Beet Burgers with Smoky Tomato Aioli & Potato Wedges

Beet Burgers

with Smoky Tomato Aioli & Potato Wedges

GET RECIPES DELIVERED
dinner

Dinner Root Vegetables Leafy Greens Beans/Legumes American Nut-Free Summer Recipes Spring Recipes Comfort Foods
GET RECIPES DELIVERED
SERVINGS
2
PREP & COOK TIME
35 min
CALORIES
780
FAT
20g
CARBOHYDRATES
133g
PROTEIN
19g

MAIN INGREDIENTS

  1. ¼ cup quinoa
  2. 1 shallot
  3. 1 russet potato
  4. 3 tbsp Follow Your Heart Soy Free Vegenaise
  5. 1 tbsp tomato paste
  6. 2 tsp liquid smoke
  7. ½ cup green peas
  8. 2 oz shredded red beet
  9. ½ cup panko breadcrumbs
  10. 2 pretzel buns
  11. ½ oz pea shoots
  12. 2 tbsp + 2 tsp vegetable oil*
  13. Salt and pepper*
  14. *Not included
  15. For full ingredient list, see Nutrition
Allergens: Soy, Wheat
Nutrition

TOOLS

  • Small saucepan with lid
  • Baking sheet
  • Food processor
  • Large nonstick skillet

INSTRUCTIONS

1
Cook the quinoa
Preheat the oven to 425°F. Add the quinoa, ½ cup water, and a pinch of salt to a small saucepan and bring to a boil. Cover, reduce heat to low, and cook until the grains burst and all of the water is absorbed, about 8 to 10 minutes.
2
Roast the potato wedges
Peel and thinly slice the shallot into rounds. Cut the potato into ½ inch thick wedges. Place the wedges on a baking sheet and toss with 2 tsp vegetable oil and a pinch of salt and pepper. Roast the potato wedges until crisp and browned in places, about 18 to 20 minutes.
3
Make the smoky tomato aioli
In a small bowl, combine the Vegenaise, tomato paste, and just ⅛ tsp liquid smoke. Season aioli to taste with salt.
4
Build the burgers
Add the cooked quinoa, green peas, shredded red beets, panko breadcrumbs, and ½ tsp salt to a food processor. Blend until well combined, scraping down the sides as necessary.
5
Cook the beet burgers
Divide the burger mixture in half and press firmly to form two patties, each about ¾ inch thick. Place a large nonstick skillet over medium-high heat with 2 tbsp vegetable oil. Once the oil is hot, add the beet burgers and cook until crisp and warmed through, about 5 to 7 minutes per side. Halve the pretzel buns and place them in the oven to toast, about 3 to 5 minutes.
6
Serve
Spread the smoky tomato aioli on the pretzel buns. Build you burgers by layering a beet burger, sliced shallot, and pea shoots on the bun. Serve with a side of potato wedges and any remaining smoky tomato aioli for dipping. Dig in!