frying
4 carrots, cut into matchsticks
salt, to taste
4 Woolworth gluten-free seeded rolls, halved
celery leaves, for serving
vegan mayo, for serving
1 x 35 g sachet Woolworths nut and seed sprinkle

Method

To make the burgers, heat 1 T olive oil in a small pan over a medium heat and fry the onion and garlic until translucent. Add the cumin and cook for a further minute until fragrant.

Place the onion mixture, quinoa, beetroot and spelt in a food processor and pulse until just combined. Season and carefully shape into 4 patties.

Heat the remaining olive oil in a large nonstick pan over a medium heat and carefully cook the patties for 3–4 minutes on each side, or until golden brown.

To make the turmeric “hummus”, blend all the ingredients until slightly chunky. Add water to adjust the consistency and season to taste.

To make the carrot chips, heat the oil in a deep pan over a medium to high heat and fry the carrots in batches until crispy. Drain on kitchen paper and season immediately with salt.

To assemble the burgers, spread both halves of the rolls with the “hummus”, then top the bottom halves with celery leaves. Add a cooked patty and garnish with carrot chips.

Drizzle the vegan mayo (get the recipe here) over the chips and top with the top halves of the rolls.

Scatter over the nuts and seeds.

Cook's note: When building a veggie patty, you need a flavourful base, a bit of spice, and grains for texture. Here, grated beetroot adds colour and keeps things juicy; cumin, garlic and onions add depth; and quinoa and spelt ensure there’s some texture. Add peppery turmeric “hummus” and a dollop of vegan mayo and you’ve got yourself a winner! Word to the wise: make sure your cooked quinoa is well-drained to avoid a collapse (the patty’s and yours).

Browse more vegan recipes here.

Chicken-and-radish stew

Coconut and ginger sweet potato soup

Tuna-and-fennel pasta

Veggie burgers with coriander tahini

Miso-roasted brinjals

Vegan avo toast

Vegan oats with fresh ClemenGold®️ and coconut

Yuxiang brinjal with shiitake mushroom

Peking mushroom pancakes

Dairy-free fondu

Vegan black rice bowl

Blanched baby spinach

Stuffed butternut roast

Vegan coconut bounty bars

Beetroot-and-quinoa crunch burgers

Beetroot-and-quinoa crunch burgers

Ingredients

Method